Haile Thomas' BBQ Sweet Potato Tortizza

As part of Drew's Cookbook Club, Chef Haile Thomas shares a special recipe from her cookbook Living Lively!

10 minsPrep Time
30 minsCook Time

40 minsTotal Time


  • 2 medium to large sweet potatoes
  • 2 8-inch flour tortillas (can be gluten free or regular flour)
  • 1 cup sweet and smoky bbq sauce
  • 1 cup thinly sliced red onion
  • any seasonal veggies you love!
  • chopped fresh cilantro


Preheat the oven to 400 degrees.

Line a baking sheet with foil.

Lay the sweet potatoes on the prepared pan and roast them for 20-40 minutes until soft.

Remove the sweet potatoes (leave the oven on), and when cool enough to handle, peel and mash them.

Line a sheet pan with parchment paper. Lay a tortilla on the sheet pan and spread the mashed sweet potato evenly over its surface.

Spread the BBQ sauce all over the top of the tortilla, making sure to coat the edges to they don't curl when baking later.

Lay the onion, mushrooms, bell peppers, and any other veggies you like on top. Bake for about 10 minutes to head through.

Top with cilantro, slice, and enjoy this yummy remixed pizza!