Well, we are on day 3 of our trip! Why do these trips always seem to go by so fast!? I can’t believe it’s already Monday! I know we still have a good 6-7 days left, but still, it already seems to be flying by! Yesterday, we went on a hike through the San Juan mountains, which is a range located in southwestern Colorado (still part of the Rockies). Some of the most spectacular views can be seen in this area, and while much of Colorado is for the most part dry, southwestern Colorado gets some of the monsoonal rains you see in New Mexico and Arizona. Everything is just a little bit greener, the wildflowers are in full bloom, and each and every way you turn, there is something new to see!
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Here are some photos from yesterday!
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We only went up and above the Blue Lake. There were two more lakes when you climbed up along the cascades, and we turned around there. We thought about summiting Mount Sneffels, which was just a couple more miles up, but the rains were coming, there were some snow fields to traverse, and the last thing we wanted was to be stuck in a storm at the top of a 14,157 foot mountain!
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So, the real reason we are all here, is to talk about some food and beer, right? This extra cheesy sweet potato and cheese flatbread has been a favorite of mine this summer. I’m kind of obsessed with it. I have baked it and grilled it, and each time I make it, it’s better than the last time.
This flatbread is a cheese lover’s dream. It is loaded with goat cheese, ricotta, monterey jack and mozzarella. It is brushed with a garlic butter and topped with sweet potatoes. What more could you not love!?
It is also a perfect dinner option for meatless Monday! How great is that?
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I like to top these flatbread with just about anything. Whatever is looking best at the market, is what I throw on top.
Other great veggies to add in to the mix would be:
summer squash
zucchini
broccoli
asparagus
blue potatoes
pumpkin
The sky is the limit!
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Pair these flatbreads with a good amber / red ale, and you are good to go!
Brewed By: an American Amber Ale like Speakeasy
Style: American Amber Ale
Alcohol Content: 6.1%
IBU: 50
Description: I love this beer with cheese, which is why I decided to pair with it. A GABF winner in 2013, this beer is one of the best of the best when it comes to amber / red ales. It has some deep citrus and spice notes, but is smooth with just enough hops to please. This flatbread is loaded with cheeses: crumbled goat cheese, whole milk ricotta, monterey jack and mozzarella. While I would usually pair this beer with an aged cheddar of sorts, I couldn’t pass up the opportunity to pair it with this cheesy flatbread. If you are a love of amber ales and haven’t tried this beer, do it! You will not be disappointed!
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Enjoy your week!
Sweet Potato and Cheese Flatbread
Servings:
8Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 cloves of garlic minced (divided)
- 1/4 cup unsalted butter
- 2 large sweet potatoes washed and diced
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- salt
- pepper
- 6-8 pieces flatbread pizza dough, naan or pita bread
- 2 cups monterey jack cheese
- 2 cups mozzarella cheese
- 1 cup ricotta cheese
- 6 ounces goat cheese
- 2 cups fresh greens chopped
Instructions
- 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!
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4 Responses
The San Juans look amazing! I just want to lay down and take a nap in that field of flowers and when I wake up eat this delicious flatbread. I love the sweet potato, garlic, and all those different yummy cheeses! Hope you guys are having a great time!
You would absolutely love it, Danae! The flatbread was sooo good. You have got to make it!