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Sweet Potato Flatbread with Cranberry-Pineapple Salsa
Bake up a few of these tasty flatbreads to serve at your next party.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 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
Instructions
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Preheat oven to 425°F. Place the flatbreads on a baking sheet. Lightly brush with a little olive oil.
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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.
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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.
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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.
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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