Sweet Potato Flatbread Sandwich
About this recipe
Details
Difficulty: Beginner
Nationality: International
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 580kcal |
| Protein | 31g |
| Carbohydrates | 34g |
| of which sugars | 8.7g |
| Fat | 34g |
| Salt | 5.9g |
Servings
Ingredients
Smart Basket Usage
Avocado
1 piece
Table salt
1 tsp
Cottage cheese
100 gr
Sweet Potatoes
300 gr
Prosciutto Crudo Slice
60 gr
Kashkaval (cow)
100 gr
How to Prepare
Preheat the oven to 200°C (top and bottom heat).
Peel the sweet potato.
Slice it into very thin rounds (1–2 mm), preferably using a mandoline.
Pat the slices dry lightly with kitchen paper.
Line a baking tray with parchment paper.
Arrange the sweet potato slices into circles, overlapping them slightly like roof tiles.
Sprinkle each base with a pinch of salt and the grated yellow cheese.
Bake for 20–25 minutes, until the edges turn golden and the cheese is melted and lightly browned.
Remove from the oven and let cool for 5 minutes so they can set.
Carefully lift the bases off the parchment paper.
Layer with cottage cheese, avocado slices, and a few slices of prosciutto.