This sweet potato and kale pizza gives pizza night a different spin, with mashed sweet potato swapping in for sauce, crispy kale, and vegan mozzarella on top, and a sweet-and-tangy balsamic drizzle to bring it all together!
Pizza night is the best night of the week if you ask me, because I can pull out all my favourite Vegan Pizza recipes— Vegan Spicy BBQ Chickpea Pizza , Kale Pesto Pizza , and so many more. This sweet potato and kale pizza is an oldie but a goodie. It’s one of the first pizzas I posted on Jessica in the Kitchen! It’s a completely different pizza experience, with entirely new flavours served up on that fabulous crust.
What Makes This Sweet Potato and Kale Pizza Work
If you’re a traditionalist, you may wonder how this pizza compares to a standard tomato sauce and mozzarella pie. Here’s why I adore this recipe and think you will too!
- Crispy kale . I think kale is the perfect green to add to pizza because it crisps up from the high heat. It’s a lovely textural contrast to the rest of the pizza.
- Creamy sweet potato . Instead of tomato sauce, I spread mashed sweet potato onto the crust. For those who haven’t strayed from traditional tomato sauce, trust me, it’s time to break out! In addition to the creaminess, I love the sweet, earthy flavour this adds.
- Sticky, tangy balsamic drizzle . The generous drizzle of Balsamic Glaze at the end adds a welcoming flavour contrast to the sweet potato, vegan mozzarella, and kale. To me, it cannot be left out—it’s mandatory!
Notes on Ingredients
Here’s a closer look at the key ingredients for this sweet potato and kale pizza. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pizza crust – I used my own Pizza Dough Recipe , but store-bought would also work.
- Sweet potato – Peeled and cut into chunks.
- Salt and ground black pepper
- Non-dairy milk – Any kind you like, as long as it’s unflavoured and unsweetened.
- Kale – Strip the leaves from the stems; the stems are quite tough!
- Onion
- Vegan mozzarella cheese – If you’re not a fan of vegan cheeses, I have made this sweet potato and kale pizza without it and it still tastes amazing!
- Balsamic vinegar
- Brown sugar – Optional, if you’d like a sweeter glaze.
How to Make Sweet Potato and Kale Pizza
Here’s a step-by-step guide to making this delicious sweet potato and kale pizza!
Boil the sweet potatoes.
- Prepare . Preheat your oven to 375ºF and boil the sweet potato until fork-tender, then drain.
- Make the sweet potato sauce . Mash the sweet potato in a bowl with the vegan milk, salt, and pepper.
Spread sauce onto pizza.
- Assemble . Spread the sweet potato mixture onto the crust and add the kale, onions, and vegan mozzarella.
- Bake . Place the pizza in the oven and bake for 10 minutes, or until the kale gets crispy.
- Make the balsamic drizzle . While the pizza is in the oven, bring the vinegar and sugar to a boil in a pan on the stovetop over high heat. Reduce the heat to low and simmer for 2 minutes, until thickened.
- Serve . Drizzle the balsamic over the pizza and serve.
Tips for Success
- Par-bake the pizza crust . Because the sweet potato sauce is so thick and creamy, it’s important to partially bake the crust first to keep the pizza from being soggy in the middle. If you use a store-bought crust, you can buy one that’s already baked.
- Cut the potatoes to the same size . That way, they’ll all be tender at the same time and easy to mash!
- Keep a close eye on the glaze . It can burn quite quickly and burnt balsamic glaze is a disaster—it’s such a pain to clean out of the pan!
Variations
- Caramelize the onions . Jammy caramelized onions are delicious on this sweet potato and kale pizza! Learn more: How to Caramelize Onions .
- Add roasted garlic . Or omit the onion altogether and add cloves of Roasted Garlic (or Air Fryer Roasted Garlic ) on top.
- Bacon it up . Add Tempeh Bacon or Tofu Bacon for some smoky flavour and extra protein.
Serving Suggestions
I think salad is the perfect pairing for pizza, and this Beet “Feta” Salad would be especially delicious with the earthy flavours in this recipe. My Vegan Apple, Pecan, and Feta Salad would also work well!
How to Store and Reheat Leftovers
- Refrigerator : Store leftover sweet potato and kale pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer : To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat : Reheat the pizza in a 425ºF oven until heated through, or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
More Vegan Pizza Recipes
- Birria Pizza
- Vegan Breakfast Pizza
- Vegan Naan Pizza
- Almond Flour Pizza Crust
Ingredients
- 1 pre-baked gluten free pizza crust , I made mine from a gluten free pizza crust mix or regular pizza crust. If using a homemade or fresh dough, pre-bake according to package instructions before assembling
- 1 large sweet potato , peeled and chopped into large chunks
- ½ teaspoon salt , 3 grams
- ½ teaspoon ground black pepper , 1 gram
- ¼ cup non-dairy milk , 60 grams
- 3 cups kale , washed, dried, stems removed and lightly massaged, 80 grams
- ½ medium onion , sliced thinly
- 1 ½ cups vegan mozzarella cheese , 160 grams
- ½ cup balsamic vinegar , 120 grams
- 2 teaspoons brown sugar , optional, 8 grams
Instructions
- Preheat oven to 375F.
