Of course it would happen that I have to report back to work just as I found my groove and some semblance of a system with two kids. I returned to my working mom routine this week, reporting back for duty after 14 wonderful weeks at home with my family.

  And though I will painfully miss my little ones, I’m not at all worried about how I’m going to insert work back into the mix. I’ve learned how to better manage time, tasks and people (well, children) in the past three months more than over the span of my entire career.

  If a co-worker takes out their frustrations on me, that’s totally fine – I’ve dealt with far worse; hell hath no fury like a toddler who has heard “no” too many times. If I start to doze off in a meeting, I’ll chug a cup of coffee and remember how I came out on top the many times the kids skipped their naps. And if a project pops up with a tight deadline, I will think back to the meals I managed to successfully pull together from whatever was left in the kitchen.

  This sweet potato flatbread was a last-minute concoction before heading to a family party. The no-yeast dough is perfect because you can top it with just about anything and it will resemble a thin-crust pizza.

Sweet Potato Flatbread

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt, plus more for topping

½ cup water

2 tablespoons olive oil, plus more to drizzle on dough

2 tablespoons unsalted butter

2 tablespoons honey

1 small sweet potato, peeled and sliced 1/8” thick

2 ½ teaspoons chopped rosemary

Preheat oven to 425 degrees. In a food processor, pulse together flour, baking powder, and 1/2 teaspoon of salt. With the food processor on, pour in water and oil and run until the ingredients form a dough. Place dough on a lightly dusted surface and let rest for about 10 minutes. In the meantime, in a small bowl, melt butter and honey together in the microwave. Stir until combined and set aside. Roll pizza dough into a round or oval shape, approximately 1/8” thick. Place on a pizza stone or baking sheet and lightly drizzle with olive oil. Top with sweet potato slices, sprinkle with rosemary, and drizzle with honey butter. Bake for about 8 minutes, then turn pan. Bake for another 4 minutes, or until golden brown. Remove from oven, sprinkle with salt, cut, and serve. •