Sweet potatoes have a special place in the heart of both the taste tester and myself. In the first 26 years I spent on earth, I cannot think of a single time, outside of Thanksgiving, that I ate a sweet potato. Then, seemingly all of the sudden, around 2012, sweet potatoes started having a “moment.” Sweet potato fries started popping up on menus and it seemed that their popularity soared. Or maybe that was only in my head. Maybe the sweet potatoes were there all along and I just hadn’t bothered to notice.
Anyway, the soaring popularity (or the soaring of my observance of the popularity, either way) of sweet potatoes coincided with the beginning of my relationship with the man who would come to be known as the Taste Tester. Somewhere around six months into our relationship, I made a sweet potato breakfast hash that became the centerpiece of our meals together. Something about its deliciousness combined with its ease of preparation and the fact that the ingredients were always-on-hand staples made it the recipe that has been cemented firmly in our dinner rotation. At its highest points (when I was working at a summer internship and commuting for the first time and we spent the entire summer eating off paper plates in a dumpy apartment), I made it 3-4x per week. Even at its lowest points (our last days of law school, neither of us working, nothing to study for, when we had more free time than we likely every will again), I still made it at least 3x a month. It’s a crime the recipe is not on this blog anywhere and I promise to remedy this soon (especially since the Taste Tester proclaimed my last hash as “the best one yet!”).
When I saw this recipe for sweet potato pizza crust, I knew instantly what I would do with it. I dug out an old issue of Cook’s Illustrated and revived its recipe for breakfast pizza, which I never quite mastered. What emerged was this sweet potato breakfast pizza recipe and I was most certainly not disappointed. Great for dinner, breakfast, or especially for brunch (shout out to all the savory brunch lovers!), this recipe is one you will repeat again and again.
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Ingredients
- For the Crust:
- 1 medium sweet potato (what size is medium? mine weighed 10.7 oz.)
- 1 cup rolled oats
- 1 egg
- Toppings:
- 4 ounces cottage cheese
- 1 T olive oil
- 1/4 t. oregano
- 2.5 oz. Gruyere
- 1 oz. Parmesan
- Bacon, Sausage, or other breakfast meat, to taste
- Eggs, to taste
Instructions
- First, assemble the crust. Preheat oven to 400.
- Combine sweet potato and oats in a food processor and pulse until completely ground. Add egg and pulse to combine into a loose dough.
- Place a piece of parchment or a silpat over a cookie sheet and spray with olive oil. Dump the dough out onto the prepared sheet and form into a crust shape. You can make 1 large or 2 smaller crusts.
- Bake the crust for 25-30 minutes.
- Meanwhile, mix the cottage cheese, olive oil, and oregano in a small bowl. Cook meat and combine Gruyere with Parmesan.
- Remove from oven and cool until you can comfortably handle it. Flip the crust over, so the parchment is facing up and the crust is directly on the cookie sheet. Slowly peel away the parchment. Return to oven for 5 minutes.
- Remove crust and turn on broiler. Spread the cottage cheese mixture on the crust, then top with cheese and meat. Broil until cheese is melted. Remove from oven.
- Top with fried eggs and serve.