Herbed Sweet Potato Flatbread

Mediterranean tables often celebrate warm flatbreads topped with seasonal produce and fragrant garden herbs. Here, thin-sliced sweet potatoes roast with sage, rosemary, and thyme, then meet creamy goat cheese and peppery arugula.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 410 cal
• 12g protein
• 52g carbs
• 18g fat
• 3g fiber

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Ingredients

• 2 medium sweet potatoes
• 8 leaves fresh sage
• 4 store-bought flatbreads or naan
• 3 tbsp olive oil
• 2 garlic cloves
• 1 tsp chopped fresh rosemary
• 1 tsp fresh thyme
• 4 oz goat cheese
• 3 cups arugula
• 1/2 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp honey
• 1/4 small red onion

Instructions

1. 1Preheat the oven to 425°F and place a baking sheet inside to heat.
2. 2Peel and thinly slice the sweet potatoes into 1/8-inch rounds so they cook quickly and evenly.
3. 3Toss the sweet potato slices with olive oil, minced garlic, chopped sage, rosemary, thyme, salt, and pepper.
4. 4Arrange the slices in a single layer on a second sheet and roast 15–18 minutes until tender and lightly browned at the edges.
5. 5Brush the flatbreads lightly with olive oil and place them on the preheated sheet for 3–4 minutes to crisp the bottoms.
6. 6Remove the flatbreads, crumble goat cheese evenly over each, then layer on the warm roasted sweet potato slices.
7. 7Return to the oven for 4–6 minutes until the cheese softens and the edges of the bread turn golden.
8. 8Meanwhile, toss the arugula with a squeeze of lemon, a drizzle of olive oil, and salt.
9. 9Pull the flatbreads from the oven, top with the dressed arugula and a few thin slivers of red onion.
10. 10Tear remaining sage leaves over the top and finish with a light drizzle of honey for sweet-savory balance.
11. 11Slice each flatbread into quarters or halves for easy lunch portions.
12. 12Serve immediately while the base is still crisp and the greens are bright; leftovers reheat well in a toaster oven.