Although I am still very much all about pumpkin and apple-flavored everything this time of year, I’ve been looking ahead to Thanksgiving and all the appetizers and side dishes that come with the main course. I feel like given how scaled down last year’s socially distanced gathering was with myself and my immediate family, we’re going all-out this year now that we’ve all been vaccinated and we’re ready to dive into a ton of food.
I’m usually on dessert duty every year, but when I tried and taste-tested this flatbread- loaded with Autumnal-inspired flavors- I knew I wanted to make a couple of these to serve before the big meal, too! This one isn’t just great for Thanksgiving, either- but super easy and convenient for Game Day/Super Bowl snacks, too!
Why is everything just SO much more delicious in the Fall?
WHAT YOU’LL NEED:
4 SERVINGS:
- 1 tablespoon extra virgin olive oil
- 1 cup peeled and diced sweet potatoes
- 2 tablespoons unsalted butter
- ½ yellow onion, thinly sliced
- A pinch of sugar
- 4 ounces shredded mozzarella cheese
- 1 tablespoon minced thyme
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 flatbread (check your local deli!)
WHAT YOU’LL DO:
1. Preheat oven to 375˚°F
2. In a mixing bowl toss oil and sweet potatoes together. Season with salt and pepper and spread onto a baking sheet.
3. Roast sweet potatoes for about 25 minutes or until golden brown and fork tender, stirring occasionally.
4. While the sweet potatoes roast, melt butter in a skillet over medium-low heat. Add onions and sugar and stir together. Caramelize onions for about 30 to 40 minutes. Remove from heat and set aside.
5. To assemble: Preheat oven to 400˚°F. Place flatbread onto a baking sheet and top with 1/3 of the cheese. Sprinkle half the sweet potatoes and onions over the cheese and top with 1/3 of the cheese. Sprinkle remaining sweet potatoes and onions over the surface and top with remaining cheese. Sprinkle with minced thyme and crushed pepper flakes. Bake for about 20-25 minutes or until the cheese has melted and the flatbread has toasted. Finished with fresh cracked black pepper, slice and serve.
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The sweet potato and red pepper flakes really play off of each other nicely in this one- combining sugary sweet and a little kick of spiciness- and the cheese and onion give some great texture to bite into. Each piece was even better than the one before it, and I know this is going to be a huge hit during the approaching holiday season!
I can’t wait to make another one of these soon. Not only are they delicious- but they are super quick and easy to put together!
xo
Coffee & Chiffon 