This 4-ingredient sweet potato flatbread is nut-free, dairy-free, and gluten-free for an allergy-friendly recipe. Roll it up, dip it into hummus or pile it high with your favorite pizza toppings!
The key to making this flatbread is using a starchy flour like cassava. Note: We tested other options like coconut and almond flour, which didn’t work well with a sticky sweet potato dough. The starchiness of cassava flour absorbs this stickiness, making it the perfect flour to form a workable dough.
To make your sweet potato flatbread, start by boiling sweet potato cubes until they’re softened. Save the water when you drain the sweet potatoes – the starchy water will be added to the dough later. Mash the sweet potatoes in a mixing bowl with garlic powder and salt, then mix in the cassava flour. Add ¼ cup of the reserved water at a time until you reach the consistency of a dough.
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Transfer the dough to a cutting board, sprinkle with more cassava flour and knead until slightly stiff. Divide the dough into 6 pieces, then use a rolling pin to form into a flatbread shape between two sheets of plastic wrap. Rolling the dough into a circle or square works too! Place the flatbreads on a baking sheet lined with parchment paper and bake in the oven for 15 minutes. Carefully peel off the flatbread to flip, then bake another 15 minutes until firm.
Let the flatbread cool on the baking sheet for 10 minutes. Then serve it as a wrap, pile it up with toppings, or dip it into your favorite Paleo hummus!
Paleo Sweet Potato Flatbread Recipe
15 mins
Paleo Sweet Potato Flatbread Recipe
Megan OlsonTools
- Large pot with lid
- Drainer
- Large glass bowl
- Large mixing bowl
- Baking sheet
- Parchment paper
- BPA-free plastic wrap
Ingredients
- 2 small sweet potatoes, peeled and cubed (2 cups mashed)
- 1 T garlic powder
- 1 T sea salt
- 2 cups cassava flour + ¼ cup reserved for kneading
Instructions
- Add cubed sweet potatoes to a pot of water and bring to a bowl.
- Reduce the heat to low, cover and simmer for 10-15 minutes or until the potatoes are soft.
- Drain the sweet potatoes over a large glass bowl to reserve the boiling water.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Mash the sweet potatoes. They should measure out to about 2 cups. Transfer the sweet potatoes to a mixing bowl, season with garlic powder and salt, and mash together.
- Mix in the cassava flour, then add ¼ cup of the reserved water and mix again to combine. If the mixture appears dry, continue adding another ¼ cup of water at a time until a workable dough is formed.
- Set the dough on a cutting board and sprinkle with more flour. Knead the dough with your hands until it becomes slightly stiff, then divide into 6 even pieces.
- Roll each piece of dough between a large strip of plastic wrap to ¼ inch thickness. Transfer to the prepared baking sheet and repeat with the remaining dough.
- Bake for 15 minutes, then peel the flatbread and flip. Cook for another 10-15 minutes.
- Let the flatbread cool on the baking sheet for 10 minutes, then enjoy!
Looking for Paleo ingredients? Here’s what we recommend:
Cassava flour (Otto’s Naturals)
(You’ll Also Love: Golden Cauliflower Turmeric Flatbread Recipe)
Eggless Freezer Cookie Dough Truffles
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