Can I confess something? When it comes to appetizers, I usually head straight for the dip. But if there’s a flatbread on the table, then there’s pretty stiff competition. Like its close cousin pizza, flatbreads are something special. Layers of yummy toppings, gooey cheese, and pretty garnishes.
This plant-based sweet potato flatbread I’ve created just for you will knock your socks off. I’ve been using Daiya shreds since it first came out and I used it on this flatbread recipe made with their Cutting Board Shreds.
In the world of plant-based foods, cheese can be especially hard to replace. Or at least, it was, until Daiya entered the scene. Daiya has been my go-to for years. I’ve made killer pizza, nachos, lasagna, enchiladas, quesadillas, and grilled cheese with their products. But I think this flatbread tops them all!
The holidays are busy. Parties come at you left and right. If you’re smart you’ll sign up to bring an appetizer (this flatbread, naturally) instead of the usual dessert. Here’s a little tip I learned when I used to do a bit of catering. During the holidays people get so burnt out on sweets. What they really crave is something savory. This flatbread combo is dynamite: thinly sliced sweet potato and red onions, Daiya Cutting Board Shreds (Mozzarella or Pepperjack), a tangy cranberry-pineapple salsa, and a sprinkle of fresh cilantro. Bam!
To make things extra easy, I’ve used pre-made flatbread. Use what you like best and swap in your favorite gluten-free or plant-based variety as needed. (Or if you have more time, make your own.) I’m a big fan of using pre-made items alongside freshly made items. This cranberry-pineapple salsa is very tasty and so easy to put together. In the time it takes for the flatbread to bake, you can stir the salsa together and have everything ready to go.
I’ve used the Mozzarella Cutting Board Shreds, but the Cheddar or Pepperjack would work well here too. It melts and stretches like dairy cheese. Bake up a few of these sweet potato flatbreads for your next holiday party and be prepared for your guests to be wowed.
Sweet Potato Flatbread with Cranberry-Pineapple Salsa
Bake up a few of these tasty flatbreads to serve at your next party.
- 4-5 prepared flatbreads about 10" long and 4" wide
- Olive oil for brushing and drizzling
- 1 medium sweet potato any variety, very thinly sliced
- 1 medium red onion very thinly sliced
- 2-3 cups Daiya Mozzarella or Pepperjack Cutting Board Shreds
- 1 cup fresh cranberries roughly chopped
- 3/4 cup pineapple finely chopped
- 1 medium jalapeño finely minced
- 1 medium jalapeño thinly sliced into rounds
- 1/2 cup fresh cilantro finely chopped, divided
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh squeezed lime juice
- 1/2 teaspoon ground cumin plus more for sprinkling
- 1/4 teaspoon sea salt plus more for sprinkling
Preheat oven to 425°F. Place the flatbreads on a baking sheet. Lightly brush with a little olive oil.
Toss the sweet potato and red onion slices with a little more olive oil. Arrange the sweet potato slices in a single layer on top of the flatbreads allowing the slices to overlap a bit. Top each with some of the red onions. Season with a little sea salt and a pinch of ground cumin.
Bake for 10 minutes. Remove from oven and sprinkle each flatbread with 1/3 cup or so of the Daiya Shreds. Return the flatbreads to the oven for another 8-10 minutes, or until shreds are melted and bubbly.
While flatbread is baking, stir together the chopped cranberries and pineapple, minced jalapeño, maple syrup, lime juice, ground cumin, and sea salt. Let stand for a few minutes to allow fruit to release their juices. Stir in 1/3 cup chopped cilantro. Save the remainder to use as a garnish.
Cut the finished flatbread into small squares or wedges. Top each square or wedge with a spoonful of the cranberry-pineapple salsa and garnish with remaining jalapeño slices and a sprinkle of cilantro. Serve warm or at room temperature