Re-invent a fall treat: Pizza filled sweet potato recipe
| 2 min read
Sweet Potatoes are not just a one-trick pony. Many people think of one thing when asked about sweet potatoes: baked casserole on Thanksgiving with roasted marshmallow topping. That might spark conversation about marshmallow topping vs. candied pecans but the sweet potato is so much more than a holiday side dish. In fact, sweet potatoes are one of the oldest vegetables known to man with evidence showing they were consumed 10,000 years ago – well before Thanksgiving was ever celebrated!
Sweet potatoes are a wonderful source of Vitamins A, C and B6 as well as Potassium and Manganese (for strong bones and maintaining blood sugars). Sweet Potatoes are also a great source of Fiber with additional fiber benefits if you eat the skin. They also have a high “fullness” factor so you won’t be hungry right away eating sweet potatoes.
Try our Pizza Filled Sweet Potato recipe to start re-thinking the world’s oldest vegetable: sweet potato. Don’t like green peppers? No worry – adapt this recipe to include your favorite pizza toppings. Anything goes but remember, the bulk of your topping should be veggies, keep the meat and cheese to a minimum. The creaminess of the potato provides a lending hand in adding a rich flavor so you can get by with less meat and cheese.
Pizza Filled Sweet Potatoes
- 3 sweet potatoes, roasted (350 degrees, 35 minutes, until slightly softened)
- 1 large onion, chopped
- 1 green pepper, diced
- 1 Tablespoon olive oil
- ½ pound Italian Sausage (about 2 links with casing removed)
- 1 large portabella mushroom, diced
- 1 Tablespoon salt-free pizza seasoning
- 3/4 cup pineapple chunks
- 1 1/5 cups shredded Mozzarella cheese
While potatoes are roasting, saute onions, pepper and mushrooms in olive oil. When starting to soften, add the sausage breaking up into small pieces. Cook on medium heat until the sausage is no longer pink. Add pizza seasoning and tomato sauce. Set aside until potatoes are done. This can be done in advance on the weekend for a quick mid-week meal.
Split roasted potatoes in half and place on baking sheet. Slightly mash each half with a fork, top with pizza mixture pressing down a bit on topping to keep it in place. Top with pineapple and cheese then bake at 350 until cheese is melted and lightly browned.
Nutritional Information (Makes 6 servings)
292 calories; 14g fat; 26mg cholesterol; 484mg sodium; 29g carbs; 6g fiber; 12g sugars; 13g protein