Fall Foodie: Roasted Sweet Potato and Caramelized Onion Flatbread

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.

__________________________________

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

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Hi! I'm Ashley. I'm a blogger and a radio personality with a makeup and shoe addiction based out of Boston and the Pioneer Valley. These are my (mis)adventures.

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