In a small saucepan, melt the butter with 3 cloves of the garlic. Once melted, set aside.
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper, foil or a silicone baking mat. Add the sweet potatoes and remaining 3 cloves of garlic to the prepared pan. Drizzle on the olive oil and sprinkle with salt, pepper and chili powder. Toss to combine. Roast the potatoes for 20-25 minutes or until they are tender. Remove from over and set aside.
Keep your oven set to 425 degrees F.
On another baking sheet, lined with parchment paper, foil or a silicone baking mat, lay out your pieces of naan or pita bread. You may need two baking sheets, or you may need to cook these in batches.
Brush the bread with the melted garlic butter and sprinkle on the mozzarella and monterey jack cheese. Disperse the sweet potato pieces evenly on top and then drop dollops of ricotta. Do the same with the goat cheese. Break into pieces and place them evenly on top of the sweet potatoes.
Bake the flatbreads for 10-12 minute or until the edges begin to brown slightly and the cheese has melted.
Remove from oven and top with fresh greens. Serve immediately and enjoy!