When you’re in the mood for a simple summer meal, whip up a batch of these sweetpotato flatbread BLTs! With just a few wholesome ingredients (and no yeast!), you can make a naturally flavorful flatbread that is used as the base for building your sandwich. Layered with crispy bacon, juicy tomatoes, fresh lettuce, and light mayo, this packs in all the classic BLT ingredients.
Disclosure: This recipe was developed in a paid partnership with the North Carolina Sweetpotato Commission Inc.
Why You’ll Love This Recipe
Let’s count the reasons!
- Fun twist on a classic sandwich recipe
- Perfect portion to pair with a side dish
- Provides 7.5 grams of fiber to support digestive health
- Customizable based on your dietary preferences (i.e. can make plant-based, can use different spreads, can adjust filling proportions)
- Excellent source of Vitamin A, Vitamin C, and magnesium
- Good source of iron and potassium
- Provides carbohydrates to help fuel your fitness goals
Ingredients and Substitutions
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Sweetpotatoes: Starchy mashed sweetpotatoes in the flatbread base help hydrate the flour, allow the flatbread to hold its shape, and offer a slightly sweet, earthy flavor. Plus, they offer both Vitamin A and fiber to support your health!
- Whole wheat flour: This retains more of its nutritional value compared to white flour, offering some additional fiber and micronutrients. However, you can easily substitute with all-purpose flour instead if that’s all you have on hand.
- Light mayonnaise: I prefer this to standard mayo since it’s a bit lighter in calories and fat, however you can use whatever you prefer. You can also substitute with mashed avocado instead, which I do quite often when I want a less-traditional version!
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
If you don’t already have mashed sweetpotatoes on hand, start by making those. Peel two medium-large sweetpotatoes and chop ‘em into 1-inch pieces. Place them in a medium pot and cover with water. Bring that to a boil over high heat, then continue to cook for about 15 minutes, until the sweetpotatoes are tender. Drain, then go ahead and mash ‘em. Let cool for a few minutes.
You’ll probably end up with a little bit of extra mashed sweetpotato, so be sure to also check out our recipes for sweetpotato fish cakes and our high protein sweetpotato iced latte. Both used leftover mashed sweetpotato. You can also just toss the leftovers into simple recipes like smoothies, pancakes, or muffins to add a little extra nutritional value.
Once you’ve got that done, it’s time to make the flatbread dough. Start by mixing together the flour, baking powder, garlic powder, and salt. Add the mashed sweetpotato and olive oil, and stir a few times. It will look a bit dry at the start, like this:
But it will soon come together! Combine the ingredients by hand in the bowl, kneading everything together. Continue kneading in the bowl until a smooth ball of dough forms.
If the dough seems overly dry after kneading for a few minutes (which can sometimes happens if flour is packed into the measuring cup), just add a little extra mashed sweetpotato.
Let that dough rest for about 10 minutes. Meanwhile, go ahead and pan fry your bacon. Set the cooked bacon aside on a paper towel lined plate.
When the skillet is cool enough to handle, remove most of the bacon grease, leaving just a smidge in the pan to cook the flatbread. This is optional – you can cook the flatbreads in a completely dry skillet, or use some spray oil instead depending on your preferences.
Now go ahead and divide the flatbread dough into four equal sections. Roll each into a smooth ball, and place on a lightly floured surface. Roll the ball of dough with a rolling pin until you’ve got a relatively thin oval.
Heat the skillet over medium-low heat, and add the flatbread. Cook for 60-90 seconds per side. You may be able to fit two at a time in a large skillet, but will probably only be able to fit one at a time in a smaller skillet. Just work in batches cooking them until you finish making all four.
Now make your sandwiches! Spread mayo on each flatbread, and layer lettuce, tomato, and bacon on one side of the flatbread. Then fold it up and eat it taco-style!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Sure! Swap the bacon for a plant-based alternative and use vegan mayo instead of regular (or sub with mashed avocado).
Yes. You can prepare the flatbreads and store them in a ziptop bag or airtight container in the fridge for up to 3-4 days. When you’re ready to assemble your sandwich, reheat the flatbread in a dry skillet or in the microwave until warm.
I recommend a higher protein side dish to accompany the sandwich. A simple bean salad is my personal favorite. All you need to make it: a can of drained white beans, 2 chopped celery stalks, 2 tablespoons chopped red onion, juice of half a lemon, a drizzle of olive oil, and a pinch of salt and pepper. Easy peasy! A half cup serving adds protein and fiber to the meal. As an alternative, some chopped veggies with a higher-protein Greek yogurt based ranch dip is an easy and kid-friendly side dish.
More Unique Sweetpotato Recipes
If you’re looking for more recipes that use sweetpotatoes in a creative way, be sure to give one of these a try:
- Sweetpotato protein whoopie pies
- Strawberry shortcake with sweetpotato biscuits
- Street corn stuffed sweetpotatoes
- Sweetpotato chocolate cupcakes
- Blueberry sweetpotato crisp
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Sweetpotato Flatbread BLTs
Ingredients
For the flatbread:
- 1 ⅓ cups whole wheat flour, spooned and leveled
- ½ tsp baking powder
- ¼ tsp garlic powder (optional, omit if you’re not a garlic fan)
- ¼ tsp salt
- 1 cup mashed sweetpotato (see notes)
- 1 tbsp olive oil
For the BLTs:
- 8 slices of bacon
- 3 medium tomatoes, sliced thick
- 2 cups butter lettuce leaves, loosely packed (or any preferred lettuce)
- ¼ cup light mayonnaise
Instructions
- Start by preparing the flatbread ingredients. In a large bowl, mix together the flour, baking powder, garlic powder, and salt. Add the mashed sweetpotato and olive oil. Combine by hand in the bowl, kneading the dough for a few minutes until all the ingredients are well combined and a smooth ball of dough forms. Let the dough rest for 10 minutes.
- Meanwhile, prepare the bacon in a skillet according to package directions. (You may need to work in batches depending on the size of your skillet). Remove the cooked bacon from the pan and set aside on a paper towel lined plate for now.
- When the skillet has cooled down a bit, remove most of the bacon grease, leaving a thin layer in the pan for cooking the flatbreads (optional – you can also use a dry skillet or sprayable oil).
- Divide the ball of flatbread dough into four equal portions. Roll each piece into a smooth ball using your hands, then place on a lightly floured surface. Roll the dough out into an oval shape.
- Heat the skillet over medium-low heat. Add 1-2 pieces of rolled out dough, depending on the size of your skillet. Cook for 60-90 seconds per side. Remove and set aside on a plate while repeating until all flatbread is cooked.
- Spread a tablespoon of light mayo on each flatbread. Add a handful of lettuce, several slices of tomato, and two slices of cooked bacon to one side of the flatbread. Fold the other side over and eat like a taco. Enjoy!
Notes
- To get 1 cup of mashed sweetpotato, you’ll need one extra-large sweetpotato or two medium-large sweetpotatoes. Peel, chop, and boil these for about 15 minutes, then drain and mash. When in doubt about the amount, cook extra and use any leftovers in other recipes.
- If the dough seems too dry after a few minutes of kneading, add a little extra mashed sweetpotato until it comes together properly. This can happen if flour is packed into the measuring cup instead of spooned and leveled.
- Using bacon grease or sprayable oil in the pan when cooking the flatbread is optional, however this can help enhance the flavor. A little goes a long way!
- The nutrition analysis below assumes approximately 1 tablespoon of bacon grease or oil is used total for cooking all the flatbreads. Cooking in a dry skillet will reduce the calories and fat.
Nutrition
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