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Sweet potatoes are not just a delicious addition to any meal; they are also a nutritional powerhouse packed with vitamins, minerals, and antioxidants. These vibrant root vegetables are rich in beta-carotene, which the body converts into vitamin A, essential for maintaining healthy vision and a robust immune system. They also offer a good dose of fiber, aiding digestion and promoting a feeling of fullness. Whether roasted, mashed, or baked, sweet potatoes lend a natural sweetness and creamy texture to dishes, making them a versatile ingredient in both savory and sweet recipes.

Sweet Potato Breakfast Flatbreads

Start your day off right with Sweet Potato Sunrise Flatbreads! These vibrant flatbreads combine the nutritional powerhouse of sweet potatoes with a delightful blend of flavors. Packed with vitamins, fiber, and healthy fats, they are perfect for a nourishing breakfast. Topped with creamy avocado and peppery arugula, these flatbreads offer a satisfying and visually appealing meal. Try this easy recipe for a healthy start to your morning and enjoy a deliciously unique breakfast experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 cup all-purpose flour (plus extra for dusting)

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

2 tbsp olive oil

1/4 cup plain Greek yogurt

1/4 cup water (or as needed)

2 large eggs

1/2 ripe avocado, sliced

Fresh arugula (for garnish)

Sea salt and black pepper (to taste)

Hot sauce (optional, for serving)

Instructions
 

Cook Sweet Potatoes: In a medium pot, add diced sweet potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly, then mash until smooth.

    Make the Dough: In a large bowl, combine the mashed sweet potatoes, flour, baking powder, salt, cinnamon, olive oil, Greek yogurt, and water. Mix until a soft dough forms. If the dough is too sticky, add a little more flour; if it's too dry, add water as needed.

      Knead and Rest: Turn the dough onto a floured surface and knead gently for about 2-3 minutes until smooth. Form into a ball, cover with a damp cloth, and let it rest for about 15 minutes.

        Shape Flatbreads: Divide the dough into 4 equal pieces. Roll each piece into a round flatbread, about 1/4-inch thick. Dust with flour as needed to prevent sticking.

          Cook Flatbreads: Heat a skillet or griddle over medium heat. Cook each flatbread for about 2-3 minutes on each side, until lightly browned and cooked through. Transfer to a plate and cover to keep warm.

            Prepare Toppings: In a separate skillet, cook the eggs to your preference (sunny-side up, scrambled, or poached).

              Assemble the Flatbreads: Place a cooked flatbread on a plate, top with an egg, sliced avocado, and a handful of fresh arugula. Season with sea salt, black pepper, and a drizzle of hot sauce if desired.

                Serve and Enjoy: Repeat with the remaining flatbreads and toppings. Enjoy warm for a fulfilling breakfast!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4