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Barbecue Ranch Sweet Potato Pizza
Serve these vegetarian barbecue ranch sweet potato pizzas up on your favorite crust, flatbread, french bread or gluten-free style straight up on a sweet potato!
Course
Main Course
Cuisine
American
Keyword
Sweet Potato Pizza
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
658
kcal
Author
Jenn Laughlin - Peas and Crayons
Ingredients
2
naan flatbreads
1
medium sweet potato
peeled
¼
cup
barbecue sauce
1/2-1
cup
freshly grated cheese
1/2-1
cup
baby arugula
2
TBSP
ranch dressing
(see blog post for recipe)
¼
cup
chopped red onion
Instructions
Pre-heat oven to 350 degrees F.
After peeling, slice your sweet potato using a sharpened chef's knife or mandolin.
Bring a small pot of water to boil and toss the SP slices in for approx 3-5 minutes.
Once tender, drain and set aside.
Slather each flatbread with BBQ sauce and sprinkle with a thin layer of cheese.
Follow it up with a later of sweet potato and another layer of cheese.
Bake at 350 F, straight on the rack, for 10-15 minutes or until the crust is crisp and the cheese hot and melty.
Top with arugula, red onion, and a hearty drizzle of ranch and dig in!
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories:
658
kcal
|
Carbohydrates:
90
g
|
Protein:
18
g
|
Fat:
24
g
|
Saturated Fat:
7
g
|
Cholesterol:
37
mg
|
Sodium:
1592
mg
|
Potassium:
371
mg
|
Fiber:
5
g
|
Sugar:
20
g
|
Vitamin A:
9610
IU
|
Vitamin C:
4
mg
|
Calcium:
259
mg
|
Iron:
1
mg