Sweet Potato Flatbread
with Roasted Grapes & Cashew Cheese
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- ¼ oz fresh thyme
- 1 sweet potato
- 4 oz red grapes
- 1 garlic clove
- 2 oz Treeline® Soft French-Style Cashew Cheese
- 2 multigrain flatbreads
- 4 oz baby arugula
- 2 tbsp balsamic vinegar
- 1 tbsp (2 tbsp) vegetable oil*
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 400°F. Pick thyme leaves. Thinly slice sweet potato(es) into rounds, each about ¼ inch thick. Add sliced sweet potato, 2 tsp (4 tsp) vegetable oil, and a pinch of salt and pepper to one side of a baking sheet, and toss. Sprinkle thyme leaves on the potatoes and roast until potatoes are tender, 18 to 20 minutes.
Pick grapes from the stems. When sweet potatoes are halfway done, remove baking sheet from the oven, add grapes to the other side, and drizzle with 1 tsp (2 tsp) vegetable oil. Return baking sheet to the oven and roast until grapes are softened and begin to burst, 8 to 10 minutes. TIP: For the 4 serving recipe, roast sweet potatoes and grapes on separate baking sheets.
Peel and mince the garlic. Add minced garlic, cashew cheese, and 1 tbsp (2 tbsp) olive oil to a small bowl. Whisk the garlic cashew cheese until smooth.
Toast flatbreads in the oven for 3 to 4 minutes. Add baby arugula, balsamic vinegar, 1 tsp (2 tsp) olive oil, and a pinch of salt and pepper to a medium bowl, and toss the salad. Spread garlic cashew cheese on the toasted flatbreads and top with roasted sweet potatoes and grapes. Cut sweet potato flatbreads into wedges and top with arugula salad. Enjoy!