Purple Sweet Potato Flatbread

Ingredients:

• 1.5 lbs (about 700 grams) or 3 medium purple sweet potatoes
• ½ cup potato starch

Makes 2 flatbreads—halve the ingredients for a single flatbread. 

Instructions:

1. Wash the sweet potatoes thoroughly and cut them into ½-inch rounds.
2. Fill a pot with about 2 inches of water and place a steaming basket inside. Arrange the sweet potato slices in the basket, cover the pot, and steam over medium heat for about 20 minutes, or until fork-tender.
3. Preheat the oven to 375°F.
4. Transfer the steamed sweet potatoes to a large bowl and let them cool slightly before peeling off the skin. Mash them thoroughly with a potato masher or fork.
5. Add the potato starch and fold it in, kneading until a workable dough forms.
6. If using this dough for a pizza crust or round flatbread, line a 9-10 inch round baking sheet with parchment paper. Since this recipe makes two flatbreads, prepare two sheets if needed.
7. Divide the dough in half, placing each portion on its own lined baking sheet. Using your hands, press each portion from the center outward, spreading it into a thin, even layer. Puncture the flatbread several times with a fork to prevent puffing.
8. Bake for 30 minutes, then flip each flatbread and bake for an additional 10 minutes, or longer for a crispier texture. Serve.