Sweet Potato Mini Pizzas | The Ultimate Sweet Potato Recipe for your Kids
Look no further.
Because you’ve just tracked down your new favourite sweet potato recipe. The one your kids won’t get enough of!
Whether you’re looking for the ultimate healthy snack or a veggie-loaded dinner option, these Sweet Potato Mini Pizzas will know your socks off.
Ditch gluten and introduce a veggie pizza base into your family that adds flavour, texture and nutrients where you least expect it.
In this recipe, we’ve gone with a trusted combo of kids’ favourites as the toppings, but you can easily mix things up and make your very own adult versions. Onions, spinach or prosciutto? Go for it!
These quick and easy min pizzas only take 20 minutes from start to finish and will almost certainly become a staple in your family recipe repertoire.
Want to make things even easier?
Use our silicone Placies to keep your kitchen mess-free when putting together your pizza creations. Your sanity will save your past self for that clever call when you add it to your next dishwasher cycle and are done with the mess. All without having to lift a finger.
- ½ large sweet potato, peeled and cut into 10 mm rounds
- 1 tsp olive oil
- 100 g (1 cup) red/green capsicum, cut into small pieces equates to one half of a medium capsicum
- 50 g (½ cup) corn
- 60 g (½ cup) pineapple, cut into small pieces equates to two finely cut slices of a fresh pineapple
- 1 tbsp green pesto
- 70 g (⅔ cup) cheddar cheese, grated
Preheat oven to 180 C.
Lightly brush both sides of sweet potato rounds with olive oil and place onto a parchment paper-lined baking tray.
Bake for 5 - 10 minutes.
Meanwhile combine capsicum, corn and pineapple in a large bowl. Add pesto and stir until thoroughly combined.
Remove the baking tray and top the rounds with veggies. Place the tray back into the oven for about 10 minutes until toppings have cooked through.
Sprinkle with cheese and place back into oven until the cheese has melted.