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Spicy Sweet Potato Flatbreads

OVERALL time: 75 mins

Spicy Sweet Potato Flatbreads

Bold, vibrant, and wholesome — these spicy sweet potato flatbreads combine roasted sweetness with a kick of heat, fresh toppings, and a soft base for a deliciously satisfying vegetarian meal.

Flatbreads |
Sweetpotato |
spicy |

Choose measurements conversions

Number of servings

ingredients

For the Sweet potatoes
  • 1 Kg Orange flesh sweet potatoes, skin on
  • 30 ml Cape Herb and Spice Caribbean Jerk
For the Glaze
  • 60 ml Maple syrup or honey
  • 30 ml Red wine vinegar
  • 30 ml Soy Sauce
  • 30 ml Butter
For the flatbreads
  • 500 g Double cream plain yoghurt
  • 300 g Self raising flour
  • 30 ml Cape Herb and Spice Greek Style Lemon & Herb Rub
For the Yoghurt & Goats Cheese spread
  • 100 g Chevin style soft goats milk cheese
  • 200 g Double cream plain yoghurt
To serve
  • 30 ml Chives, finely chopped
  • 30 ml Toasted sesame seeds
  • Spring onions, sliced

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 30 mins | COOKING TIME: 45 mins

For the sweet potatoes:
Preheat the air fryer to 200˚C.
Wash and dry well.
Chop into small, even little cubes.
Place in a bowl and drizzle with olive oil and season generously with Cape Herb & Spice Caribbean Jerk Seasoning. Toss to coat.
Transfer to the air fryer, cooking in two batches so they do not sweat, and cook for ± 10 minutes until tender.

Glaze: 

While the sweet potatoes are cooking, place all the glaze ingredients in a large saucepan.
Bring to a simmer and cook until slightly thickened.
When all the sweet potatoes are cooked, transfer them to the glaze and toss to coat. Sprinkle with fresh chives just before assembly.


For the flatbread:
Combine yoghurt, self-raising flour and Cape Herb & Spice Greek Style Lemon & Herb Rub
in a bowl and mix well until a dough forms.
Divide the dough into 8 even balls.
On a lightly floured surface, gently press and stretch the dough into flatbreads.
Place a little olive oil in a baking tray and pop down the flatbreads and brush them with olive oil on both sides.
Preheat the air fryer to 200˚C.
Gently place a few flatbreads into the air fryer basket.
Air fry for about 10 minutes, rotating half way through until deeply golden.
For the yoghurt & chevin spread:
Take the chevin out of the fridge a little before serving to soften at room temperature.
Whisk together the goat’s cheese and yoghurt until smooth.


To assemble:
Swish a little yoghurt spread onto each flatbread.
Top with the glazed sweet potatoes.
Finish with a sprinkle of sesame seeds and spring onions. Enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/

Choose measurements conversions

ingredients

For the Sweet potatoes
  • 1 Kg Orange flesh sweet potatoes, skin on
  • 30 ml Cape Herb and Spice Caribbean Jerk
For the Glaze
  • 60 ml Maple syrup or honey
  • 30 ml Red wine vinegar
  • 30 ml Soy Sauce
  • 30 ml Butter
For the flatbreads
  • 500 g Double cream plain yoghurt
  • 300 g Self raising flour
  • 30 ml Cape Herb and Spice Greek Style Lemon & Herb Rub
For the Yoghurt & Goats Cheese spread
  • 100 g Chevin style soft goats milk cheese
  • 200 g Double cream plain yoghurt
To serve
  • 30 ml Chives, finely chopped
  • 30 ml Toasted sesame seeds
  • Spring onions, sliced

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 30 mins | COOKING TIME: 45 mins

For the sweet potatoes:
Preheat the air fryer to 200˚C.
Wash and dry well.
Chop into small, even little cubes.
Place in a bowl and drizzle with olive oil and season generously with Cape Herb & Spice Caribbean Jerk Seasoning. Toss to coat.
Transfer to the air fryer, cooking in two batches so they do not sweat, and cook for ± 10 minutes until tender.

Glaze: 

While the sweet potatoes are cooking, place all the glaze ingredients in a large saucepan.
Bring to a simmer and cook until slightly thickened.
When all the sweet potatoes are cooked, transfer them to the glaze and toss to coat. Sprinkle with fresh chives just before assembly.


For the flatbread:
Combine yoghurt, self-raising flour and Cape Herb & Spice Greek Style Lemon & Herb Rub
in a bowl and mix well until a dough forms.
Divide the dough into 8 even balls.
On a lightly floured surface, gently press and stretch the dough into flatbreads.
Place a little olive oil in a baking tray and pop down the flatbreads and brush them with olive oil on both sides.
Preheat the air fryer to 200˚C.
Gently place a few flatbreads into the air fryer basket.
Air fry for about 10 minutes, rotating half way through until deeply golden.
For the yoghurt & chevin spread:
Take the chevin out of the fridge a little before serving to soften at room temperature.
Whisk together the goat’s cheese and yoghurt until smooth.


To assemble:
Swish a little yoghurt spread onto each flatbread.
Top with the glazed sweet potatoes.
Finish with a sprinkle of sesame seeds and spring onions. Enjoy!

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/

Gallery

Products used in this recipe

Greek Style Lemon & Herb Rub

Greek Style Lemon & Herb Rub
Caribbean Jerk

Caribbean Jerk