1 medium – sweet potato
1 tablespoon – olive oil
8 slice – provolone cheese
1/4cup, chopped – bell pepper, green
4 ounce – pepperoni
3 tablespoon – sun-dried tomatoes
2 1/4ounce – black olives, canned
1 teaspoon – Italian Seasoning
Preheat oven to 450* F.
Clean and scrub sweet potato well. Pat dry and slice into 1/4-inch slices. Place slices on large baking sheet and drizzle olive oil over them, tossing and rearranging so each slice is lightly coated in oil. Arrange sweet potato slices so that they do not overlap and place them in the oven.
After 10 minutes, flip sweet potato slices and place them back into the oven for 5 minutes.
While the sweet potatoes cook, prepare your toppings. Cut provolone cheese slices into fourths, or whatever size will best fit your sweet potato slices. Chop green pepper into very small pieces.
Remove sweet potatoes from the oven, top with cheese slices and desired toppings, then sprinkle with Italian seasoning. Put back in the oven for 2-3 more minutes, until cheese is melted and bubbly. Allow to cool a bit before serving.