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If you're in search of a nutritious and delicious breakfast option that sets a positive tone for your day, look no further than Sweet Potato Sunrise Flatbreads. This delightful recipe combines the natural sweetness of sweet potatoes with the versatility of flatbreads, creating a meal that is not only satisfying but also packed with health benefits. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, these flatbreads can be tailored to your taste preferences, making them a fantastic choice for everyone.

Sweet Potato Breakfast Flatbreads

Start your day off right with Sweet Potato Sunrise Flatbreads, a nutritious and delicious breakfast option. This recipe combines the natural sweetness of sweet potatoes with easy-to-make flatbreads, providing a satisfying meal rich in vitamins, fiber, and antioxidants. Perfect for customization, these flatbreads can be topped with eggs, avocado, or greens, making them a versatile choice for any morning routine. Discover a delightful way to boost your breakfast game!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into small cubes

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

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons olive oil

1/4 cup plain Greek yogurt

1/4 cup water (adjust as needed)

2 large eggs

1/2 ripe avocado, sliced thinly

Fresh arugula (for garnish)

Sea salt and freshly cracked black pepper (to taste)

Hot sauce (optional, for serving)

Instructions
 

Cook Sweet Potatoes: In a medium-sized pot, add the diced sweet potatoes and cover them with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the sweet potatoes are tender, approximately 15-20 minutes. Once cooked, drain the sweet potatoes and allow them to cool slightly. Then, using a fork or potato masher, mash them until smooth and set aside.

    Make the Dough: In a large mixing bowl, combine the smooth mashed sweet potatoes with the all-purpose flour, baking powder, salt, and ground cinnamon. Add the olive oil and Greek yogurt, followed by the water. Mix the ingredients together until a soft dough begins to form. If the dough feels too sticky, gradually add a bit more flour; if it appears too dry, incorporate additional water as necessary.

      Knead and Rest: Transfer the dough to a floured work surface. Knead gently for about 2-3 minutes until the dough becomes smooth and elastic. Shape the kneaded dough into a ball, cover it with a damp cloth, and let it rest for approximately 15 minutes to allow the gluten to relax.

        Shape Flatbreads: After resting, divide the dough into four equal portions. Take one piece and roll it out on a floured surface into a circle, about 1/4-inch thick. Use extra flour as needed to prevent sticking. Repeat with the remaining pieces of dough.

          Cook Flatbreads: Heat a skillet or griddle over medium heat. Once hot, cook each flatbread individually for about 2-3 minutes on each side. Look for a lightly browned exterior and ensure they are cooked through. Once done, transfer to a plate and cover with a clean kitchen towel to keep warm.

            Prepare Toppings: In a separate skillet, prepare the eggs according to your preference—whether that's sunny-side up, scrambled, or poached.

              Assemble the Flatbreads: Take one warm flatbread and place it on a serving plate. Top it with one of the cooked eggs, thin slices of avocado, and a handful of fresh arugula. Season generously with sea salt, freshly cracked black pepper, and drizzle with hot sauce if desired for an added kick.

                Serve and Enjoy: Repeat the assembly process for the remaining flatbreads and toppings. Serve warm for a delightful and nourishing breakfast!

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

                    Presentation Tips: For an appealing presentation, arrange the flatbreads on a large platter garnished with a few extra arugula leaves and a small bowl of hot sauce on the side.