Sweet Potato And Herbed Goat Cheese Flatbread
1 cup (250 mL) mashed cooked American sweet potato*
1 (350 g) large herbed focaccia bread
1 cup (90 g) grated mozzarella
1/2 cup (125 mL) thinly sliced yellow peppers
1/2 cup (125 mL) thinly sliced red onion
6 grape tomatoes, cut in quarters lengthwise
2 oz (60 g) garlic herb goat cheese.
*Crumbled, fresh herbs, for garnish (optional)
Spread sweet potato over bread. Top with mozzarella, peppers, onions, tomatoes, and goat cheese.
Place cookie sheet on the lower rack of the oven and bake in a preheated 450F(230C) oven until cheese is melted about 8-10 minutes. Garnish with fresh herbs and cut into wedges.
*Quickly cook one large American sweet potato by pricking potato all over with a fork and microwave on high 5-8 minutes until tender. Let cool, cut in half, and scoop out the flesh with a spoon. Mash with the back of a spoon or a fork. Refrigerate or freeze any leftovers.
Variation: For a thinner/crispy crust, use three pitas or naan bread.