These Sweet Potato Pizza Pinwheels are a delightful twist on classic pizza, offering a soft, naturally sweet base packed with fiber and plant-based protein.
Perfectly customizable with your favorite sauces and vegetables, they’re low in saturated fat and made with wholesome ingredients.
Quick to prepare and oven-baked, they’re ideal for easy weeknight dinners or make-ahead snacks.
Sweet Potato Pizza Pinwheels
Equipment
- 1 Mixing Bowl (Medium)
- 1 fork or food processor
- Rolling Pin
- Baking tray
- Parchment paper or silicone mat
Ingredients
- 200 g cooked sweet potato about 1 medium or 300 g uncooked
- 180 g self-raising flour
Add-ins (choose your preference):
- 4 Tbsp tomato paste + 1 tsp olive oil + 1 tsp Italian herbs or 3 Tbsp pesto
Fillings (flexible):
- 2 Tbsp grated carrot
- 2 Tbsp diced bell pepper/capsicum
- A handful of vegan cheese
Instructions
- Prepare the Sweet Potato Base: Start by ensuring your sweet potato is cooked and tender. You can steam, boil, or roast it until a fork slides through easily. Once cooked, peel off the skin and place the sweet potato in a medium mixing bowl. Mash it thoroughly using a fork, potato masher, or a food processor with the dough blade attachment. Aim for a smooth, creamy texture without lumps to ensure an even, pliable dough.
- Combine With Flour: Gradually add the self-raising flour to the mashed sweet potato. Using your hands or a spatula, mix until a soft, slightly sticky dough forms. Knead the dough gently for a minute or two to bring it together. If it feels too sticky, sprinkle a little more flour; if it’s too dry, add a tiny splash of water or olive oil. The goal is a pliable dough that is easy to roll out without tearing.
- Prepare Rolling Surface: Lightly flour a clean, flat surface to prevent sticking. Transfer your sweet potato dough onto this surface. Sprinkle a small amount of flour on top of the dough and on your rolling pin. This will make rolling smoother and prevent the dough from sticking.
- Roll Out the Dough: Gently roll the dough into a rectangular shape about ½ cm thick. Try to make the edges even; you can pinch and shape the sides as needed. The rectangle doesn’t have to be perfect—just aim for roughly uniform thickness so the pinwheels bake evenly.
- Spread Sauce: Choose your preferred sauce: tomato paste mixed with olive oil and Italian herbs or a smooth pesto. Using a small spatula or spoon, spread the sauce evenly over the surface of the dough, leaving a 1 cm border around the edges. This prevents the filling from spilling out when you roll the dough.
- Add the Fillings: Sprinkle your chosen fillings evenly over the sauce. Common options include grated carrot, diced bell peppers or capsicum, and a handful of vegan cheese. Be careful not to overload the dough; too much filling may make rolling difficult or cause the pinwheels to burst during baking.
- Roll the Dough into a Log: Starting from the long side of the rectangle, gently roll the dough into a tight log. Take your time to ensure it’s rolled evenly, keeping the fillings inside. Pinch the seam to seal the log and prevent it from unrolling.
- Slice Into Pinwheels: Using a sharp knife, cut the rolled dough into 1–2 cm thick slices. Aim for uniform thickness so that all pinwheels bake evenly. You should get about 9 pinwheels, depending on how thickly you slice them.
- Prepare Baking Tray: Line a baking tray with parchment paper or a silicone baking mat to prevent sticking. Place each pinwheel on the tray, leaving a little space between them to allow for slight expansion while baking.
- Bake Until Golden: Preheat your oven to 180°C (356°F). Bake the pinwheels for 15–20 minutes, or until the edges turn golden brown and the dough feels firm to the touch. Keep an eye on them in the final minutes to avoid overbaking.
- Cool Slightly Before Serving: Once baked, remove the tray from the oven and allow the pinwheels to cool for 5–10 minutes. This makes them easier to handle and allows the flavors to settle. Serve warm as a snack, appetizer, or light meal.
- Optional Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. For longer storage, freeze the pinwheels for up to 2 months. To reheat, simply bake or microwave until warmed through.
Notes
- Use naturally sweet, medium-sized sweet potatoes for the best flavor and consistency.
- Ensure the sweet potato is fully cooked and mashed smooth; lumps can make rolling difficult.
- Self-raising flour gives the pinwheels a light, soft texture—do not substitute with plain flour unless adding a rising agent.
- Fillings are highly flexible—swap veggies, herbs, or cheese according to taste or dietary preference.
- Pinwheels are best baked fresh but can be stored in the fridge or freezer for later use.
- For even cooking, try to slice the pinwheels uniformly, about 1–2 cm thick.
Chef’s Secrets To Perfect Pinwheels
The secret to creating soft, fluffy Sweet Potato Pizza Pinwheels lies in the sweet potato base.
Make sure your sweet potato is thoroughly cooked and mashed until silky smooth—this not only improves texture but also naturally sweetens the dough, reducing the need for added sugar or oil.
When rolling the dough, don’t rush; a gentle, even roll ensures the fillings stay inside and prevents cracking.
For a flavor boost, lightly sauté vegetables before adding them, or sprinkle fresh herbs inside the roll for an aromatic lift.
Finally, allow the pinwheels to rest briefly after baking, as this enhances both texture and flavor.
Serving Suggestions For Sweet Pinwheels
These pinwheels are wonderfully versatile and can be enjoyed as a snack, appetizer, or light meal.
Serve them warm with a side of fresh salad or roasted vegetables for a complete, fiber-rich lunch.
Pair with a simple yogurt-based dip, tomato salsa, or vegan ranch dressing for extra flavor.
They’re also ideal for lunchboxes or casual gatherings—stacked neatly on a platter, they make an attractive, colorful presentation.
Add a sprinkle of sesame seeds or fresh herbs before serving for an eye-catching touch.
Storage Tips For Best Results
Sweet Potato Pizza Pinwheels can be stored in an airtight container in the fridge for up to 2 days.
For longer-term storage, freeze them individually on a tray first, then transfer to a freezer-safe bag or container for up to 2 months.
When reheating, bake at 180°C for 8–10 minutes or microwave for 1–2 minutes until warmed through.
Avoid reheating multiple times, as this can dry out the dough.
Always cool pinwheels completely before freezing to prevent condensation from making them soggy.
Frequently Asked Questions
1. Can I make this gluten-free?
Yes! Replace the self-raising flour with a gluten-free flour blend and add a pinch of baking powder for lift.
Make sure your blend is suitable for baking to maintain soft texture.
2. Can I use raw sweet potato?
It’s best to cook the sweet potato first.
Raw sweet potato is too firm and will not mash easily into a pliable dough, which may affect the texture and rolling of the pinwheels.
3. Can I add meat or other proteins?
Absolutely! Cooked chicken, turkey, or plant-based protein crumbles can be added to the filling.
Just ensure they are cooked before adding, as the baking time is short.
4. How can I make it spicier or more flavorful?
Add chili flakes, smoked paprika, or fresh herbs like rosemary and thyme to the dough or toppings.
You can also use flavored sauces like harissa paste or pesto variations for a bold taste.
5. Can I prepare these ahead for meal prep?
Yes, you can assemble the pinwheels and store them in the fridge for a few hours before baking.
For longer storage, freeze the unbaked pinwheels, then bake directly from frozen—just add a few extra minutes to the cooking time.
