Pizza Stuffed Sweet Potatoes

These sweet potatoes are filled with a cheezy pizza stuffing. A perfect way to make pizza without the crust!

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Pizza is one of my favorite foods. I can eat it in any form, regular crust, cauliflower crust, loaded with cheese or only with a deliciously simple tomato sauce. You name it, I eat it! 

Sweet potatoes go into same category. I can eat it whenever, breakfast, lunch, dinner or midnight snack 😉

So this week I’m bringing those two together. In the shape of a decadent pizza stuffed sweet potatoes. Are you excited? I sure am!

These sweet potatoes are filled with a cheezy pizza stuffing

We’ve been working hard on our dance show, which will premiere in a month. If you are interested in how it looked the previous years, go see Tribal Bizzare site. As you would imagine, we’re spending a lot of time practicing, sewing costumes and making props for the show. It’s an exciting time! Stresfull, but fun at the same time. If you’ve got some interesting hobbies of your own, I’d love to hear about them in the comments 🙂 🙂 🙂

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Ok, back to the sweet potatoes! This recipe is a little quicker that the usuall stuffed sweet potatoes. I cut the potatoes in half before baking, which shortenes the baking time and it makes the top of the sweet potato flesh even sweeter. After it is baked I mash the flesh and add A LOT of stuffing, then press it in the potato, so I can add some more on the top. Haha! These here, look almost roud, I pressed so much stuffing in. But that’s ok, right? 

Sweet potatoes are basically quilt-free comfort food. All sweet and yummy, but with a low IG and loads of vitamins and minerals. 

I love the fact that we can eat the skins. When I was a child, my mum would allways peel the potatoes (note: sweet potatoes were nowhere to be found in Slovenia at that time). We’d only eat the spring potatoes with the skin still on, otherwise it was chopped off! Later I realized that the skins are actually the best part of a potatoes. ♥ It goes the same with sweet potatoes.

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

And now…drumrolllllllllllll…the recipe –>

These sweet potatoes are filled with a cheezy pizza stuffing
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PIZZA STUFFED SWEET POTATOES

Course Appetizer, Main Course, Side Dish
Keyword stuffed potatoes
Total Time 45 minutes
Servings 3 people

Ingredients

  • 1 kg sweet potatoes
  • 100 g champignons or any other mushroom that you like sliced thinly
  • 200 g mozzarella cheese 1 cm cubes
  • 100 g cherry tomatoes deseeded and cut into small pieces
  • 30 g olives sliced thinly
  • a handful of basil chopped

Instructions

  1. Preheat the oven to 200 °C.
  2. Wash and dry your sweet potatoes. Cut them in half and oil it on both sides with olive oil. Add a little salt and pepper.
  3. Place potato halves cut side down on a baking tray lined with baking paper.
  4. Bake sweet potatoes for 30 minutes, or until they are soft when poked with a fork.
  5. 10 minutes before the sweet potatoes are done fry the mushrooms in a pan with a little oil, until they get golden. This will take a couple of minutes.
  6. In a bowl, prepare the stuffing. Mix mushrooms, mozzarella cheese, cherry tomatoes, olives, and basil.
  7. When sweet potatoes are done, take them out of the oven and turn them around.
  8. With a fork, mash the flesh and add seasoning if necessary. Stuff them with cheese mixture and press it down firmly. Add any left mixture on top.
  9. Return to the oven for 5 – 10 minutes, until cheese has melted and got a light golden color.

Use Your Noodles - Pizza Stuffed Sweet Potatoes

Grapefruit-Lime Cocktail with Ginger and Rosemary

A cold grapefruit-lime cocktail with ginger and rosemary to take you to your favourite beach!

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Have you ever sat down in a nice cozy chair on a sandy beach somewhere far far away, having a waiter bringing you a cocktail whenever you ran out of the previous one. If your answer is YES – you’ve got my admiration and a bit of jealousy 😉 . I haven’t done that yet, but it is on my THINGS-TO-DO-BEFORE-I-DIE LIST. Until then, I’m making my own coctails, or if I’m feeling extra adventurous, I’ll go out and order a mojito!

This cocktail I’m showing you today is not a mojito, but it also contains white rum. Yum, right?

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary
Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Well, being a fan of sunny days and cold drinks, it’s kinda hard to watch out of my window. You guessed it right – it’s raining. Blah…

Luckily, I have a whole fridge of these delicious grapefruit-lime coctails in my fridge. 

Let me tell you, where the hidden trick is. It’s all in the ginger and rosemery syrup. It’s a syrup that you can prepare in advance and keep in the fridge for a week, so you’ll have it on hand, whenever you feel like having a drink. It’s a pretty simple syrup. You boil the water with ginger and rosemary let steep and add some honey. 

I’m not a fan of super sweet cocktails, unless that’s because of the actual sweetness of the fruit. I normally use honey or unrefined cane sugar, because I love how they make everything taste caramely.

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Why do I love this recipe so much? Because it is as delicious in a mocktail version as in the one shown in the recipe. Simply omit white rum or replace it with sparkling water and you got yourself an everyday treat!

