Ingredients 

 Servings : 4

Sweet potato flatbread

• 1 cup sweet potato mashed

• 0.5 cup cassava flour

• 2 tbsp of tapioca starch

• 1 tbsp of olive oil

• 1/8 tsp sea salt optional

Tahini and lemon roasted garlic dressing

• 10 clove of garlic peeled

• 2 tbsp of tahini

• 1 tbsp of olive oil

• 1/2 lemon juice

• 1/2 zest of lemon

• 30ml of coconut milk

• 1 tbsp of honey

• Sea salt

Instructions

For the flatbread

1. Peel and steam the sweet potato. Do not boil in water or it will retain a lot of water. Once cooked use a potato masher while it’s still hot. Stir mashed sweet potato together with cassava flour, tapioca starch, olive oil and salt and mix until smooth it should look like a gnocchi dough.

2. Oil the dough and let it rest for 20 minutes in the fridge.


3. Divide dough into 4equal pieces, dust a clean surface with cassava flour, and press/roll out into 1/4" thick tortillas. 



4. Heat a skillet over medium heat, drizzle lightly with olive oil, and cook on each side until golden brown. 


5. Store under a clean towel to keep them from drying.

For the dressing

1. Preheat your oven at 180°c.

2. Place the clove of garlic peeled in tin foil paper add salt and a little olive oil and place in the oven for around 30 minutes.

3. Once cooked and a little caramelized add all the rest of the ingredients in a bowl and mix with a hand mixer until you get a smooth consistency if too thick add a little water and adjust seasonings.