Sweet Potato bread and Prosciutto Sandwich

Peel, dice, and boil the 75 gr Sweet Potatoes until tender, then mash them completely and let cool.

In a large bowl, combine the cooled sweet potato mash with 50 gr Flour, 30 gr Cow Yogurt 4%, ¹/₂ tsp Baking Powder, and ¹/₂ tsp Table salt to form a soft dough.

Divide the dough into four equal portions and shape each portion into a flat round flatbread, about one centimeter thick.

Heat ³/₄ tbsp Olive oil extra virgin in a non-stick pan over medium heat.

Place the flatbreads in the pan and cook for three to four minutes on each side until golden brown, then remove and let cool slightly.

Spread 30 gr Cream Cheese evenly over two of the warm flatbreads and season with ¹/₂ tsp Black Pepper - Powder.

Layer 30 gr Prosciutto Crudo Slice and 10 gr Arugula on top of the cream cheese.

Top with the remaining two flatbreads to close the sandwiches and serve immediately.