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Sweet Potato Flatbread with Hazelnuts

Using a pre-baked crust helps cut the cook time of these delicious flatbreads in half. Serve this for dinner, lunch, or cut up into smaller squares as an elegant appetizer.

Serves 6
Ready in 30 mins
Prep time 12 mins
Cooking time 18 mins
821 calories per serving


> 1 medium sweet potato, peeled
> 4 rectangular pre-baked flatbread crusts
> 3 green onions
> 1/2 cup light sour cream
> 2 cups (about 8 oz) grated Gruyere cheese
> 1/3 cup chopped hazelnuts


Preheat oven to 425°F. Halve the sweet potato lengthwise and cut into very thin slices. Add to a microwave-safe medium bowl along with 3 tbsp water. Cover with vented plastic and microwave 3–4 min., until mostly tender. Drain well.
Meanwhile, arrange the flatbreads on a foil-lined baking sheet. Thinly slice the green onions and add half to a medium bowl. Stir in the sour cream. Season with salt and pepper to taste. Spread sour cream all over flatbreads.
Divide the cheese among flatbreads. Top with sweet potato slices. Sprinkle with hazelnuts and remaining green onions.
Bake 10–15 min., until bottoms of crusts are golden brown. Cut into slices to serve.


Use a mandoline for the thinnest, most even sweet potato slices.

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