Individual Sweet Potato Breakfast Pizzas

When I found out about the 2012 North Carolina Sweet Potato “No More ‘Mallows” Blogger Recipe Contest, my mind went in a dozen different directions with ideas of what to make.

My initial instinct was to make something sweet, but I eventually decided to push the envelope by going the savory route.

I settled on a sweet potato version of my Individual Breakfast Pizzas, and decided that in order to fully pay homage to my very favorite food, I had to incorporate the orange vegetable into the recipe in not one, but two ways.

Pureed:

Roasted:

I baked and pureed one sweet potato to use as the pizza “sauce” and diced & roasted another spud with my favorite home fries spice blend: garlic powder, onion powder, paprika, cayenne pepper, salt, & pepper.

Rich & creamy gouda cheese, eggs, and chopped fresh chives completed the individual pizzas, which are perfect for breakfast, lunch, or dinner.

The pizzas are baked long enough so that the crust gets crisp and golden brown on the bottom but not long enough to fully cook the egg yolk; so you’re gifted with a crunchy crust topped with a velvety smooth sweet potato “sauce”, gooey melted cheese, pillowy sweet potato home fries, and an egg with a luscious golden runny yolk.

Whether or not this recipe ends up winning the contest, I’m thrilled with the way these sweet potato breakfast pizzas turned out!

Estimated Nutrition Per Serving

• Calories: 340
• Total Fat: 19g
  • Saturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 255mg
• Sodium: 450mg
• Total Carbohydrates: 21g
  • Dietary Fiber: 3g
  • Sugars: 5g
• Protein: 22g

Ingredients

• 2 large sweet potatoes (you’ll end up using 1 cup puree and 2 cups diced)
• 1 Tbsp olive oil + 1 tsp for drizzling
• 1/4 tsp garlic powder/granulated garlic
• 1/4 tsp onion powder/granulated onion
• 1/4 tsp paprika
• 2 pinches cayenne pepper
• 1 lb whole wheat pizza dough, at room temperature, divided into 4 equal portions (4 oz each)
• flour, for rolling out dough
• 1 cup freshly shredded gouda cheese
• 4 large eggs, preferably organic
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup diced chives

Instructions

Prepare the Sweet Potato Crust

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the grated sweet potato, egg, Parmesan cheese, almond flour, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.

Shape the Crusts

Divide the sweet potato mixture into two portions. Place each portion onto the prepared baking sheet and shape them into two round crusts, about 1/4-inch thick. You can make them as thin or thick as you like.

Bake the Crusts

Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the edges are golden brown and the crusts have firmed up.

Prepare the Toppings

While the crusts are baking, prepare your toppings. In a small bowl, beat the eggs and season them with salt and pepper. Dice the bell peppers and red onion and set them aside. If you’re using bacon or sausage, make sure it’s cooked and crumbled.

Assemble the Pizzas

Once the sweet potato crusts are ready, remove them from the oven. Sprinkle half of the shredded mozzarella cheese on each crust, leaving a small well in the center for the eggs.

Add the Eggs and Toppings

Carefully pour an egg into the well of each pizza crust. Then, sprinkle the diced bell peppers, red onion, and cooked bacon or sausage (if using) evenly over the top.

Bake Again

Return the pizzas to the oven and bake for an additional 10-12 minutes, or until the egg whites are set, but the yolks are still slightly runny.

Serve

Once out of the oven, garnish your Sweet Potato Breakfast Pizzas with fresh herbs like parsley or chives. Add more salt and pepper to taste if desired.

Enjoy

These individual breakfast pizzas are best enjoyed hot and fresh out of the oven. Dig in and savor the combination of sweet potato goodness, cheesy goodness, and savory toppings.