15 Minute Sweetpotato Flatbread (No Yeast)

This delicious Sweetpotato Flatbread requires no yeast, and is ready in just 15 minutes! It’s the perfect appetizer, side dish or easy snack that pairs beautifully with your charcuterie, snack and dip spreads.

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I’ve learned that you can do just about anything with a sweetpotato – from making sweetpotato pancakes to cookie dough dip to chicken chili with sweetpotatoes, it really is quite the versatile food.

Today, we’re making these easy sweetpotato flatbreads – and when I say easy, I mean it! This is a no-yeast flatbread recipe – and these flatbreads are ready in about 10-15 minutes.

To me, it’s more like a sweetpotato naan bread that you can dip in your favorite dip – hummus, pesto, a cheesy dip, etc.! So delicious.

Or just enjoy them as is – the sweetpotato gives them a nice, subtly sweet flavor that even pairs great with veggies and fruit.

Why You’ll Love This Sweetpotato Flatbread

• No yeast needed – This super quick sweetpotato flatbread is excellent as an appetizer or side dish. No waiting on dough to rise!
• Versatile and pairs well with dips – Whether you prefer hummus, tzatziki, pesto, cheesy dip, buffalo sauce, etc., this sweetpotato naan bread is so versatile! Enjoy them on their own, or paired with meatballs, burgers, salads and more.
• Great any time of year – We tend to make it alot during football season and for tailgates, but really, enjoy these sweetpotato flatbreads any time of year.
• Great for lunches, dinners, snacks, or even breakfast – These flatbreads are an easy recipe for getting more vegetables into family meals in a way kids may enjoy. A fun, quicker alternative to this sweetpotato pizza crust.
  

What You Need

Just 5 quick ingredients!

• all purpose flour
• mashed sweetpotato
• salt
• garlic powder
• shredded cheese – I recommend mozzarella or parmesan

How to Make This Sweetpotato Flatbread Recipe

Tips From Testing

Here are some tips that I recommend for the best outcome:

• These are freezer-friendly! Place a piece of parchment paper between them when freezing so they don’t stick. 
• In testing this flatbread recipe, I found that they do better with using more oil; otherwise, they may be dry and burn easily.
• I tested with both parmesan and mozzarella cheese and liked both options! The parmesan flatbreads were a little crunchier and saltier. 
• If you want it to be more like a tortilla and less like a flatbread, roll them thinner, closer to ⅛ of an inch.
• I like to cover them with a dish towel to keep them warm until ready to enjoy!

Servings 8 flatbreads

15 Minute Sweetpotato Flatbread (No Yeast)

Sarah Schlichter, MPH, RDN

This delicious Sweetpotato Flatbread requires no yeast, and is ready in just 15 minutes! It's the perfect appetizer, side dish or easy snack that pairs beautifully with your charcuterie, snack and dip spreads.

5 from 1 rating

Print Pin

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Ingredients  

1x2x3x

• 1.5 cups all purpose flour 180 grams
• 1 teaspoon salt
• 1/4 tsp garlic powder
• 1.5 cups cooked and mashed sweetpotato, about 1-2 medium/large sweetpotatoes
• 2-4 Tbsp shredded mozzarella or parmesan cheese, optional

Instructions 

1. Microwave your sweetpotato (or sweetpotatoes) for 5-6 minutes. Let them cool and scoop out the flesh.
2. Measure your flour, salt and garlic powder, and add to a large mixing bowl. Measure your sweetpotatoes and add them to the bowl, mixing until the flour is completely absorbed (I like to use a fork to further mash the sweetpotatoes if needed). If adding cheese, do it now.
3. Make sure the dough doesn’t seem too dry or too sticky – if too dry, add more sweetpotato flesh. If too wet, add flour by the tablespoon until dough reaches ideal consistency.
4. Allow the dough to rest for 5 to 10 minutes.
5. Add some flour to your countertop and transfer the dough from the bowl to the countertop. Roll the dough out using a rolling pin. Shape the dough into one long log, and then equally divide into 6-8 portions.
6. Roll each “mini dough” out flat in a circle shape, until sections are about ¼” thick (see photo).
7. Heat oil over medium-low to medium heat in a non-stick pan. Transfer the mini flatbreads to the pan and cook for 1-2 minutes on each side*. They will cook quickly, so make sure to watch them. You may even need to turn the heat down.
8. Transfer cooked flatbreads to a plate and cover with a dish towel or paper towel to keep the warmth and moisture in.

Notes

• *in testing, I found that they do better with using more oil; otherwise, they may be dry and burn easily. 

• I tested with both parmesan and mozzarella cheese and liked both options! The parmesan flatbreads were a little crunchier and saltier. 

• If you want it to be more like a tortilla and less like a flatbread, roll them thinner, closer to ⅛ of an inch. 
• The quickest way to cook your sweetpotatoes is in the microwave, for 4-6 minutes. 
• These are freezer friendly!!! Place piece of parchment paper between them when freezing so they don’t stick. 

Nutrition

Serving: 1Calories: 112kcalCarbohydrates: 23gProtein: 4gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 1mgSodium: 332mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 3556IUVitamin C: 1mgCalcium: 47mgIron: 1mg

Did you make this recipe?Let us know how it was!