Sweet Potato Pizza Pie

Yes, you read that correctly sweet potato and pizza, together!

This has become my new favorite recipes. You see, I go on these binges where I rotate the same 4-5 recipes over and over until I get sick of them. Sweet Potato Pizza Pie has been in heavy rotation in my house lately, Ryan and I are both big fans.

I first discovered this amazing combination of nutrient rich sweet potatoes and pizza at one of my favorite local restaurants, John J Jeffries, a local spot that is known for using all locally grown products and turning out tasty, sustainable, and organic meals and libations.

I quickly became obsessed with their Sweet Potato Pizza Pie. I kept going back for more and unless I wanted to spend all our monthly restaurant budget on this pie I was determined to learn how to make it at home. 

And that I did, for under $5.00 per pizza (that is twice the size of the restaurant’s version.)

Why do I love this pizza so much? One, I have an aversion to tomato sauce and can’t handle more than a tablespoon at a time. Therefore regular pizza is sadly not something I can fit into my regular diet. As this pie substitutes sweet potato puree for tomato sauce I can fully enjoy it without worry about the after effects.

Secondly, sweet potatoes are packed with nutrients and antioxidants, earning them the nomination of one of the healthiest foods we can eat. They makes this dish filling and nutritional. (unlike regular pizza).

Also it’s cheap and easy

So, for Leslie’s Recipe Confessional Friday, a fun way to swap recipes and discover new recipe standards, I thought I’d share MY version of Sweet Potato Pizza Pie. 

Sweet Potato Pizza Pie
Let’s get to it!

What You Will Need:

  • One average sized Sweet Potato
  • Pizza Crust (you can make your own, but I cheat and use Trader Joe’s Garlic and Herb Pizza dough and roll it out into a pie)
  • around 1/4 cup onions diced
  • 1/2 cup mushrooms
  • Shredded Colby Cheese (I use 1/2 cup but you can use less or more)
  • 1/2 Tbsp of Basil 
  • oregano (to your liking)


  1.  Peel the sweet potato and cook it in the microwave or the oven until it is cooked through. You want it to be softer than it would be if you were cooking it to eat with a fork. 
  2.  Puree the sweet potato in a food processor. Set aside.
  3.  Dice the onions and cut up the mushrooms.
  4.  Prepare you pizza crust and lay it out on your baking pan or pizza stone.
  5.   Using a spatula, evenly spread the sweet potato puree over the pizza crust. (remember this is our “sauce”)
  6.   Top with onions, mushrooms, and basil.
  7.  Top with cheese.
  8.  Bake at 350 degrees for however long your pizza crust needs to bake for (depends on what type you use). I bake mine for 8-10 minutes or until the crust is a light golden brown. 
  9.  Remove from oven and let cool for a few minutes. 
  10.  Top with oregano and serve!

sweet potato pizza pie

Sure to be a hit!

(please ignore the nutritional information calculated below. This was automatically generated and it not correct. The total fat and calories depend on the type of crust and cheese you decide to use)

Have a great holiday weekend! It’s the official start of summer with temps expecting to rise into the 80’s. I’m breaking out the maxi dresses and flip-flops and chilling.  See ya on Monday!

xoxo Katie
Sweet Potato Pizza Pie
Serves 4
A nutritional pizza using sweet potatoes, onions, mushrooms, herbs, and colby jack cheese on a garlic herb crust. (A tomato free pizza!)
Write a review
Prep Time
6 min
Cook Time
10 min
Total Time
16 min
Prep Time
6 min
Cook Time
10 min
Total Time
16 min
111 calories
12 g
14 g
5 g
5 g
3 g
73 g
50 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 111
Calories from Fat 44
% Daily Value *
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 14mg
Sodium 50mg
Total Carbohydrates 12g
Dietary Fiber 2g
Sugars 3g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. One average sized Sweet Potato
  2. Pizza Crust (you can make your own, but I cheat and use Trader Joe’s Garlic and Herb Pizza dough and roll it out into a pie)
  3. around 1/4 cup onions diced
  4. 1/2 cup mushrooms
  5. Shredded Colby Cheese (I use 1/2 cup but you can use less or more)
  6. 1/2 Tbsp of Basil
  7. Oregano (to your liking)
  1. 1. Peel and cook the sweet potato in the microwave or the oven until it is cooked through. You want it to be softer than it would be if you were cooking it to eat with a fork.
  2. 2. Puree the sweet potato in a food processor. Set aside.
  3. 3. Dice the onions and cut up the mushrooms.
  4. 4. Prepare you pizza crust and lay it out on your baking pan or pizza stone.
  5. 5. Using a spatula, evenly spread the sweet potato puree over the pizza crust. (remember this is our “sauce”)
  6. 6. Top with onions, mushrooms, and basil.
  7. 7. Top with cheese.
  8. 8. Bake at 350 degrees for however long your pizza crust needs to bake for (depends on what type you use). I bake mine for 8-10 minutes or until the crust is a light golden brown.
  9. 9. Remove from oven and let cool for a few minutes.
  10. 10. Top with oregano and serve!
A Beautiful Little Adventure http://abeautifullittleadventure.com/





