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Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce

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A delicious flatbread topped with caramelized onions, fresh sage, and tangy cranberry sauce, all on a sweet potato base.

Ingredients

Scale
  • For the Sweet Potato Base:
  • 1 large sweet potato, roasted and mashed (about 1 cup)
  • 1 1/2 cups all-purpose flour (plus more for dusting)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • For the Toppings:
  • 2 large onions, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp brown sugar
  • 1/4 tsp salt
  • 1/4 cup fresh sage leaves
  • 1/2 cup cranberry sauce (homemade or canned)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled goat cheese

Instructions

  1. Prepare the sweet potato base: In a large bowl, combine mashed sweet potato, flour, baking powder, and salt. Mix until a dough forms. Knead gently on a floured surface for 1-2 minutes, then roll out into a 12-inch round.
  2. Caramelize the onions: In a large skillet, heat olive oil and butter over medium heat. Add onions, brown sugar, and salt. Cook, stirring occasionally, for 20-25 minutes until deep golden brown.
  3. Assemble the flatbread: Preheat oven to 400°F (200°C). Transfer the dough to a parchment-lined baking sheet. Spread cranberry sauce over the dough, leaving a 1-inch border. Top with caramelized onions, fresh sage leaves, mozzarella, and goat cheese.
  4. Bake for 15-18 minutes until the crust is golden and cheese is bubbly. Slice and serve warm.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free blend. The cranberry sauce can be made ahead; simply simmer fresh or frozen cranberries with sugar and orange zest until thickened.

Nutrition

Find it online: https://cheerychop.com/sweet-potato-flatbread-sage-cranberry/