Ingredients
>
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
Steps
1
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.
2
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.
3
Divide the cheese among flatbreads. Top with sweet potato slices. Sprinkle with hazelnuts and remaining green onions.
4
Bake 10–15 min., until bottoms of crusts are golden brown. Cut into slices to serve.
Tips
Use a mandoline for the thinnest, most even sweet potato slices.
