The only time I would want sweet potato in my pizza. 2 medium sweet potatoes, scrubbed clean 2 tablespoons butter (or coconut oil), melted 1 cup / 8.8 oz / 250 gr marinara sauce ½ teaspoon dried oregano (or Italian seasoning) 1 teaspoon fine grain sea salt ⅛ teaspoon ground black pepper ½ cup / 4 oz / 113 gr shredded mozzarella cheese Pepperoni Directions: Preheat oven to 400°F (200°C) and place a rack in the middle. Line a baking sheet with foil, set aside. Pierce the sweet potatoes several times with the tines of a fork. Place the sweet potatoes on the lined baking sheet and bake until tender about 45 to 50 minutes. When the sweet potatoes are cool enough to handle, cut them in half lengthwise. With a spoon scrape the sweet potato “flesh” out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own (about ¼ inch). Transfer sweet potato flesh to a bowl, and mash it with the marinara sauce, oregano, salt and pepper. Set aside. Brush sweet potato skins with melted butter and sprinkle with salt and pepper. Return to the baking sheet, skin up, and bake for further 5 minutes, to get a crispier skin. Take the potato skins out of the oven and fill each potato skin with sweet potato mixture, top with shredded mozzarella and your favorite toppings. Place them back in the oven for 4 minutes or until cheese is melted and filling is heated through. Serve immediately!