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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.

Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Lindsey Johnson


  • 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


  1. Preheat oven to 425°F. Place the flatbreads on a baking sheet. Lightly brush with a little olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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