A tree fell on our house this week. (If you follow us on Instagram, you may have seen a dramatic pic Alex captured of our situation.) Thankfully we’re all okay and the house is still standing, though a new roof is in our future. Our house looks a little dilapidated with its crushed roof, and the gaping split of the tree is still dominating the backyard, which is covered in sawdust and scraggly branches. Life is messy.
It’s not a novel thought, but behind every styled sweet potato brie pizza or perfectly light bright kitchen photo or giggling adorable chubby baby face is a real life being lived: messy, draining and confusing at times. This house drama wasn’t so bad, but combined with some heart-wrenching stuff we’ve been dealing with related to adoption, it makes us feel heavy. It’s one of those seasons where we’re focusing on putting one foot in front of the other. By the same token, we have so much to be thankful for…like insurance (ha!). Our health. Amazing friends and family. The most supportive readers (thank you!). Steady careers. A creative outlet that is endlessly fulfilling.
Gratitude is the enemy of hopelessness. (Also, so is binge watching 11/22/63.)
And in between it all, we make food….lots of it. Like this sweet potato brie pizza, which might be one of our favorite pizzas yet. The sweetness of the roasted potatoes combined with the creamy brie and peppery fresh arugula is an ultimate taste treat. We’d never tried brie on pizza before, but it’s now officially in our rotation. This recipe is yet another reason to feed our obsession with sweet potatoes…as if we needed one :/ A few of our other favorite sweet potato recipes are below.
Sending warm thoughts to all of you whatever your life season, be it filled with joy…or a little messy. We’d love to hear from you in the comments: what are you grateful for? (And it can be sweet potatoes. That’s on our list.)
A few of our favorite sweet potato recipes:
- Mexican Loaded Sweet Potato Fries
- Roasted Two-Potato Salad with Honey Mustard Vinaigrette
- Lentil and Goat Cheese Stuffed Sweet Potatoes
- Loaded Sweet Potato Skins with Pinto Beans
- Roasted Nourish Bowl
- Loaded Sweet Potato Rounds (a reader favorite!)
- Sweet Potato and Black Bean Enchiladas (another reader favorite!)
- 1 pizza dough ( stand mixer or food processor methods)
- 1 small sweet potato (8 ounces)
- 1 large garlic clove
- 1 shallot
- 4 ounces Brie cheese
- 1 cup baby arugula, packed
- Olive oil
- Kosher salt
- Prepare the dough using either the stand mixer or food processor methods (you also can knead by hand; follow this videoinstruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.
- Place a pizza stone in the oven and preheat to 450°F.
- Slice the sweet potato into ⅛-inch thick rounds. In a small bowl, mix the slices with 1 teaspoon olive oil and ¼ teaspoon kosher salt. Line a baking sheet with parchment paper, then add the slices and roast until tender when pricked with a fork, about 9 to 10 minutes.
- Turn up the oven to 500°F. Meanwhile, mince the garlic and thinly slice the shallot.
- When the oven is ready, stretch the dough into a circle (see this videofor instructions). Place the dough on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
- Brush the dough lightly with olive oil. Spread garlic evenly over the pizza, then add sweet potato rounds, torn pieces of Brie cheese and sliced shallots. Sprinkle with kosher salt. Bake for 7 minutes until the cheese is melted.
- Transfer the pizza to the oven on the pizza peel, and bake until the cheese is melted, about 7 minutes. While the pizza bakes, mix the arugula with a drizzle of olive oil and a pinch of kosher salt. When the pizza is baked, top with arugula and cool for 1 to 2 minutes, then cut into slices and serve.
This post is sponsored by North Carolina Sweet Potatoes; all opinions expressed are our own. As you know, there’s not much we love more than the humble sweet potato. Thank you for supporting the partners that keep A Couple Cooks in action!
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