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Thursday, November 14 2013
Recipe from 
Servings: 8
Prep Time: 15 mins
Total Time: 40 mins
  • 3    cups   peeled and diced North Carolina sweet potatoes
  • 1      (12-inch) purchased pizza crust
  • 12    ounces   mascarpone cheese or cream cheese, softened
  • 1/2   cup   all-purpose flour
  • 1/2   cup   firmly packed brown sugar
  • 1/2   teaspoon   salt, optional
  • 1/2   teaspoon   finely snipped fresh rosemary
  • 1/3   cup   cold butter, cut into pieces
  • 1    cup   chopped pecans
  •     Garnish: additional rosemary
Preheat oven to 450 degrees F. (Heating the oven to 450 degrees F, then reducing the temperature when pizza is placed in oven will help to crisp the crust.)
In a nonstick skillet, cook sweet potatoes until fork tender. Let cool.
Place pizza crust on a baking sheet. Spread cream cheese over crust. Scatter sweet potatoes evenly over cheese.
To make topping, combine flour, brown sugar, salt, and rosemary in a medium bowl, whisking together. Using a pastry blender, cut in butter until crumbs form. Add pecans, mixing well. Sprinkle topping evenly over sweet potatoes.
Reduce oven to 425 degrees F. Bake pizza for 10 minutes, or until hot and bubbly. Cool slightly before serving. Garnish with additional rosemary, if desired.
Posted by: Send a Meal AT 10:44 am   |  Permalink   |  0 Comments  |  Email

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