Sweet Potato Pizza

Sweet Potato Pizza

One of my favorite kinds of pizza is my Sweet Potato Pizza. It’s not your stereotypical pizza, as most Americans envision. It doesn’t use any marinara sauce, doesn’t have any of the standard toppings, yet is delightfully flavorful and unique in its own right. The sweetness of the cheese paired with the savory richness of the caramelized onion and oven-roasted sweet potatoes makes for an absolutely delicious end product that’s sure to please!


  • 1 Pizza Americana dough
  • 1/2 small sweet potato, diced or sliced
  • 1/4 – 1/2 small vidalia onion, chopped
  • 1/8 c. baby spinach, julienned
  • 2 tbsp. olive oil, divided
  • 2 tsp. salt, divided
  • 4 oz. cream cheese
  • 1/2 – 1 tbsp. low-fat milk
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. thyme


  1. Toss the sweet potato with 1 tbsp. olive oil and season with 1 tsp. salt. Roast in a 350° F oven for 25-40 minutes, or until tender and beginning to lightly brown and caramelize. Remove from oven and set aside.
  2. While the sweet potato is roasting, sauté the onion over low-medium heat with the other 1 tbsp. olive oil and 1 tsp. salt. Cook until tender and aromatic, and lightly browned and caramelized, about 5-7 minutes.
  3. In a small bowl, combine the cream cheese with the milk, basil, oregano, and thyme. Stir well to incorporate the herbs well. If desired, you can add more cream cheese to thicken, or add a small amount more milk to thin out the cheese more. I prefer a thinner cheese, as it proves to be easier to spread as the “sauce” for the pizza.
  4. Prepare the dough, pizza stone, and oven as specified in steps 1-4 of the Pizza Americana recipe’s “Making the Pizza” directions.
  5. With the crust of the dough brushed with olive oil, transfer the dough to your pizza stone in the oven and bake for 1-2 minutes, or until the dough just begins to firm up. Remove from the stone with your peel.
  6. Spread the cheese over the dough as your “sauce”. The warm, just-set dough will help soften the cheese and make it easier to spread.
  7. Add the sweet potatoes and onions on top of the cheese.
  8. Transfer the pizza back to the pizza stone in the oven, and bake for 2-3 minutes.
  9. With the pizza still in the oven on the stone, add the julienned spinach on top of the pizza and bake for an additional 3-4 minutes, or until the crust is golden, crisp, and done to your liking.
  10. Remove the pizza from the stone with your peel and let rest for a minute or two before slicing and serving.


The biggest thing to note about this recipe is to be patient with spreading the cheese, making sure you bake the dough for a minute or two before adding it on, as this helps soften the cheese and helps the dough keep its integrity without stretching or tearing. Other than that, it’s pretty straightforward. You can opt to add other spices to your sweet potato while roasting in the oven, such as brown sugar, cinnamon, nutmeg, etc. — whatever suits your taste. Any way you roast and bake it, this pizza recipe is a delightful pairing of sweet and savory, and is sure to be a definite crowd pleaser!

Bon Appétit!


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