A Favorite Recipe: Light Chicken Salad (no mayo!)

light chicken salad made with greek yogurt

Chicken salad is one of my go to comfort foods. It’s light yet filling and goes well on a salad, on bread, or in a wrap. Easy for picnics, road trips, or a packed work lunch.

My favorite store-bought chicken salad is Trader Joe’s wine country chicken salad with cranberries and pecans. I could eat an entire container in one sitting, it’s that good. But at 11 grams of fat per serving I only allowed myself to purchase it as a special treat.

Over the past year I’ve mastered a lighter version of my favorite chicken salad. What is the secret?Fat free greek yogurt!

light chicken salad

By simply replacing yucky processed mayonnaise with greek yogurt you save your waistline for a whole lot of damage and also increase your protein and probiotics intake. The greek yogurt offers the same texture and tangy taste as the mayo but cuts the calories and fat into half!

The recipe below makes enough to feed Ryan and I for lunch for three days. You’re going to love it and will never want full fat mayo chicken salad again.


  • 1 full rotisserie chicken cut into small pieces
  • 3/4 cup greek yogurt (adjust to your liking. Recipe is fine with more or less)
  • 1 cup diced celery (I like a lot of celery)
  • 1/2 cup chopped pecans
  • 1/2 cup craisens
  • 2 tbsp of honey
  • 1 tbsp stevia (or other natural sweetener)
  • 1 tsp cayenne pepper
  • 1 tsp salt

Mix all ingredients thoroughly. Enjoy chilled on a salad, wrap, crackers, or bread. Happy taste buds and no guilt!

greek yogurt chicken salad

xoxo Katie

Roasted Butternut Squash with Maple Pecan Glaze

roasted butternut squash with maple pecan glaze

 Ah, the perfect side dish for a cold winter night. Let’s not forget all of the benefits that Butternut Squash, a “power food”  provides.

Benefits of Butternut Squash:

  • 1/2 of your daily amount of vitamin C
  • LOW in fat and HIGH in dietary fiber
  • High in potassium for bone health
  • High in Vitamin B6, important for the nervous and immune systems
  • Full of powerhouse nutrients known as carotenoids that protects your heart against heart disease
  • High levels of beta-carotene, which helps prevent  breast cancer and age-related macular degeneration, as well as a supporter of healthy lung development in fetuses and newborns.

Now that we can all see how amazing this squash is for you, let’s get on to the dish! This recipe makes me feel all warm and cozy inside, blame it on the maple syrup! I think it would also be a perfect side dish for Thanksgiving of Christmas, too!

butternut squash with maple syrup and pecans


One whole butternut Squash
2/3 cup Maple Syrup
1 cup chopped Pecans
1 Tbsp butter, margarine
1 Tbsp Cinnamon


1. Preheat the oven to 400 degrees.

2. Peel, seed, and dice the butternut squash. Place the diced squash in a greased baking dish. Toss with 2 tbsp of maple syrup.

3. Roast the squash for 40-45 minutes

4. While the squash is roasting, prepare the glaze. Melt 1 tbsp of butter on a small pan. Add in the syrup. Whisk until the two bubble. Now add in the cinnamon.

butternut squash maple pecan topping on stovetop

5. Continue to whisk as you add in the chopped pecans. Let simmer for 3-4 minutes until the mixture is very “gooey”

6. Remove the topping from the heat and let it cool for a few minutes.

7. Remove the butternut squash from the oven and top with the maple pecan glaze. Serve warm.

roasted butternut squash with maple and pecan topping

 Ta da! Yummy warm gooenyness. This is a new comfort food dish! What are some of your favorite butternut squash recipes?

