1 small Stokes Purple® sweet potato, peeled and halved crosswise
1 small fennel, trimmed, reserving some fronds for garnish, halved lengthwise
1 large shallot, peeled and halved crosswise
1 tablespoon olive oil, plus more for drizzling
1 teaspoon salt
2 flatbreads*, prepared according to instructions and kept warm
3 ounces blue cheese, crumbled
1 tablespoon fennel fronds, chopped
Freshly cracked black pepper
Preheat oven to 475 degrees.
Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Using a mandolin or sharp knife, slice all vegetables thinly, keeping them separated. Place vegetable slices in single, even layer. Drizzle with olive oil and sprinkle with salt.
Roast 9-11 minutes until lightly browned. Remove from oven and let cool slightly.
To assemble, layer sweet potato slices, then fennel, then shallots on warm flatbreads. Sprinkle with crumbled blue cheese and chopped fennel fronds, and drizzle with olive oil. Cut into wedges, if preferred. Serve immediately.
*There are many variations of flatbread from refrigerated dough that needs to be baked, to ready-to-eat ones that just need a bit of toasting.