Sweet Potato and Cheese Flatbread

In a small saucepan over medium heat, melt the butter with half of the minced garlic cloves. Once melted, set aside.

Preheat your oven to 425 F and line a baking sheet with parchment paper, foil or a silicone baking mat. Add the sweet potatoes and remaining half of the minced garlic cloves 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 oven and set aside. Keep your oven set to 425 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 to complete this task, 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 over the top. Do the same with the goat cheese.

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!