Sweetpotato Flatbread BLTs

Recipe created by Chrissy Carroll of Snacking in Sneakers Love the classic flavors of a BLT – but want a fun twist? Try these sweetpotato flatbread BLTs! Soft homemade flatbreads are made from whole wheat flour and sweetpotatoes, adding a little extra fiber to this meal. The flatbread serves as a lovely base for layers of juicy tomatoes, fresh lettuce, and crisp bacon. Pair this satisfying sandwich with a side dish like a bean salad or veggies with Greek yogurt ranch for a balanced and nourishing meal.

Servings:

Calories: 445kcal

Ingredients

For the Flatbread:

1 ⅓ cups whole wheat flour spooned and leveled
½ tsp baking powder
¼ tsp garlic powder optional, omit if you’re not a garlic fan
¼ tsp salt
1 cup mashed sweetpotato
1 tbsp olive oil

For the BLTs:

8 slices of bacon
3 medium tomatoes sliced thick
2 cups butter lettuce leaves loosely packed (or any preferred lettuce)
¼ cup light mayonnaise

Instructions

Start by preparing the flatbread ingredients. In a large bowl, mix together the flour, baking powder, garlic powder, and salt. Add the mashed sweetpotato and olive oil. Combine by hand in the bowl, kneading the dough for a few minutes until all the ingredients are well combined and a smooth ball of dough forms. Let the dough rest for 10 minutes.
Meanwhile, prepare the bacon in a skillet according to package directions. (You may need to work in batches depending on the size of your skillet). Remove the cooked bacon from the pan and set aside on a paper towel lined plate for now.
When the skillet has cooled down a bit, remove most of the bacon grease, leaving a thin layer in the pan for cooking the flatbreads (optional – you can also use a dry skillet or sprayable oil).
Divide the ball of flatbread dough into four equal portions. Roll each piece into a smooth ball using your hands, then place on a lightly floured surface. Roll the dough out into an oval shape.
Heat the skillet over medium-low heat. Add 1-2 pieces of rolled out dough, depending on the size of your skillet. Cook for 60-90 seconds per side. Remove and set aside on a plate while repeating until all flatbread is cooked.
Spread a tablespoon of light mayo on each flatbread. Add a handful of lettuce, several slices of tomato, and two slices of cooked bacon to one side of the flatbread. Fold the other side over and eat like a taco. Enjoy!

Notes

To get 1 cup of mashed sweetpotato, you’ll need one extra-large sweetpotato or two medium-large sweetpotatoes. Peel, chop, and boil these for about 15 minutes, then drain and mash. When in doubt about the amount, cook extra and use any leftovers in other recipes.

If the dough seems too dry after a few minutes of kneading, add a little extra mashed sweetpotato until it comes together properly. This can happen if flour is packed into the measuring cup instead of spooned and leveled.

Using bacon grease or sprayable oil in the pan when cooking the flatbread is optional, however this can help enhance the flavor. A little goes a long way!

The nutrition analysis below assumes approximately 1 tablespoon of bacon grease or oil is used total for cooking all the flatbreads. Cooking in a dry skillet will reduce the calories and fat.

Nutrition Facts

Sweetpotato Flatbread BLTs

Amount per Serving

Calories

445

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.1

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

635

Potassium

851

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

9433

189

Vitamin C

Calcium

107

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition