Sweet Potato& Cheese Focaccia Bites

Preheat a non‑stick skillet over medium‑low heat.

Peel the sweet potatoes, cut them into even chunks, and steam them in a steamer basket over simmering water for about 10‑12 minutes, or until fork‑tender.

Transfer the steamed sweet potatoes to a bowl, mash them until smooth, and season with salt, pepper, and any preferred spices (e.g., smoked paprika, cumin). Set aside.

In a large mixing bowl, combine 120 g 00 flour, 150 g 0%‑fat Greek yogurt, and 1 tsp instant dry yeast; stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 3‑4 minutes until it becomes smooth and elastic.

Divide the dough into equal portions (about 8‑10), roll each portion into a thin circle (≈8 cm diameter) using a glass as a template.

Place a heaping teaspoon of the mashed sweet potato mixture in the center of each dough circle, then sprinkle with equal parts shredded mozzarella and smoked provolone.

Fold the dough over the filling to create a half‑moon shape, pressing the edges gently to seal; optionally crimp with a fork.

Lightly dust the sealed pockets with a little flour, then roll each one gently with a rolling pin to flatten slightly, preserving the filling inside.

Arrange the flattened pockets in the preheated skillet, drizzle with 1 tbsp olive oil, and cook for 3‑4 minutes per side, or until both sides are golden brown and the cheese has melted.

Transfer the cooked bites to a plate and let them rest for 2 minutes before serving, allowing the interior to set.

Serve warm as a hearty lunch or snack, optionally with a side of fresh salad or a drizzle of extra‑virgin olive oil.