Sweet Potato Flat­bread

Clean Eating - - RECIPE INDEX - with Rap­ini & Caramelized Onion

with Rap­ini & Caramelized Onion


2 tbsp olive oil + ad­di­tional for brush­ing

12 oz sweet potato, peeled and cut into 3-inch chunks (about 1 medium to large sweet potato)

3∕4 cup old-fash­ioned rolled oats (TRY: Hodg­son Mill Old Fash­ioned Thick Cut Oats)

(TIP: For a gluten-free crust, choose gluten­free oats.)

11∕2 cups grated Em­men­thal cheese, di­vided

1∕4 cup tapi­oca starch

2 large eggs

3 tbsp ghee, melted

1¼ tsp sea salt, di­vided

1 large sweet onion, halved and thinly sliced

½ bunch rap­ini (about 4 oz), cut into 2-inch pieces

¼ tsp red pep­per flakes

1. Pre­heat oven to 400°F. Line a large bak­ing sheet with parch­ment pa­per and brush cen­ter with oil.

2. To a food pro­ces­sor, add sweet potato, oats, ½ cup cheese and tapi­oca. 3ulse un­til ānel\ chopped. Add eggs, ghee and ½ tsp salt; pulse un­til mix­ture is well com­bined and has a thick con­sis­tenc\.

3. Trans­fer mix­ture to pre­pared sheet and press into a 10-inch ob­long shape. Bake for 25 to

min­utes, un­til dr\ and brown at the edges. Set aside.

4. Mean­while, in a large skil­let on medium, heat oil. Add onion and sauté un­til caramelized, about 3 min­utes. Add rap­ini, pep­per flakes and re­main­ing ¾ tsp salt. Con­tinue to sauté un­til rap­ini is ten­der, about 5 min­utes.

5. Top crust with onion-rap­ini mix­ture and re­main­ing 1 cup cheese. Bake for 10 min­utes. Let cool 10 min­utes be­fore serv­ing.

PER SERV­ING (1∕6 of recipe): Calo­ries: 353, To­tal Fat: 23 g, Sat. Fat: 11 g, Mo­noun­sat­u­rated Fat: 9 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 25 g, Fiber: 3 g, Sug­ars: 6 g, Pro­tein: 12.5 g, Sodium: 498 mg, Choles­terol: 107 mg

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