Spiced Sweet Potato & Olive Flatbreads with Lemon Yogurt and Fresh Herbs
These warm flatbreads are topped with savory spiced mashed sweet potatoes, briny olives, and finished with a cool lemony yogurt drizzle and fresh herbs. It’s a bold mix of flavors and textures — sweet, salty, creamy, and herby — making for a show-stopping vegetarian dish inspired by Mediterranean street food.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the Sweet Potato Spread:
1 large sweet potato, peeled and cubed
1 tbsp olive oil
1/2 tsp ground cumin
1/4 tsp cinnamon or smoked paprika
Salt & pepper to taste
Optional: pinch of chili flakes
For the Flatbreads:
2 flatbreads (store-bought naan, pita, or homemade)
1/2 cup pitted Kalamata or green olives, roughly chopped
1–2 tbsp capers (optional, for a salty kick)
2 tbsp chopped red onion (optional)
1/4 cup crumbled feta (optional but delicious)
For the Lemon Yogurt Sauce:
1/2 cup Greek yogurt
1 tbsp lemon juice
Zest of 1/2 lemon
1 small garlic clove, grated
Salt and pepper, to taste
Water to thin, if needed
For Garnish:
Fresh mint, parsley, or dill
Lemon wedges
Olive oil, for drizzling
Instructions:
Step 1: Make the Sweet Potato Mash
1. Boil sweet potato cubes in salted water until fork-tender (~10–12 min).
2. Drain and mash with olive oil, cumin, paprika (or cinnamon), salt, and pepper.
3. Taste and adjust seasoning. You want it flavorful and slightly spicy.
Step 2: Toast the Flatbreads
1. Lightly toast flatbreads in a dry pan or warm oven until just crisp on the edges but still soft.
Step 3: Make Lemon Yogurt Sauce
1. In a bowl, mix yogurt with lemon juice, zest, garlic, salt, and pepper.
2. Thin with a bit of water until drizzle-able.
Step 4: Assemble
1. Spread the warm spiced sweet potato mash onto each flatbread.
2. Top with chopped olives, capers, red onion, and feta (if using).
3. Drizzle with lemon yogurt sauce.
4. Garnish generously with fresh herbs and a final drizzle of olive oil.
Tips & Variations:
Make it vegan: Use plant-based yogurt and skip feta or use vegan feta.
Make it a wrap: Roll it up like a gyro or wrap and grill lightly to seal.
Make ahead: Prep the sweet potato and yogurt sauce ahead and store in the fridge for up to 3 days.
❓ FAQ – Frequently Asked Questions
Q: Can I use butternut squash instead of sweet potato?
A: Yes! Roasted butternut or even pumpkin puree works great with the same seasonings.
Q: What kind of olives are best?
A: Kalamatas or Castelvetrano olives give the best briny flavor, but any pitted olive will do.
Q: Can I add protein?
A: Absolutely. Add roasted chickpeas, grilled chicken, or falafel to make it more filling.
Nutrition Information
Calories ~450 kcal
Protein 13 g
Carbohydrates 42 g
Fat 25 g
Fiber 7 g
Sugar 7 g