Our farm box has been sending us copious sweet potatoes recently, including this obscenely large specimen, so I’ve been desperate to cook and eat them. Luckily, Claire Saffitz has a recipe for pillowy soft flatbreads in her Dessert Person cookbook that uses mashed sweet potato. So we had a few friends over for dinner and made an all-sweet-potato meal (dinner salad with radicchio and sweet potato, sweet potato scones from the fantastic Tanya Holland’s Brown Sugar Kitchen cookbook, and these flatbreads). In point of fact, I didn’t even make these flatbreads - Andy did! But given that California is a community property state, I think I’ll include them here anyway.
