This recipe ticks all the boxes – fun, tasty and nutritious!
Ingredients
Pastry
150gms cooked sweet potato
handful of grated courgette
75 -100gms self raising flour
Filling
Tomato puree/passata
grated cheese/tofu/parmesan
finely chopped spring onions, herbs, peppers, mushrooms
sweetcorn
extra flavour: chilli flakes, nutritional yeast flakes
Method
- Prick a medium size sweet potato and cook in microwave until soft. Turn a couple of times during the cooking.
- Grate a small courgette and squeeze out excess liquid.
- When sweet potato is cooked, let it cool then cut in half and remove the flesh.
- In a bowl, mash the flesh with a fork until smooth. Add the grated courgette and approx 75 gms of flour.
- Mix well to form a dough. If it’s too sticky to handle, add more flour.
- Form a dough ball, cut it in half and roll out two rectangles of pastry.
- Spread tomato puree/passata on one rectangle and sprinkle with the rest of your filling.
- Place the second rectangle on top of the first and press gently together.
- With a sharp knife, cut into thin slices.
- Carefully twist each slice and place in a baking tray. We oiled the parchment paper
- Cook in air fryer or oven at 190 degrees for about 13 minutes until golden. Turn the twists half way through so they cook evenly.
- Let cool and enjoy!
Recipe inspired by: www.srnutrition.co.uk/2025/05/tear-share-sweet-potato-pizza-bread
