This Sweet Potato Flatbread is soft, flexible and incredibly versatile, making it perfect for wraps, dipping, scooping or even using as a pizza base. Made with simple ingredients, it's easy to prepare and can be shaped into larger flatbreads or smaller rounds to suit whatever you're serving.
Whether you're pairing it with curries, soups, dips or your favourite toppings, this flatbread is a delicious alternative to traditional bread. It also works brilliantly as a pizza crust, can be cut into wedges for homemade chips, and is easy to customise for all kinds of meals.
Calories in Sweet Potato Flatbreads
This recipe makes 3 flatbreads and is 191 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Sweet Potato: Regular orange sweet potatoes or white Japanese sweet potatoes both work well. Cook until tender, then mash until smooth before using.
- Water: Helps bring the dough together. Add just enough to achieve a soft, workable consistency.
- Coconut Flour: Use a fine coconut flour for the best texture, as some brands can be quite coarse and absorb liquid differently.
- Tapioca Starch: Gives the flatbread its soft, flexible texture. Arrowroot starch or cornstarch can be used instead.
- Garlic Powder and Onion Powder (Optional): Add a subtle savoury flavour, but the flatbread is just as delicious without them.
- Sea Salt: Enhances the flavour of the flatbread.
- Olive Oil Spray: For lightly oiling the flatbreadas
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutes
This Sweet Potato Flatbread is easy to customise to suit different meals and ingredients you have on hand.
- Use a different starch: Arrowroot starch or cornstarch can be used instead of tapioca starch with equally good results.
- Try different sweet potatoes: Orange sweet potatoes or white Japanese sweet potatoes both work well. You can even try regular potatoes (however these have not been tested in the recipe)
- Change the seasoning: Add smoked paprika, garlic powder, onion powder, Italian mixed herbs, dried oregano or chilli flakes to suit the meal you're serving.
- Add fresh herbs: Finely chopped parsley, chives, coriander (cilantro) or rosemary can be mixed into the dough for extra flavour.
- Make it spicy: Add a pinch of cayenne pepper or chilli powder for a little heat.
- Turn it into a pizza base: Make one large flatbread and top with your favourite pizza toppings before baking until the cheese is melted and golden.
Tips Cooking Sweet Potato Flatbreads
You can either use Parchment paper or one of these handy Silicone Baking Mats to spread the mixture out for baking. Make sure you flatten the Sweet Potato Flatbread well into an even layer, not too thin though or they will burn and not too thick or they won't crisp up. Then once ¾ of the way baked, carefully slide a spatula underneath and flip. If the spatula doesn't slide under easily, leave it in the oven for a few more minutes as it means it's not quite ready.
If you have issues with the sweet potato flatbread sticking to the paper, double-check you are using proper parchment paper, nothing sticks to this, so there should be no issue with it sticking.
Serving Suggestions
This Sweet Potato Flatbread is incredibly versatile and can be served in so many different ways.
Use it as a wrap for grilled chicken, turkey, falafel or your favourite salad fillings, or enjoy it alongside soups, stews and curries for dipping and scooping up all the delicious sauce. It also makes a fantastic base for homemade pizzas, topped with your favourite sauce, cheese and toppings.
Serve it with hummus, tzatziki, baba ganoush, guacamole or your favourite yogurt-based dip, or use it to make tacos, quesadillas or wraps. You can even cut the cooked flatbread into triangles and bake or air fry until crisp to make homemade chips for dipping.
Storing, Freezing and Reheating
To Store: Allow the flatbreads to cool completely, then stack them with a piece of parchment paper between each one and store in an airtight container in the refrigerator for up to 4 days.
To Freeze: Stack the cooled flatbreads with parchment paper between each one, then place them in a freezer-safe bag or container and freeze for up to 3 months.
To Reheat: Reheat from the refrigerator in a dry frying pan over a medium heat for 1-2 minutes per side, or warm in the microwave for 20-30 seconds until soft and pliable. From frozen, thaw for a few minutes at room temperature or reheat gently in a frying pan or microwave until heated through.
More Side Dish Recipes
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Recipe Card
Gluten Free Sweet Potato Flatbread
This Sweet Potato Flatbread is soft, versatile and perfect for dipping, wrapping, scooping or even using as a delicious pizza base.
Ingredients
- 1½ cups (385g) plain mashed sweet potato (approx. 490g/17.3oz raw weight) – regular orange or white Japanese sweet potatoes
- ⅜ cup (6 tablespoons / 90ml) water
- 3 tablespoons coconut flour
- 3 tablespoons tapioca starch (or arrowroot or cornstarch)
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
- ¼ teaspoon sea salt (or to taste)
- Olive oil spray
Instructions
- Preheat the oven to 190°C (170°C fan), 375°F or gas mark 5.
- Add the mashed sweet potato, coconut flour, tapioca starch, salt, garlic powder and onion powder to a bowl.
- Add the water 1 tablespoon at a time, mixing until the dough comes together. It should be soft and easy to handle, but not wet or sticky.
- Divide the mixture into 3 equal portions.
- Line a baking tray with parchment paper and lightly spray it with olive oil spray to help prevent the flatbreads from sticking.
- Place each portion onto the tray and use your hands to gently flatten into a flatbread shape (or a round if you prefer), about ⅓-inch (8mm) thick, making sure the thickness is even all over.
- Lightly spray the tops with a little more olive oil spray
- Bake for 20–30 minutes, or until the underside is lightly golden and you can easily slide a spatula underneath.
- Carefully flip each flatbread over, then return to the oven and bake for a further 10–15 minutes, or until lightly golden, firm to the touch and just crisp around the edges.
- Garnish with freshly chopped parsley or coriander (cilantro), depending on how you're serving them, and enjoy.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Vegetarian/Vegan Friendly
- Gluten Free/Dairy Free Friendly
- Paleo Friendly
- ❄️ Freezer Friendly - see storing, freezing and reheating
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Nutrition Information
Yield
3Serving Size
1 flatbreadAmount Per Serving Calories 191Total Fat 2gSaturated Fat 7gUnsaturated Fat 4gCholesterol 22mgSodium 286mgCarbohydrates 41gFiber 7gSugar 10gProtein 3g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Millie says
Can I use rice flour? I am allergic to coconut
Shevy (Slimming Eats) says
I haven't tried, so can't say what the result will be like, def worth a try though.
Chloe McKay says
Made this last night. Super yummy, really easy and filling. Had mine as a side for chicken curry. Will definitely make it again. Xxx
Jayne says
Great recipe.... I've made them to go with curry instead of a naan, to use as a flat bread within kebabs and as a pizza base! Delicious every way
Dee dee says
Can you use wholemeal flour?
Siobhan (Slimming Eats) says
The flours as per the recipe work best. Coconut flour is much more fibrous so less is needed compared to other flours.
Charlotte says
Hi, I made these today and they where lovely. I only had salt and pepper as seasoning. Looking forward to making them again. I wish I'd taken a photo now. Thank you for the recipie.