# 4 Sweet potato Flatbread

This next recipe is one of my favourites. Sweet potatoes are my substitute for potatoes and I use them in all recipes which requires potatoes. Me and potatoes are not a good match and potatoes have been a trigger food for me for a long time. I eat new potatoes maybe a couple of times per year and only those which comes from my parents garden, so that way I know exactly what I am eating. Sulphite/sulfite wise potatoes are risky, since sulphites/sulfites are added in cut potato products to prevent the oxidation. Any product made with potatoes can contain sulphites/sulfites so read the labels and/or call to the manufacturer.

Sweet potatoes belong to the plant family Convolvulaceae, potatoes belong to a Solanaceae family. You can also eat the leaves and shoots of sweet potatoes as greens, but those in potatoes are toxic. There are many different varieties of sweet potatoes and the flesh can be white or pale yellow, red, pink, purple or orange. I used orange sweet potatoes in this recipe. If you tolerate potatoes you can easily substitute the same amount of cooked sweet potatoes with cooked potatoes.

When you next time have some leftover sweet potato mash or cooked sweet potatoes try this recipe out. You might need to adjust the water depending how much liquid you have added to the mash.

Basic 1 for sulphite/sulfite issues, suitable for most and specially for the elimination diet.

Sweet potato Flatbreads, makes about 10-12

2 1/2 dl or 1 cup of Sweet potatoes, cooked and mashed with fork (or mash)
3 1/2 dl or 1 1/2 cups of Millet flour
1 Tbsp. of Chia seeds
1 tsp. of Himalaya salt
2 dl or 3/4 cups + 2 Tbsp. of Water
1 Tbsp. of Extra Virgin Olive oil

Mix millet flour with chia seeds and salt in a bowl. Add sweet potato mash and mix well. Slowly add the water until you have quite thick mixture. Add the olive oil and mix well. This time we need a thicker mixture than in previous recipes. 

Cover the baking tray with a good quality baking paper and put tablespoons of the mixture on the paper and spread circles which are about 0,5 cm high. Use a fork to make figures on the flatbreads. 

Bake in the oven 180 C or 350 F, about 12-15 minutes.

The Sweet potato Flatbreads will keep well about one week in the fridge and for longer in the freezer. I like to reheat mine before eating them, so that the butter will melt when I put it on the flatbreads.

I made a simple hempseed butter and endive relish for these flatbreads and had them for a light lunch.

Hempseed Butter

100 g soft, unsalted, grass fed (and) organic Butter
3 Tbsp. of raw shelled Hempseeds
Sea salt to taste if you wish

Mix the hempseeds with the butter and add a pinch of sea salt (or any other natural salt ) if you wish.

Endive Relish

300 g of Endives, washed and cut in slices or chopped
2 cm piece of Ginger, washed, peeled and cut in thin long strips
Sea salt to taste
2 Tbsp. of Extra Virgin Olive oil

Wash the endive and ginger. Peel the ginger and cut it in thin long strips. Cut the endive in half and chop or slice it. Heat the pan and add olive oil. Add first the ginger and let it cook about 20 seconds  in the oil in a low heat, do not burn them, so stir all the time. Then add the endives and cook in a low heat until soft, this takes about 4-6 minutes. Add salt to taste. Serve at room temperature or chilled from the fridge. 

Enjoy!