Spiralized Sweet Potato Pizza Bake with Turkey Bacon
Try this Spiralized Sweet Potato Pizza Bake with Turkey Bacon recipe, or contribute your own.
Try this Spiralized Sweet Potato Pizza Bake with Turkey Bacon recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- for the sweet potatoes:
- 2 medium sweet potatoes peeled, blade c
- for the casserole:
- 1.5 cups marinara sauce (i like rao’s)
- 1.25 cups shredded mozzarella cheese
- 12 slices
- 2 tablespoons chopped basil to garnish
- 1 tablespoon grated parmesan cheese to garnish
- Carbohydrate 149.832297084099 g
- Cholesterol 22.8208333523386 mg
- Fat 11.7507947964134 g
- Fiber 42.6939993052355 g
- Protein 25.8339729239506 g
- Saturated Fat 4.43758964884391 g
- Serving Size 1 1 Serving (1554g)
- Sodium 309.472289248665 mg
- Sugar 107.138297778864 g
- Trans Fat 2.69327997941336 g
- Calories 585 calories
Step-by-step
- Preheat the oven to 425 degrees and grease a 10†cast-iron skillet or square casserole dish.
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder. Let cook for about 5 minutes or until noodles begin to soften.
- Transfer the cooked noodles to the casserole dish and pour over the tomato sauce. Sprinkle the dried oregano over the tomato sauce evenly and then layer over with the mozzarella cheese. Place the pepperoni slices on top in rows.
- Bake in the oven for 20-25 minutes or until cheese melts through and is slightly golden brown.
- Remove from the oven, garnish with basil and parmesan cheese.
Can raw sweet potato strands hold up under a heavy layer of melted cheese without turning to mush? Water content dictates the entire outcome of this casserole. Fresh sweet potatoes contain high levels of moisture. Sautéing the noodles in a large skillet over medium-high heat for five minutes drives off excess surface liquid before the bake begins. Skipping this step leaves pools of starchy water at the bottom of the pan, diluting the marinara sauce and preventing proper adhesion. Pre-cooking also jump-starts the tenderization process, ensuring the dense root vegetable cooks evenly alongside the melting cheese.
Managing Fresh Versus Preserved Components
Jarred marinara brings concentrated acidity and cooked-down tomato solids that fresh produce simply cannot replicate on a weeknight schedule. Combining raw root vegetables with processed sauce requires precise thermal management. Preheat the oven to 425 degrees Fahrenheit to guarantee the cast-iron skillet or square casserole dish radiates enough heat from the base. This high temperature crisps the edges of the noodles while simultaneously browning the mozzarella topping. Monitor the bake closely between twenty and twenty-five minutes. Pull the pan when the cheese develops golden spots and small pockets of bubbling oil appear near the rim.Second-Day Reheating Dynamics
Leftovers demand specific handling because starch retrogradation firms the sweet potato strands considerably in the refrigerator. Store portions in an airtight glass container for up to three days. Microwaving creates uneven hot spots that melt the cheese before warming the center. Reheat individual slices in a toaster oven at 350 degrees Fahrenheit for ten minutes. This restores the crispness of the edges and returns the melted dairy to a cohesive, fluid state.