Are you thirsty already? I sure am! 🙂

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary
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GRAPEFRUIT-LIME COCTAIL WITH GINGER AND ROSEMARY

Course Cocktail, Drinks
Keyword mocktail, pink grapefruit cocktail
Total Time 30 minutes
Servings 4

Ingredients

GINGER AND ROSEMARY SYRUP

  • a big chunk of ginger ~30g
  • 10 small rosemary stems ~10g
  • 4 TBSP honey

GRAPEFRUIT-LIME COCKTAIL

  • 2 cups freshly squeezed pink grapefruit juice
  • 1 cup lime juice
  • 1 cup ginger and rosemary syrup
  • 1/2 – 3/4 cup white rum
  • abundance of crushed ice

DECORATION

  • 4 stems of rosemary
  • a slice of pink grapefruit cut in quarters

Instructions

Ginger and rosemary syrup

  1. Cut ginger in thin slices and vigorously roll rosemary between your hands. Place them in a small saucepan and add 1 cup of water. Cover and bring to a boil, then remove from heat and leave to steep for 20 minutes.

  2. After 20 minutes add honey.

Grapefruit-Lime Cocktail

  1. Pour grapefruit and lime juices in 4 glasses. Add ice, almost to the top of the glass. Pour over the ginger and rosemary syrup, and white rum.

  2. Decorate with stems of rosemary and slices of grapefruit.

Notes

The recipe for the syrup is for 4 glasses. If you are making a batch, you can multiply it.
Mocktail version: Omit the white rum or replace it with sparkling water.

Use Your Noodles - Grapefruit-Lime Coctail with Ginger and Rosemary

Sardine Pâté + Wild Garlic Sandwiches

An excelent way to use leftover fish or you can make it from scratch – beautiful sardine pâté. It takes literally no time and it tastes very fancy!

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Hi, there! It’s been a while and it felt even longer. I’ve been a busy busy bee. Among other daily work I’ve had the privilage to spend some time in my favorite place of ’em all – the forest.

Mmmm, the fresh smell of moss and spring flowers, and the birds singing in the trees. I could be there all day! Luckily the weather has been nice and warm so we went hiking to a nearby mountain. We love going there this time of the year, because the slopes are completely covered of wild garlic. We get all crazy and eat tons of wild garlic right there, freshly picked.

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Today I’m sharing with you a recipe, that you are gonna love, because it will show you a wonderful way to use leftover fish.

I hate throwing food away, I’m sad when – very rarely – my food goes bad. This is the recipe I created for when I’m left with cold fish from lunch. Cold fish to me is … meh. Not very appetizing. I mix it up with spices and tomatoes and virgin olive oil and it turns into posh food 🙂 How about that!

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

For this recipe you can go two ways. Use leftovers or cook fresh fish. Both of those ways are super quick. 

I’ve even prepared a little idea for how to use sardine pâté. Sardines go really well with eggs and like all fish – with garlic. Since it is spring and I’ve been telling you about my wild garlic obsessions, I’m adding that too 🙂

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Enjoy these sunny days, folks!

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches
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SARDINE PÂTÉ

Course Appetizer
Keyword dip, fish spread, spread
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 250 g leftover sardines deboned
  • 1/2 cup virgin olive oil
  • 1/4 cup tomato purée
  • 2 cloves garlic
  • 4 tsp dijon mustard
  • 10 g / 2 dried tomatoes
  • 1 TBSP dried or fresh oregano
  • 1 tsp sweet pepper powder
  • 1/4 tsp black pepper
  • 1/4 stp cayenne pepper
  • 2 tsp lemon juice
  • salt to taste

Instructions

  1. Add 1/4 cup virgin olive oil, garlic, tomato purée, dijon mustard, dried tomatoes, oregano, sweet pepper powder, black pepper, cayenne pepper, and lemon juice into a food processor and blend well. Add the rest of the oil if necessary to get a smooth paste. Salt to taste.
  2. Keep in the fridge, but take out half an hour before serving.

Notes

If you are using fresh sardines, dry them first. Fry them in a pan with a little oil 2 minutes on one side, 1 minute on the other. Transfer to a cold plate and wait for five minutes to cool down a little, debone and use like leftover sardines.

Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches
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SARDINE PÂTÉ AND WILD GARLIC SANDWICHES

Course Appetizer, Side Dish, Snack
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 6 people

Ingredients

  • 4-5 eggs
  • 1 TBSP oil
  • sardine pâte room temperature
  • 2 baguettes
  • 10 wild garlic leaves chopped
  • chilly flakes to taste
  • pinch of salt
  • pinch of pepper

Instructions

  1. Crack the eggs in a jug, add a pinch of salt and pepper, and beat them together with a fork.
  2. Heat a pan over medium heat, add oil and eggs, and stir slowly with a wooden spatula until the eggs are soft and almost a little undercooked. Remove from heat. The eggs will continue cooking in the hot pan while you prepare the sandwich.
  3. Cut the baguette into 1 cm thick slices and spread the pâté over.
  4. Divide the scrambled eggs between the slices and top with chopped wild garlic leaves and chilly flakes.
Use Your Noodles - Sardine Pate and Wild Garlic Sandwiches