Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Microwave the sweet potato instead of boiling it, so the dough starts dry and bakes crisp.
- Add extra flour 1 Tbsp at a time, up to 1/4 cup, because every sweet potato holds a different amount of water.
- Cook the chicken to 165°F, the USDA safe temperature, then rest it 5 minutes before slicing.
In this post4 sections
What we found, and what we are guessing
We read four sweet potato flatbread pages all the way through (three are under Sources) and saw more in search results. They agree on about equal parts sweet potato and flour, a potato that is cooked dry (baked or microwaved), and a dough that you adjust with flour a little at a time. They differ on the cooking method (a skillet for 3 to 5 minutes a side, or the oven) and on the flour (all-purpose or whole wheat). The advice that came up most: do not boil the potato, add flour gradually, press thin, and use damp or floured hands. We could not read reader comments on most pages, so the fixes come from the authors' own tips. We kept the ingredient list and 425°F oven from our reel. The thermometer check, the flour range and the fridge times are our additions.
Watch the reel by @fiteat.rima on Instagram
Tested recipe
Crispy Sweet Potato Flatbreads with Paprika Chicken
Sweet potato and mozzarella flatbreads baked crisp, topped with paprika chicken, a yogurt-dill spread, spinach and pecans. Makes 4, serves 4.
Ingredients
Sweet potato flatbreads
- 1 large sweet potato, about 12 oz; microwaved until very soft
- 1/2 cup all-purpose flour, plus up to 1/4 cup more, 1 Tbsp at a time, if the dough is sticky
- 1/2 cup shredded low-moisture mozzarella
- 1/2 tsp kosher salt, Diamond Crystal; use half as much table salt
Paprika chicken
- 1 lb boneless, skinless chicken breast, pounded or sliced to an even 3/4 inch
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
Yogurt spread and toppings
- 1/2 cup plain Greek yogurt
- 1 tsp dried dill
- 1 tsp lemon juice
- 1 pinch kosher salt
- 2 cups baby spinach, about 2 packed handfuls
- 1/4 cup chopped pecans
- 2 Tbsp grated Parmesan
Steps
Step pictures are AI illustrations, not our dish. Our photos are coming after we cook it.
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Pierce the sweet potato all over with a fork. Microwave it 8 to 10 minutes, turning it once halfway, until it is very soft all the way through. Let it cool 5 minutes, then scoop the flesh into a bowl and discard the skin. Do not boil it, which makes the dough wet.
AI illustration -
Heat the oven to 425°F with a rack in the middle. Mash the sweet potato until smooth. Stir in the flour, mozzarella and salt until a soft dough forms. If it sticks to your fingers like paste, add more flour 1 Tbsp at a time, up to 1/4 cup.
AI illustration -
Line a large baking sheet with parchment. Divide the dough into 4 balls. With damp fingers, press each one into a round about 6 inches across and 1/4 inch thick, or thinner at the edges. Leave space between them.
AI illustration -
Bake 20 to 25 minutes, flipping them carefully with a spatula halfway, until the edges are crisp and dark in spots. They crisp more as they cool. Start the chicken while they bake.
AI illustration -
Pat the chicken dry and rub it with the oil, paprika, garlic powder and salt. Cook it in a skillet over medium-high heat 5 to 6 minutes per side, until it reads 165°F in the thickest part on an instant-read thermometer. Rest it 5 minutes, then slice across the grain.
AI illustration -
Stir the yogurt with the dill, lemon juice and a pinch of salt. Spread it over the warm flatbreads. Top with the spinach, sliced chicken, pecans and Parmesan. Eat right away, while the edges are crisp.
AI illustration
Notes
- Contains milk, wheat and tree nuts (pecans).
- The USDA safe temperature for chicken is 165°F. Measure in the thickest part of the breast.
- Microwave or bake the sweet potato. A boiled one makes a wet dough.
- The reel says about 40 minutes. Our estimate is about 50 with cooling and pressing four rounds; that is an estimate, not a timed result.
- No sugar is added to this recipe: 0 g of added sugar. The sweet potato flatbread pages we read add none either, so we make no lower-sugar claim. Worked by hand from the ingredient lists; no online calculator was used. The card total sugar is natural sugar in the sweet potato, yogurt, spinach and cheeses.
- Every amount and time here is our estimate.
Swaps
- Use whole wheat flour in place of the all-purpose; untested.
- Use roasted chickpeas in place of the chicken for a meatless version; untested.
- Use walnuts in place of the pecans; untested.
Storage and reheating
Storage: Store the flatbreads, the sliced chicken and the yogurt spread in separate covered containers in the fridge within 2 hours of cooking. They keep 3 days. Cooked chicken keeps 3 to 4 days in the fridge and 2 to 6 months in the freezer for best quality (USDA). We have not tested freezing the flatbreads and do not recommend it yet. Assembled flatbreads turn soft, so build them just before eating.
Reheating: Re-crisp the flatbreads on a baking sheet in a 375°F oven for 8 to 10 minutes. Reheat the chicken until steaming hot (165°F), in the microwave or a covered skillet. Add the yogurt and toppings cold, after heating.
Nutrition (1 serving (one flatbread with toppings))
- Calories: 410 calories
- Carbs: 29 g
- Sugar: 6 g
- Fiber: 4 g
- Protein: 37 g
- Fat: 16 g
- Sodium: 455 mg
Estimates only, summed from standard USDA SR Legacy values per ingredient. Not medical or nutrition advice.
Where this recipe comes from
- Inspired by Sweet Potato Flatbread from California Grown, which we used for the mash-to-flour idea and the sticky-dough fix, by Sweet Potato Flatbread from Hint of Healthy, which we used for the equal-parts check, and by Mini Sweet Potato Chicken Flat Bread Pizza from NC Sweetpotatoes, which we used for pairing sweet potato with chicken.
- The idea came from this reel by @fiteat.rima.
How to serve it
Serve right away on a board, with extra lemon wedges and a green salad on the side. The flatbreads are crispest in the first 10 minutes.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Why is my sweet potato dough too sticky?
Sweet potatoes hold different amounts of water. Let the cooked flesh cool and steam off for 5 minutes, then add flour 1 Tbsp at a time, up to 1/4 cup more. Damp fingers and parchment help when pressing.
How do I get the flatbreads crisp instead of soft?
Cook the potato in the microwave or oven, not in water, press the rounds to about 1/4 inch, flip halfway through baking and bake until the edges are dark in spots. They crisp more as they cool for a few minutes.
What temperature should the chicken reach?
The USDA safe temperature for chicken is 165°F, measured in the thickest part. Rest it 5 minutes before slicing.
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