Sweet Potato Flatbread

IMG_2868This is so good.  So easy.  So filling.

This recipe makes about 5, give or take.  You can store extra batter in the fridge for several days.

All you need is:

1 sweet potato
Approx equal amount of flour (gluten free works fine)
Salt to taste
Coconut oil (for frying)

Cube the sweet potato and boil until it is soft but not TOO soft.  Drain and mash.  Mix in enough flour so that it is not crazy sticky.  I measured my sweet potato by putting it in a measuring cup before dicing it and thus figuring out its size by the amount of water displaced.  For a 2 cup sweet potato, I needed 1.5 cups of gluten free flour.  Perhaps 1/2 teaspoon salt.

Then take a small fist sized chunk and squish it flat with your hands/fingers and fry it in coconut oil.

I make one or two and store the rest in the fridge until I want it.

SOOO good!

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