WTF Do I Do With
Bako Sweet® Sweet Potatoes ?!


‐ Sweet Potato S’mores Pizza ‐

2 Bako Sweet® Sweet Potatoes

850 g homemade or store-bought pizza dough, divided into 4 equal dough balls

½ cup chocolate ganache

Meringue topping or large marshmallows

¼ cup pistachios, chopped

Olive oil, for brushing crust

Flaky salt, for garnish

 

Chocolate Ganache

4 oz chocolate, chopped

8 oz heavy cream

 

Meringue Topping

2 large egg whites

¼ tsp cream of tartar

½ cup granulated sugar

1 tsp vanilla extract

Small pinch fine sea salt

 

Prep Time: 15 mins

Cook Time: 20 mins

Servings: 6 per dough ball


Chocolate Ganache

1 Place chopped chocolate in a medium heat-proof bowl. In a small pot, heat heavy cream over medium-low heat, stirring occasionally until it hits a low simmer.

2 Pour warm heavy cream over chopped chocolate and let it sit for 5 minutes. Whisk heavy cream and chocolate together until emulsified. Let ganache cool. It will thicken as it cools.

Meringue Topping

3 In a medium saucepan add about 2" of water. Bring water to a simmer (do not boil) over medium-low heat. In a medium heat-proof bowl add all meringue ingredients and whisk well. Place bowl over saucepan to make a double boiler (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture reaches 160° F.

4 Remove bowl from heat and pour meringue mixture into the bowl of a stand mixer. Using the whisk attachment, whip the mixture on medium-high speed until medium peaks are formed. Transfer mixture to a piping bag fitted with a closed star tip.

Assemble Pizzas

5 Preheat oven to 500° F with a pizza stone on lower rack (or preheat grill with pizza stone on grates to 500° F.)

6 Take one dough ball and stretch to 8" in diameter. Place on sheet of parchment paper. Brush edges of crust with olive oil and sprinkle with flaky salt.

7 Add ⅛ cup (2 tbsp) chocolate ganache and spread around. Thinly slice the sweet potatoes with a mandoline. Lightly brush sweet potato slices with olive oil and layer them onto ganache, leaving some of the ganache peeking through.

8 Bake on pizza stone for around 8 minutes or until crust is golden and ganache is bubbly. Let cool for a few minutes before piping on meringue topping. Toast meringue with a kitchen torch. Sprinkle with flaky salt and chopped pistachios. Enjoy!


To learn more about Bako Sweet®, visit www.bakosweet.com/recipes