On a different side note – I have a little exciting news! I was nominated for “Most Inspiring Blog Post” over at My So-Called Chaos best in blogging awards!!!

My So-Called Chaos Best of Blog Awards

 I was so shocked/happy to be nominated for my post “Stop Apologizing”. If you would like to support A Beautiful Little Adventure and love inspiriational posts help a girl out and go over and vote for me! (I’m featured in the “Most Inspirational Post” section about 3/4 down in the voting poll)

You don’t know how happy this made me, writing those types of posts are my favorite and make my heart sing. Thank you, thank you, thank you!!!

xoxo Katie

Tex Mex Ranch Chicken Chili

Tex Mex Ranch Chicken Chili healthy crock pot

Ah winter, you strike again! We were gifted a warm (44 degree) day on Saturday. I couldn’t help but smile and think of chirping birds and sundresses as I watched the snow melt away. Spring was finally in sight!

But then,  Octorara Orphie (our local Groundhog representative) peaked his head up from the frozen ground on Sunday morning and declared six more weeks of winter. Today, we woke up to another snow day. As I type this our yard is once again being blanketed by a fresh layer 5-8 inches of snow and I’m snowed in once again.

snow day pa

Like the majority of America, I am sick of snow. Sick of being cold. Sick of winter. Yet, I’m trying to make the most of being snowed in and have been cooking a lot and falling in love with my kitchen appliances…

I’m having a serious love affair with my crock pot this winter. I’ve been trying out countless chili recipes – you can’t beat the healthy, warm, and filling combination of beans and vegetables while bundled up on the couch.

After trying all sorts of ingredients I have finally fine tuned a favorite – Tex Mex Ranch Chicken Chili.This low in fat and extremely filling meal is perfect to make on Sunday nights, leaving lots of leftovers for lunches. Be sure to add or substitute your favorite vegetables.

Tex Mex Ranch Chicken Chili

healthy tex mex ranch chicken chli


  • 3 Cups grilled chicken breasts
  • 1 Can Chili beans
  • 1 Can pinto beans
  • 1 Can  black beans
  • 1 Can corn
  • 1 diced zucchini
  • 1 diced yellow squash
  • 1 Package mild taco seasoning
  • 1 Package ranch dressing seasoning
  • 1 Can tomato paste


  1. Cook the chicken breast and shred into small pieces. Place in the crock pot.
  2. Cut up zucchini and yellow squash and place in the crock pot.
  3. Place all beans, corn, and tomato paste into the crock pot with all their juices! (do not drain!!)
  4. Mix in the taco seasoning and the ranch dressing seasoning.
  5. Stir all of the ingredients together and cook on low for 3.5 hours
  6. Serve warm with your favorite toppings! (I like a little shredded cheese, sour cream, and avocado!)

healthy chicken chili

Stay warm and chant with me “spring is around the corner, spring is around the corner!”

xoxo Katie


Fat-Fighting Whole Wheat Pasta, Veggies, and Ricotta

Fat Fighting, Filling and easy pasta, veggies, and ricotta cheese

So I bet you made some new years resolutions. You want to get healthier, eat better, lose weight, and take better care of yourself. Here’s a recipe to help!

Well if you’re anything like me, then you’re always searching for easy, cheap, and tasty healthy meals to make during the week.

This one is packed with nutrient rich veggies. Don’t shy away just because it contains pasta – we can’t live off of veggies alone. After a few days of eating only veggies and fruit you’ll find me at the grocery store in a starving carb deprived daze filling my cart up with carbs and then eating an entire bag of chex mix on the drive home. Oh, is that just me? Nevermind then.

Nevertheless, this is an easy meal that is full of energy rich veggies. It makes a ton, so I like to make it on a Sunday so that I can have half a week of lunches left over. It’s filling and delicious. Your stomach and brain will thank you.

