Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce is an absolutely delightful dish that’s both simple to prepare and bursting with flavor. It’s perfect for those busy weeknights when you want something satisfying yet healthy. This recipe offers a wonderful blend of sweet and savory, making it a hit at any gathering.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 360
Protein: 8 g
Carbohydrates: 55 g
Fat: 12 g
Fiber: 7 g
Sugar: 10 g
Sodium: 300 mg
Why Make Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce
This Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce is not only flavorful but also packed with nutrients. Sweet potatoes are rich in vitamins and minerals, while cranberries offer antioxidants that are great for overall health. Additionally, this dish is highly customizable to fit your dietary preferences. You can easily adjust the spices or add additional toppings to make it your own.
How to Make Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce Step by Step
Ingredients
2 flatbreads or naan rounds
1 medium sweet potato, peeled and thinly sliced
1 tbsp (15 ml) olive oil
1 small onion, thinly sliced
1 tsp (1 g) fresh sage, chopped (or 1/2 tsp dried)
1/2 tsp (2 g) salt
1/4 tsp (1 g) black pepper
1/2 cup (120 g) cranberry sauce
1/4 cup (25 g) crumbled goat cheese or feta
1 tbsp (15 ml) honey (optional drizzle)
Directions
Preheat oven to 400°F (200°C). Toss sweet potato slices with half of the olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender. In a skillet, heat the remaining olive oil and sauté onions with sage over medium heat until caramelized, about 10 minutes. Place flatbreads on a baking sheet. Layer roasted sweet potatoes, caramelized onions, and crumbled cheese on top. Bake for 8–10 minutes until flatbreads are warmed through and the cheese is slightly melted. Remove from oven, top with cranberry sauce, and drizzle with honey if desired. Serve warm.
How to Serve Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce
For a complete meal, pair your Sweet Potato Flatbread with a refreshing green salad or a side of steamed vegetables. A light vinaigrette can enhance the dish’s flavors and add a nice contrast to the sweetness of the flatbread. Additionally, serving it with extra cranberry sauce on the side provides a delightful burst of flavor.
How to Store Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce
You can keep any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes. If you’d like to freeze any portions, wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to a month.
Expert Tips for Cooking Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce
- Thinly slice the sweet potatoes for even roasting and better texture.
- Use fresh sage for a more vibrant flavor, but dried works in a pinch.
- Make sure to caramelize the onions slowly for a rich, sweet flavor.
- For added crunch, consider topping with toasted nuts.
- Experiment with different cheeses like mozzarella or ricotta for varied taste.
Delicious Variations of Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce
Try adding spicy arugula for a peppery kick, or incorporate citrus zest for a bright flavor profile. You can also swap in different vegetables, such as roasted bell peppers or zucchini, to make it more seasonal.
Conclusion
Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce is a versatile and flavorful dish that’s sure to impress. Easy to prepare and endlessly customizable, it’s a meal you can feel good about enjoying any time of the year. Give it a try and savor the delightful combination of sweet and savory flavors!
Sweet Potato Flatbread with Sage, Caramelized Onions & Cranberry Sauce
Ingredients
Flatbread Ingredients
- 2 pieces flatbreads or naan rounds
- 1 medium sweet potato, peeled and thinly sliced
- 1 tablespoon olive oil (15 ml)
- 1 small onion, thinly sliced
- 1 teaspoon fresh sage, chopped (or 1/2 tsp dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cranberry sauce (120 g)
- 1/4 cup crumbled goat cheese or feta (25 g)
- 1 tablespoon honey (optional drizzle)
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Toss sweet potato slices with half of the olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 15–20 minutes until tender.
Cooking
- In a skillet, heat the remaining olive oil and sauté onions with sage over medium heat until caramelized, about 10 minutes.
- Place flatbreads on a baking sheet.
- Layer roasted sweet potatoes, caramelized onions, and crumbled cheese on top.
- Bake for 8–10 minutes until flatbreads are warmed through and the cheese is slightly melted.
- Remove from oven, top with cranberry sauce, and drizzle with honey if desired. Serve warm.
