Sweet Potato Naan Flatbread

Preheat your oven to 425°F. Rinse, peel, and chop the sweet potato into ½-inch cubes. On a baking sheet, toss sweet potato with 2 tsp oil and season with salt and pepper. Place on the middle oven rack to bake until tender, about 15 to 20 minutes. Remove the sweet potatoes, but leave the oven on.

Peel and thinly slice the onion. Add 1 tbsp oil to a large nonstick skillet. Place over medium heat, add the onion, and cook for 6 to 8 minutes, stirring frequently. Add ½ cup water and a pinch of salt and reduce heat to medium-low. Continue cooking until the onions are very soft and golden brown, about 10 to 15 minutes more.

Add the balsamic vinegar and sugar to a small saucepan. Place over high heat, bring to a boil, and cook until the sugar dissolves and the sauce coats the back of a spoon, about 1 to 2 minutes (this happens quickly so watch carefully!). Transfer sauce to a small bowl to cool.

In a small skillet, toast the slivered almonds over medium heat until golden and fragrant, about 2 to 3 minutes. Warm your naan bread directly on your oven rack until the edges begin to brown, about 3 to 5 minutes.

Divide the roasted sweet potato between the two pieces of naan bread and mash with a fork to evenly cover. Top with the caramelized onions, arugula, and a sprinkle of toasted almonds.

Crumble the almond cheese over the naan flatbread and drizzle the balsamic reduction over everything. Cut, serve, and enjoy!