Servings: 2 to 12 inch pizza (1 to 12 inch amounts in parentheses)

2¼ tsp yeast (1⅛ tsp) 2¼ tsp yeast (1⅛ tsp)
1¼ C warm water (1/2 C + 4 T) 1¼ C warm water (½ C + 4 T)
1½ C white whole wheat flour (¾ C) 1½ C white whole wheat flour (¾ C)
2 C all-purpose flour (1 C) 2 C all-purpose flour (1 C)
½ tsp sea salt (¼ tsp) ½ tsp sea salt (¼ tsp)
2 T canola oil + 1 for coating (1 T + ½T for coating) 2 T canola oil + 1 for coating (1 T + ½T for coating)
2 T honey (1 T) 2 T honey (1 T)
1½-2 C cooked sweet potato, mashed (1 C) 1½ to 2 C cooked sweet potato, mashed (1 C)

Take 1 to 2 medium sized sweet potatoes and pierce with fork all over. Heat in microwave for 3 to 4 minutes depending on if steaming 1 or 2 potatoes at a time. Check to make sure potatoes are soft and peel with skin with knife. If still too hard and unable to mash, may need to cook for 1 to 2 minutes longer.
Fill small bowl with warm water. Sprinkle yeast on top and mix together lightly. Allow to proof for 5 minutes.
In a large bowl, combine flours and salt, whisk until evenly incorporated.
Add proofed yeast. Use wooden spoon to mix lightly. *Dough will look crumbly and should NOT be fully combined.
Add oil and honey, mixing again with wooden spoon. *Will still be a little crumbly.
Add the mashed sweet potato. Use your hands to knead dough together until evenly combined and form into a ball.
Lift dough out of bowl, coat bottom with remaining oil. Return dough to bowl and roll around in oil to coat. Cover with saran wrap and let rise in warm place for 60 minutes until dough has increased in size. *If preparing overnight, place dough immediately in fridge. Remove approximately 30 to 45 minutes prior use, again letting it rise in warm place (I placed in oven with oven light on).