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Sweet Potato and Brie Flat Bread

Sweet Potato and Flat Bread
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 425° F. Shape the dough into a large oval and place on a cornmeal-dusted baking sheet.
  2. In a medium bowl, toss the sweet potato, shallots, thyme, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Scatter the potato mixture over the dough and top with the Brie. Bake until golden brown and crisp, 20 to 25 minutes.
  4. Meanwhile, in a bowl, whisk together the vinegar, remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
  5. Toss the dressing with the greens. Serve with the flat bread.
By October, 2010

Nutritional Information

  • Per Serving
  • Calories 531
  • Fat 26g
  • Sat Fat 7g
  • Cholesterol 28mg
  • Sodium 968mg
  • Protein 16g
  • Carbohydrate 66g
  • Sugar 8g
  • Fiber 5g
  • Iron 4mg
  • Calcium 100mg
What does this mean? See Nutrition 101 .

Quick Tip

grilled flat bread with thyme
You can freeze the cooked flat bread, tightly wrapped, for up to 3 months. Thaw at room temperature, then warm in a 300° F oven before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.