Jayne and I have fun finding various ways to use our most beloved root: the sweet potato. When I discovered the concept of using sweet potato as a pizza crust, to say that I was intrigued is an understatement. Jayne came over and we partook in some experiments, which resulted in this spectacular meal, one that shall surely be a repeat on our tables. (The photo is before it was baked, and we didn't think of taking a photo after the fact, but what's important is that it tasted good and you can have the recipe.)
Mushroom-Feta Sweet Potato "Pizza
Crust:
4 small-medium organic sweet potatoes
1 egg
1/3 cup almond meal/flour
3 cloves garlic
Oregano
Salt + Pepper
Toppings:
1 onion
Handful of steamed kale
Sliced mushrooms
1 Bell pepper
Feta cheese
Olive oil
Boil sweet potatoes in a pot till they're soft. Set aside in a bowl with a lid on them and let cool while prepping mushrooms, kale, onion, and bell pepper.
Preheat oven to 400˚ (cooking time will vary for each oven, so keep in mind that the key to this recipe is mindfulness).
Sauté onions and mushrooms in some oil. Steam the kale.
Meanwhile, take warm potatoes and peel off the skins (set aside for later and eat them with butter and salt as a lovely snack). Smush and smash the potatoes till smooth (use hands if wanted, it's really fun!), add in egg, almond meal, seasonings, and garlic and mix to combine.
On an oiled pan and using a spatula, spread the "crust" out to a 1/4-1/2 inch thickness. Put in oven and let it dry out a little bit. There's nothing really precise about this recipe, so again, follow your instincts, if it looks like it's drying out too much (this would probably take a while) then take remove it. However, it will most likely be wet when you take it out.
Now scatter the mushrooms, kale, and onions on the crust and top with cheese and pepper. Pop back in the oven till the peppers indicate readiness. Allow to cool for a bit before cutting into it. It's definitely not a "pick it up with your hands" kind of crust, and is more of a pie/casserole if anything. Mess around with it and be creative, that's the whole point of cooking anyway! Above all, have fun and learn to appreciate food that doesn't turn out how you expected it.
