Mini Sweet Potato Pizzas Recipe

Sweet potatoes: The base of the mini pizzas, providing a sweet and nutritious alternative to traditional pizza dough.

Pizza sauce: Adds the classic tomato flavor that is essential for any pizza.

Mozzarella cheese: Melts beautifully to create a gooey, cheesy topping.

Pepperoni: Adds a savory and slightly spicy flavor to each mini pizza.

Oregano: A dried herb that enhances the pizza flavor with its earthy and slightly bitter taste.

Basil: Another dried herb that adds a sweet and slightly peppery flavor, complementing the oregano.

When slicing the sweet potatoes into rounds, aim for a consistent thickness of about ¼ inch. This ensures even cooking and prevents some rounds from becoming too soft while others remain undercooked. Additionally, if you prefer a crispier base, you can lightly brush the sweet potato rounds with olive oil before the initial bake.

• sweet potatoes - Substitute with butternut squash rounds: Butternut squash has a similar texture and sweetness when roasted, making it a good alternative for the base of the mini pizzas.

• pizza sauce - Substitute with marinara sauce: Marinara sauce has a similar flavor profile and consistency, making it a suitable replacement for pizza sauce.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a mild flavor that complements the other ingredients, similar to mozzarella.

• sliced pepperoni - Substitute with sliced turkey pepperoni: Turkey pepperoni is a leaner option that still provides the same spicy and savory flavor as traditional pepperoni.

• dried oregano - Substitute with dried thyme: Dried thyme offers a slightly different but complementary herbal note that works well with the other ingredients.

• dried basil - Substitute with dried parsley: Dried parsley provides a fresh, mild flavor that can enhance the overall taste of the mini pizzas without overpowering them.

• Allow the mini sweet potato pizzas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled mini pizzas in an airtight container, layering them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes or until warmed through.
• For longer storage, freeze the mini sweet potato pizzas by arranging them in a single layer on a baking sheet and placing them in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the mini pizzas to a freezer-safe bag or container, separating layers with parchment paper. Label with the date and store for up to 2 months.
• To reheat from frozen, preheat your oven to 375°F (190°C) and bake the mini sweet potato pizzas on a parchment-lined baking sheet for 10-15 minutes, or until the cheese is melted and bubbly.
• For a quicker option, reheat in the microwave on a microwave-safe plate. Heat on high for 1-2 minutes, checking every 30 seconds to avoid overcooking.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover mini sweet potato pizzas on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until the cheese is melted and bubbly again, and the sweet potatoes are heated through. This method ensures the crust remains slightly crispy.

• Microwave Method: Place the mini sweet potato pizzas on a microwave-safe plate. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking. This method is quick but may result in a softer texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Arrange the mini sweet potato pizzas on the toaster oven tray. Heat for about 8-10 minutes, or until the cheese is melted and the sweet potatoes are warmed through. This method is great for maintaining a crispy texture without using a full-sized oven.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the mini sweet potato pizzas in the skillet and cover with a lid. Cook for about 5-7 minutes, or until the cheese is melted and the sweet potatoes are heated through. This method can give a nice, crispy bottom to the sweet potato rounds.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the mini sweet potato pizzas in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the cheese is melted and the sweet potatoes are hot. This method is quick and helps retain a crispy texture.

• Oven: Used to bake the sweet potato rounds and melt the cheese on the mini pizzas.

• Baking sheet: Provides a flat surface to arrange and bake the sweet potato rounds.

• Parchment paper: Prevents the sweet potato rounds from sticking to the baking sheet and makes for easy cleanup.

• Knife: Used to slice the sweet potatoes into rounds.

• Cutting board: Provides a safe surface for slicing the sweet potatoes.

• Spoon: Used to spread the pizza sauce on each sweet potato round.

• Measuring cups: Ensures accurate measurement of the pizza sauce, shredded mozzarella cheese, and sliced pepperoni.

• Oven mitts: Protects your hands when removing the hot baking sheet from the oven.

• Cooling rack: Allows the mini pizzas to cool slightly before serving.

Pre-bake sweet potatoes: Slice and bake sweet potatoes in advance. Store them in the fridge, so they are ready to use when you need them.

Use pre-made sauce: Opt for a store-bought pizza sauce to save time on preparation.

Shredded cheese: Buy pre-shredded mozzarella cheese to skip the grating step.

Pepperoni slices: Purchase pre-sliced pepperoni to avoid extra prep work.

Batch cooking: Make a large batch and freeze the extras. Reheat in the oven for a quick meal.