We LOVE Sweet Potatoes. We'll eat them for breakfast, lunch or dinner. Why do we incorporate them into our weekly meals?
Well, they are an excellent source of Vitamin A (beta-carotene). Also vitamin C, manganese, copper, pantothenic acid (essential for the oxidation of fats & carbohydrates). It's also a good source of Vitamin B6, potassium, dietary fiber, niacin, B1, B2 and phosphorus.
What is "phosphorus"? Second to Calcium, it is the most abundant mineral in the body. It plays an important role as a building block for bones and teeth. Also, it is a key nutrient in helping the body use and store energy.
So, with this quick and condensed information about the benefits of Sweet Potatoes, who wouldn't want to eat some delicious recipes made with them?
Here is a simple recipe with only three ingredients and a bit of your time.
Let's get to it!
After you have scrubbed your potatoes, place them in your pot, cover with water and bring to a boil. Turn it down, cover and let simmer for up to 30 minutes. (check by inserting a knife. If it slices easily, it is done). Remove from the stove, pour out the water (carefully) to stop them from cooking. Let cool just a few minutes. (we cooked three, two to use in future recipes)
After a few minutes, using a towel or hot pad, take one potato to a bowl and start removing the skin. Again, be careful, they are still hot. ( It is best to make this while the potato is warm, it makes the dough more pliable and bread more soft). We use a fork to scrape the skin off.
Once you have it all mashed and measured out, add the flour and the pinch of salt.
Now, you will want to start mixing it together, scrap and fold, scrap and fold.
Once it is mostly blended you will then want to sprinkle that addl' flour onto your working surface and place the dough on it. ( don't over mix it or it will turn out tough)
Knead it just a few times to make a nice big ball. Roll it out into a log. Now, we cut it into half, and cut each half into half and once more. (this will give you eight pieces to work with)
Next, dust your hands with the flour and roll each section into balls and flatten a bit. This will help keep them round when you start rolling them out.
Roll it out (flipping it over, dust with flour, roll and flip. Repeat until you have it thin but no holes).
TIP: Before you put it on your (medium heat) preheated dry pan, spread your fingers out and toss the rolled out dough between your hands a few times over your workspace. This will let the loose flour drop off)
Place your first one onto your preheated (dry) pan and let it cook for approximately 30 seconds, flip it. Do this two times so each side cooks for 1 minute. You should see bubbles form. That means it is cooking on the inside. It's that fast! (while it's cooking you have time to roll out the next one)
You'll want a plate or bowl with a towel on/in it. Place your cooked Flatbread on it and fold the towel over it. This will keep it nice and warm and soft.
On to the next one!
TIP: If you still have flour residue on your pan, very carefully brush it off with a piece of paper towel or a towel. You don't want burnt flour on your next breads.
Within 20 minutes you should be all done! Time to eat these wonderful warm, soft and delicious additions to your diet.
We love them with a bit of drizzled Raw Honey (we bought from a local farmer) or with our eggs in the morning. You can use them as a sandwich wrap or dip them in your favorite soup or chili. Really, it's up to you.
Hope you try these and LOVE them as much as we do.
We made eight rounds ( approximately 1.6oz/45g. when rolled into each ball)
Serving size, one round will contain,