Sweet potato and Brie flatbread

May 6, 2011 § 4 Comments

It is always awkward for me, culinarily-speaking, in the few weeks before a move, thanks to my desire not to waste anything, thus requiring me to cook all the things (YAY!). Unfortunately I’ve discovered that my typical strategy to use up all these ingredients is to buy more and more ingredients in an attempt not to waste any previously acquired ingredients, a strategy that you’ve probably already guessed doesn’t work too well.

However, this week I was exceptionally successful at using up food without buying more. While in the process of ripping out articles from magazines that I want to keep, I came across the October 2010 issue of Real Simple, and found a great recipe I’d been meaning to try, this delicious sweet potato and Brie flatbread. Not only did it sound really good, I had all the ingredients already within reach: new herb plants on the windowsill (ok, so I sort of caved on the no-shopping front a few weeks back), sweet potatoes and shallots in my veggie basket on the counter, whole wheat flour and yeast in the freezer, and a new wheel of Brie in the cheese drawer of the fridge.

Sweet potatoes and Brie probably sound like an unlikely combination, but thanks to flavorful and savory sage, thyme, and shallots, they are incredible together. In yet another moment of inspiration, since every time I make this pizza/flatbread crust I always wish for more edges, I made individual flatbreads. The contrast of crunchy crust with the soft vegetables and gooey Brie is not to be missed.

A few days ago I even had enough foresight to make my favorite whole-wheat crust in advance. Plus, I even got to use my new thyme and sage plants, which I bought in a pique of spring fever a few weeks back, and can therefore pretend their purchase was a good idea.

All that planning and efficiency, though, meant that I enjoyed both the tastiness of this crazy-good recipe and the satisfaction of not buying new ingredients before a big move. Cross your fingers that not only the new herb plants, but also my resistance to the lure of the grocery store, will make it through to moving day!

Though, uh, if the plants don’t make it — already the sage is looking a tad feeble — it’ll be two fewer things to move…

Sweet potato and Brie flatbread

Adapted from Real Simple

Serves four


  • One pound whole-wheat pizza dough (half a batch of this recipe*)
  • About 1/4 cup cornmeal, for dusting the baking stone/tray
  • 5.5 ounces sweet potato, peeled and thinly sliced into matchsticks (about half a large sweet potato)
  • Two shallots, thinly sliced
  • A few sprigs of thyme, leaves picked and stems discarded, a few leaves set aside
  • A few leaves of sage, stems discarded
  • Three tablespoons olive oil
  • Three ounces Brie, thinly sliced
  • Salt and freshly ground pepper

1. Preheat oven to 425 degrees Fahrenheit. On a large baking tray or pizza stone, scatter the cornmeal across the surface.

2. Divide up the pizza dough into four or five balls, then stretch out by hand and place on the baking tray/stone.

3. Wash, peel, and slice the sweet potato into matchsticks. Then, thinly slice the shallots.

4. In a bowl, toss together olive oil, herbs, sweet potato slices, and shallot slices. Evenly distribute herbs and vegetables over the individual dough pieces. Sprinkle over the salt and freshly ground pepper.

5. Slice the Brie and layer over the vegetables. Bake until the cheese is melted, the sweet potatoes are soft, and the flatbread crust is crunchy and golden, which should take about twenty to twenty-five minutes. Sprinkle over some of the reserved fresh thyme right before serving, and enjoy!

Note: the dough can be made up to four days in advance and stored in the refrigerator inside a covered bowl. You can also freeze the extra dough too.

Merker, Kate, and Sara Quessenberry. “Sweet potato and Brie flatbread” from “Your Four-Week Dinner Plan.” Real Simple. October 2010: 252. Print.


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