Sweet Potato Flat Bread

Sweet Potato Flat Bread

Yield: 15 flat breads

Sweet Potato Flat Bread


  • 1 Large Organic Sweet Potato (peeled, cubed and steamed)
  • 2 to 2 1/2 Cups Almond Meal
  • 3 Cloves Finely Chopped Garlic
  • 1/4 teaspoon each of Cumin and Black Pepper
  • 1/2 teaspoon Salt
  • 3/4 Cup Pumpkin Seeds
  • Olive Oil


Using a potato masher, mash your steamed sweet potatoes until smooth.

Add in chopped garlic and spices. Mix in almond meal and pumpkin seeds.

If the "dough" is too sticky when you handle it, add more almond meal. You should be able to form balls that hold their shape.

When the dough is holding its shape, refrigerate for 20 minutes. This lets the dough cool off from the hot sweet potatoes ensuring it will hold its shape better when frying!

Next, roll your dough into 2" balls. Prepare a non-stick or griddle to medium and coat the bottom with olive oil.

Pat each ball with your hand to flatten it out and place on the frying pan. Let each side brown.

Serve warm :)