Whole Wheat Pasta, Veggies, and Ricotta

8 ounces whole wheat penne pasta (I like to get the kind with extra fiber!)
3 cups broccoli florets
2 cups green beans cut into 1-inch pieces
1.5 cup fat-free ricotta cheese
1 tablespoon dried basil (or 1/4 cup fresh if you have it)
1 teaspoon dried thyme
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 large ripe tomatoes, seeded and chopped
2 tablespoons grated Parmesan cheese

1. Cook pasta according to package directions
2. Add broccoli florets and asparagus or green beans during the last 6 minutes of cooking; drain.
3. In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic powder, salt, and pepper.
4. Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese


xoxo Katie



Skinny Mozzarella Sticks

skinny moz sticks

I love everything about the holidays except one thing: those pesky extra pounds that creep on after the multitude of holiday parties. I’m really feeling the extra weight this season. It is just so hard to say no to your favorite cookies, traditional family meals, and excessive drinking. Everything is a celebration – which means bring on the food and drink – which means an extra five pounds on my hips come January!

I always struggle at holiday parties. When food is in front of me I’m bound to eat it. Add alcohol into the mix and I tend to snack on double the amount that I should. I always like to bring a healthier plate to holiday parties to give me a little help.

This is why I was so happy to perfect this recipe of  “Skinny” Mozzarella Sticks. They are so tasty that you don’t think twice about them being healthier than any kind you’d order up at your local bar. Made with egg roll wrappers, you can eat 2 or 3 of these mouth-watering treats and not feel too guilty!

They are an instant crowd pleaser for all ages. Plus, they won’t hurt your Christmas budget or take up too much of your precious Holiday time, leaving more time to celebrate!

Total Time: 20 minutes


Egg_Roll__Wrappers 0003090000264_500X500

12 pieces of mozzarella string cheese (I use Weight Watchers brand, only 1 point each)

12 egg roll wrappers

Olive oil (about 1/4 cup)

Marina sauce for dipping


1. Lay an egg wrapper flat and place a single cheese string in the bottom corner. Fold bottom corner and roll up. Dip the remaining corners in water and fold them around the cheese. (the water acts as a sealer. otherwise the wrapper will flap open while cooking).

2. Repeat with all wrappers and cheese sticks.

3. Begin to heat olive oil on a frying pan on your stove top.

4. Once the oil starts to bubble, add the sticks, a few at a time. Fry time for about 1 minute on each side or until they are golden brown.

5. Lie the finished sticks on papers towels to drain the excess oil.

6. Serve hot with marina sauce for dipping!

Happy Christmas feasting! 

xoxo katie

Skinny Chicken Enchiladas

Skinny Chicken Enchiladas

Allow me to introduce you to my new favorite go to meal – Skinny Chicken Enchiladas! These are so tasty and easy!

Best part:1 enchilada only has 150 calories and 7 grams of fat! (for comparison, a regular chicken enchilada has around 320 calories and 13 grams of fat…) 


Makes 8 Enchiladas

8  8-inch whole wheat tortillas

Enchilada Filling

  • 2.5 cups of cooked chicken breast, shredded (4-6 chicken breasts)
  • 1 cup chopped onion
  • 1 whole green bell pepper, chopped
  • 1/2 tsp cumin
  • 1/2 cup non-fat Greek Yogurt (plain)
  • 1/2 cup reduced fat shredded cheese

Enchilada Sauce

  • 3/4 cup Salsa (I prefer the Mango Peach Salsa from Costco)
  • 1/4 cup non-fat Greek Yogurt (plain)

Additional ingredients:

  • 1/4 cup Salsa (to place on the bottom of the dish)
  • 1/3 cup reduced fat shredded cheese (to sprinkle on top of enchiladas before placing in the oven)


  1. Preheat oven to 350 degrees F.
  2. Spray a  9x 13 pan with cooking spray
  3. Sautee onion and green pepper until onions are lightly brown
  4. In a large bowl, prepare the enchilada filling. Mix together cooked chicken breast, greek yogurt, onion, green pepper, cumin, and cheese
  5. Pour 1/4 cup of salsa on the bottom of the pan.
  6. Place 1/4 cup of enchilada filling mixture in the center of each tortilla and wrap to create your enchilada. Place each enchilada in the pan with seam facing down.
  7. Create the enchilada sauce by mixing together the 3/4 cup of salsa and 1/4 greek yogurt.
  8. Pour the sauce on top of the enchiladas
  9. Sprinkle the shredded cheese on top of the enchiladas.
  10. Place enchiladas in the oven and cook for 20-30 until cheese is melted.
  11. Serve enchiladas immediately with optional toppings

Try not to eat the whole pan in one serving!


xoxo katie