Serves 6
45 min
Roasted Sweet Potato and Brown Butter Flatbreads
Recipe GLPRea5077c3bc355a
Whole wheat naan flatbreads topped with creamy ricotta, melted mozzarella, tender roasted sweet potatoes, and fresh spinach, finished with fragrant brown butter. A warm, satisfying vegetarian dish with perfectly balanced textures and flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 small sweet potatoes, cut into ½-inch cubes
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons unsalted butter, cut into chunks
4 pieces whole wheat naan bread
2 cups freshly grated mozzarella cheese
½ cup ricotta cheese
¾ to 1 cup roughly chopped baby spinach
Directions
Preheat the oven to 375°F (190°C).
Place the sweet potato cubes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with minced garlic. Toss to coat evenly and spread in a single layer.
Roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are fork-tender and lightly caramelized at the edges. Remove from the oven and set aside.
Increase the oven temperature to 425°F (220°C). Meanwhile, place a small skillet over medium heat.
Add the butter chunks to the skillet and let them melt completely.
Continue cooking over medium heat, whisking frequently, until the butter begins to brown. Watch for golden-brown bits forming on the bottom of the pan. Once visible, remove from heat and whisk constantly for about 30 seconds until the butter is a rich golden-brown color. Be careful not to let the bits turn black. The entire browning process takes several minutes.
Carefully transfer the brown butter to a small bowl, making sure to capture all the browned bits and sediment from the pan. Line two large baking sheets with parchment paper. Arrange 2 naan pieces on each sheet. Brush each naan generously with the brown butter.
Top each naan with a layer of grated mozzarella cheese, then distribute the roasted sweet potatoes evenly. Dollop small spoonfuls of ricotta cheese over the sweet potatoes.
Bake for 10 to 13 minutes, rotating the pans halfway through baking, until the crust is golden-brown and the cheese is fully melted. During the last 2 to 3 minutes of baking, top each flatbread with the chopped spinach so it wilts slightly from the residual heat.
Remove from the oven, slice into portions, and serve warm.
