Sweet Potato Naan Flatbread

Preheat oven to 425 degrees. Rinse sweet potatoes, peel and chop into ½ inch cubes. On a baking sheet, combine sweet potato with 4 tsp of oil and season with salt and pepper. On the middle rack, bake sweet potatoes until they are tender; about 15-20 minutes. Do not turn the oven off.

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

Place a small saucepan on high heat, add the balsamic vinegar and sugar. Bring to a boil and cook until the sugar dissolves and the sauce coats the back of a spoon, about 1 to 2 minutes (Watch carefully! This happens quickly). Transfer to a small bowl and let thicken as it cools.

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

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

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