Roasted Sweet Potato and Caramelized Onion Flatbread

• Vegetarian
• Gluten free

• Produce

  • 1 cup Sweet potatoes
  • 1 tbsp Thyme
  • 1/2 Yellow onion

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper
  • 1 pinch Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter, unsalted
  • 4 oz Mozzarella cheese

Found on spoonforkbacon.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup peeled and diced sweet potatoes
• 2 tablespoons unsalted butter
• 1/2 yellow onion, thinly sliced
• pinch sugar
• 4 ounces shredded mozzarella cheese
• 1 tablespoon minced thyme
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste

Directions

• 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.