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Place the sweet potatoes in a saucepan with cold water, then place it on the hob and bring to a boil. Boil for 20 minutes until cooked through.
Remove the skins from the sweet potatoes, get them into a bowl and mash them. Add the plain flour, salt and black pepper.
Bring it together in the bowl to form a dough and knead for a few minutes until smooth.
Roll out the flatbreads on a floured surface and cook them in a frying pan over high heat with a little oil until golden brown on both side.
Top with tinned tomatoes, grated mozzarella and pepperoni. Place under the grill until the cheese is golden brown and bubbling.
Serve up and enjoy.