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Sweet Potato Pizza with Kale and Caramelized Onions

Sweet Potato Pizza

As I was coming up with my meal plan for the week, I had the idea to make lasagna with sweet potatoes, caramelized onions, and kale. The more I thought about the logistics, though, the more it sounded like a bad idea. Or maybe I was just too lazy to attempt to make it. One of those things. And then it hit me–this combination would actually make a good pizza. Sweet potato pizza! So that’s what I did–instead of a traditional tomato sauce base, I made a sauce with sweet potatoes and fresh sage and used caramelized onions, kale, and Fontina cheese as the topping. If you’re ambitious, you can make your own crust, in which case you should probably add the kale halfway through your cooking time so it doesn’t burn.


Sweet Potato Pizza with Kale and Caramelized Onions

Sweet Potato Pizza

A rustic pizza with caramelized onions, crispy kale, and a creamy sweet potato sauce.

  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings


  • 1 large sweet potato
  • 1 tbsp. olive oil
  • 1 large onion, thinly sliced
  • 1 cup chopped kale
  • 3 tbsp. skim milk or soymilk
  • 1 tbsp. fresh sage, chopped
  • 1 prepared whole wheat pizza crust
  • 1 cup shredded Fontina cheese
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. Pierce sweet potato several times with fork and roast about 45 minutes, or until soft. Allow to cool slightly–do not turn off oven.
  2. While potato is baking, heat oil in medium skillet over low heat. Add onion and dash of salt, and cook, stirring occasionally, for 30-40 minutes or until just caramelized. Add kale to skillet and cook until tender and wilted. Remove from heat and add salt and pepper to taste.
  3. Scoop insides of potato into medium bowl and mash; add milk, sage, and salt and combine until well-mixed and smooth. Spread mixture onto pizza crust.
  4. Top with half of cheese, kale and onions, and then remaining cheese. Bake pizza in oven at 400 degrees for about 10 minutes, or until kale begins to crisp and cheese melts.


  • Serving Size: 1 slice

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  • Reply
    September 17, 2012 at 6:36 pm

    I loved this recipe, though I feel like it needed two sweet potatoes. I also added manchego cheese on top, and it was fantastic.

    • Reply
      September 18, 2012 at 8:24 pm

      I’m glad you liked it! I guess maybe I used a larger sweet potato when I made it?

  • Reply
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    March 1, 2013 at 1:58 pm

    this might just be life changing. or at the very least, the sneaky thing i’ve been looking for to get my boyfriend to eat vegetables!

    • Reply
      March 2, 2013 at 10:29 am

      Pizzas are always a great way to sneak in some extra veggies, right? 🙂

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  • Reply
    Feast Greedily!
    June 1, 2013 at 11:54 am

    Hey, I just wanted to let you know I made this pizza (with a tweak here and there for my personal tastes) and it was amazing. I made a post about it on my food blog as well. Thanks so much for the inspiration!


    • Reply
      June 4, 2013 at 2:57 pm

      I’m glad it turned out well–I love the idea of using collard greens on it!

  • Reply
    February 28, 2014 at 5:38 pm

    OH. This sounds LOVELY. I’m a sweet potato fanatic. What do you think about using feta or ricotta cheese instead of the fontina? Same process layering and timing wise? What’s your opinion on how it would taste with either of them?

    • Reply
      Kiersten Frase
      March 2, 2014 at 7:48 pm

      Ricotta would work, but I don’t think it would add very much flavor, so I’d go with feta. I haven’t tried it myself (not a fan of it!), but I know other people have and it worked out for them.

      • Reply
        March 3, 2014 at 10:28 am

        Hi Kiersten!

        So I ended up combining some of your ideas with some of my own, and it turned out so well I wanted to share!! Instead of sweet potatoes, I used an acorn squash, which I first halved and roasted in my oven. Then I scooped out the squash into my blender, added specific amounts of cayenne, ground sage, salt, pepper, and fresh garlic, and pureed it — adding a few tblspoons of skim milk and one of plain yogurt to make the pureeing easier and balance the spiciness. I put the puree on top of some homemade naan I had made earlier that day, caramelized an onion and then cooked the kale with it until just wilted, put those over the puree, and then put dollops of ricotta on top. It was DELICIOUS!!!!! My boyfriend and I each ate 3 naan pizzas and I wished I had made more! The puree actually made more sauce than I needed, and I’ve been using it for the last few days in tortillas, on baked sweet potatoes…it’s so yummy and versatile!

        • Reply
          Kiersten Frase
          March 3, 2014 at 2:23 pm

          Thanks for the suggestions–that sounds amazing! I love making pizzas on naan too. 🙂

  • Reply
    June 9, 2015 at 3:36 pm

    I made this over the weekend and it was AMAZING! I also made it on a cauliflower crust and it was pretty good but I do like the wheat crust better. I plan on making a quinoa crust next with it. I also added chicken sausage to it. But my favorite part was the sweet potato and caramelized onions.

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    October 17, 2016 at 10:51 pm

    Oh my gosh, I made this tonight and it was AMAZING!!!

    I don’t know what it was with the flavor combo, but the sweet potato and the caramelized onion together was just divine.

    I made it w shredded Daiya to make it vegan, but other than that, I stayed true. It was so good!

    • Reply
      Oh My Veggies
      October 19, 2016 at 9:14 am

      Thank you for your comment – I’m so glad you enjoyed it! 🙂

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