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?



  • 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!)


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!


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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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