Description

Crispy Sweet Potato Flatbread with Melted Brie, Cranberries, Rosemary & Hot Honey Walnuts combines tender roasted sweet potatoes, creamy melted Brie, chewy dried cranberries, crunchy walnuts, and fragrant rosemary on a crisp flatbread. Finished with a warm honey drizzle, red pepper flakes, and fresh lemon juice, it’s a delicious sweet-and-savory appetizer, lunch, or easy dinner.

Ingredients

For the Sweet Potato Flatbread:

2 medium sweet potatoes, peeled and thinly sliced (400 g)

2 flatbreads or naan breads (300 g)

2 tbsp olive oil (30 ml)

1/2 tsp garlic powder (1.5 g)

1/2 tsp dried rosemary (0.5 g)

1/4 tsp salt (1.5 g)

1/4 tsp black pepper (0.5 g)

For the Toppings:

7 oz Brie cheese, sliced (200 g)

1/2 cup dried cranberries (75 g)

1/2 cup walnuts, roughly chopped (55 g)

1 tbsp fresh rosemary leaves, chopped (2 g)

For the Hot Honey Drizzle:

3 tbsp honey (63 g)

1/2 tsp red pepper flakes (1 g)

1 tsp fresh lemon juice (5 ml)

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Place the thinly sliced sweet potatoes in a large bowl. Add the olive oil, garlic powder, dried rosemary, salt, and black pepper. Toss until the slices are evenly coated.

3. Arrange the sweet potato slices in a single layer on the prepared baking sheet. Roast for 15–20 minutes, turning halfway through, until tender and lightly golden around the edges.

4. Place the flatbreads or naan breads on a baking sheet. Arrange the roasted sweet potato slices evenly over each flatbread.

5. Layer the sliced Brie over the sweet potatoes, then scatter the dried cranberries and chopped walnuts on top. Finish with the fresh rosemary.

6. Bake for 8–12 minutes, until the flatbread edges are crisp and the Brie has melted. Watch the walnuts carefully to prevent them from browning too much.

7. While the flatbreads bake, gently warm the honey in a small saucepan over low heat. Stir in the red pepper flakes and fresh lemon juice until combined. Remove from the heat without allowing the honey to boil.

8. Remove the flatbreads from the oven and immediately drizzle the warm hot honey over the melted Brie, sweet potatoes, cranberries, and walnuts.

9. Let the flatbreads rest for 2 minutes so the toppings settle slightly while the cheese remains creamy.

10. Cut each flatbread into wedges or strips and serve warm for the best combination of crisp bread, creamy cheese, tender sweet potatoes, and sweet-spicy honey.

Notes

Slice the sweet potatoes evenly so they roast at the same rate and are easy to arrange over the flatbread. Roast the sweet potatoes before assembling the flatbreads to ensure they are tender and to help prevent a soggy base. Avoid overcrowding the baking sheet when roasting the sweet potatoes so they roast rather than steam. Naan or a sturdy flatbread works best because it supports the toppings and develops crisp edges. Distribute the Brie, cranberries, and walnuts evenly so every slice has a balanced combination of flavours. Watch the walnuts towards the end of baking because small pieces can brown quickly. Warm the honey gently over low heat and avoid boiling it. Adjust the red pepper flakes to taste, or omit them for a milder drizzle. Add the hot honey after baking to preserve its flavour and keep the flatbread from becoming overly sticky. Butternut squash can replace the sweet potatoes. Roast the slices until tender before assembling. Camembert can replace Brie for a similar creamy texture. Goat cheese is another option with a tangier flavour. Fresh cranberries can be used, but they are more tart and contain more moisture. Briefly cook them with a little honey before adding them. Roast the sweet potatoes ahead of time and refrigerate them in an airtight container once cooled. Store leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (180°C) until warmed through and crisp. The hot honey can be prepared ahead and stored in a sealed container. Warm gently before serving if it thickens. Serve with a fresh green salad dressed with lemon vinaigrette, roasted vegetables, tomato salad, or vegetable soup. For entertaining, cut the flatbreads into smaller pieces and serve as a warm appetizer.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: Mediterranean