White Bean and Sweet Potato Flatbread
- 2 Medium Sweet Potatoes
- 1 Tbsp Extra Virgin Olive Oil, divided
- 3 Cloves Garlic, mashed
- 1 tsp Red Pepper Flakes (optional)
- 1 Cans Cannellini Beans, rinsed and drained
- Kosher Salt, Fresh Cracked Pepper, to taste
- 1 Tbsp Salted Amish Butter
- Pinch of Cayenne Pepper (less than 1/4 tsp)
- Kosher Salt, to taste
- 1 Package Naan Bread (2 per pack)
- 2 Handfuls Fresh Arugula
- Drizzle of Balsamic Vinegar (optional)
- Preheat oven to 400. Wash sweet potatoes and pierce several times with a fork. Place on baking sheet, rub potatoes with oil, and bake for about 30 minutes, or until fork can be easily inserted.
- Meanwhile, heat remaining oil in a large skillet over medium-low heat. Add garlic and red pepper flakes and cook until fragrant, stirring frequently to prevent burning (about 1 minute).
- Turn heat down to simmer, stir in Cannellini beans and season with salt and pepper. Occasionally check and stir.
- Remove sweet potatoes from oven and let cool slightly, leaving oven turned on. Cut potatoes and scoop everything but the skins into a medium bowl. Mix in butter, cayenne pepper, and a pinch of salt and mash until smooth. This will be the base for the flatbread, so you want it to easily spread. If it is too clumpy, you can add a little bit of olive oil or vegetable broth, being careful not to add more than 2 teaspoons at a time.
- Prepare Naan according to package instructions. (If you want it crispy, leave in for 5-8 minutes longer than package says.)
- Assemble Flatbreads: Divide sweet potato mixture evenly between the two flatbreads. Layer each with a handful of fresh arugula then beans. Finish with salt flakes and a drizzle of your favorite balsamic vinegar, if using.
- Serve any leftover beans on the side.