Sweet Potato and Black Bean Naan Pizza with Creamy Drizzle

1Preheat your oven to 400°F (200°C).

2In a large bowl, toss the diced sweet potatoes (2 medium) with olive oil (1 tablespoon), cumin (1 teaspoon), smoked paprika (1 teaspoon), garlic powder (1 teaspoon), salt, and pepper until well coated.

3Spread the sweet potatoes (2 medium) on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

4While the sweet potatoes (2 medium) are roasting, prepare the creamy drizzle. In a small saucepan over medium heat, bring the heavy cream (1 cup) to a gentle simmer. Stir occasionally until it thickens slightly, about 5-7 minutes. Remove from heat and set aside.

5In a skillet over medium heat, add the black beans (1 can) and cook until warmed through, about 5 minutes. Season with salt and pepper to taste.

6Once the sweet potatoes (2 medium) are done, remove them from the oven and let them cool slightly.

7To assemble the naan pizzas, place the naan bread (4 pieces) on a baking sheet. Evenly distribute the black beans (1 can) and roasted sweet potatoes (2 medium) over each piece of naan.

8Drizzle the thickened heavy cream (1 cup) over the top of the naan pizzas.

9Return the assembled naan pizzas to the oven and bake for an additional 5-7 minutes, or until the naan is crispy and the toppings are heated through.

10Remove from the oven, garnish with fresh cilantro if desired, and serve immediately.