- Bring a pot of water to a boil and add the sweet potato. Allow to boil for 12-15 minutes or until the sweet potato is fork soft. Remove from heat, drain well and mash with non-dairy milk, salt and pepper until spreadable.
- Spread onto the pizza and top with the kale, onions and cheese.
- Bake pizza for 10 minutes or until kale begins to crisp.
- While the pizza is baking, prepare balsamic drizzle. Heat the balsamic vinegar and sugar in a pot over high heat. When it becomes to bubble, reduce heat to low and simmer for about 2 minutes, stirring. The vinegar should get thicker. Remove from heat and watch carefully so it doesn’t get hardened.
- Remove pizza from oven and drizzle with balsamic drizzle. Enjoy!
Notes
- Refrigerator : Store leftover pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer : To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat : Reheat the pizza in a 425ºF oven until heated through or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
This sweet potato and kale pizza gives pizza night a different spin, with mashed sweet potato swapping in for sauce, crispy kale, and vegan mozzarella on top, and a sweet-and-tangy balsamic drizzle to bring it all together!
Pizza night is the best night of the week if you ask me, because I can pull out all my favourite Vegan Pizza recipes— Vegan Spicy BBQ Chickpea Pizza , Kale Pesto Pizza , and so many more. This sweet potato and kale pizza is an oldie but a goodie. It’s one of the first pizzas I posted on Jessica in the Kitchen! It’s a completely different pizza experience, with entirely new flavours served up on that fabulous crust.
What Makes This Sweet Potato and Kale Pizza Work
If you’re a traditionalist, you may wonder how this pizza compares to a standard tomato sauce and mozzarella pie. Here’s why I adore this recipe and think you will too!
- Crispy kale . I think kale is the perfect green to add to pizza because it crisps up from the high heat. It’s a lovely textural contrast to the rest of the pizza.
- Creamy sweet potato . Instead of tomato sauce, I spread mashed sweet potato onto the crust. For those who haven’t strayed from traditional tomato sauce, trust me, it’s time to break out! In addition to the creaminess, I love the sweet, earthy flavour this adds.
- Sticky, tangy balsamic drizzle . The generous drizzle of Balsamic Glaze at the end adds a welcoming flavour contrast to the sweet potato, vegan mozzarella, and kale. To me, it cannot be left out—it’s mandatory!
Notes on Ingredients
Here’s a closer look at the key ingredients for this sweet potato and kale pizza. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pizza crust – I used my own Pizza Dough Recipe , but store-bought would also work.
- Sweet potato – Peeled and cut into chunks.
- Salt and ground black pepper
- Non-dairy milk – Any kind you like, as long as it’s unflavoured and unsweetened.
- Kale – Strip the leaves from the stems; the stems are quite tough!
- Onion
- Vegan mozzarella cheese – If you’re not a fan of vegan cheeses, I have made this sweet potato and kale pizza without it and it still tastes amazing!
- Balsamic vinegar
- Brown sugar – Optional, if you’d like a sweeter glaze.
How to Make Sweet Potato and Kale Pizza
Here’s a step-by-step guide to making this delicious sweet potato and kale pizza!
Boil the sweet potatoes.
- Prepare . Preheat your oven to 375ºF and boil the sweet potato until fork-tender, then drain.
- Make the sweet potato sauce . Mash the sweet potato in a bowl with the vegan milk, salt, and pepper.
Spread sauce onto pizza.
- Assemble . Spread the sweet potato mixture onto the crust and add the kale, onions, and vegan mozzarella.
- Bake . Place the pizza in the oven and bake for 10 minutes, or until the kale gets crispy.
- Make the balsamic drizzle . While the pizza is in the oven, bring the vinegar and sugar to a boil in a pan on the stovetop over high heat. Reduce the heat to low and simmer for 2 minutes, until thickened.
- Serve . Drizzle the balsamic over the pizza and serve.
Tips for Success
- Par-bake the pizza crust . Because the sweet potato sauce is so thick and creamy, it’s important to partially bake the crust first to keep the pizza from being soggy in the middle. If you use a store-bought crust, you can buy one that’s already baked.
- Cut the potatoes to the same size . That way, they’ll all be tender at the same time and easy to mash!
- Keep a close eye on the glaze . It can burn quite quickly and burnt balsamic glaze is a disaster—it’s such a pain to clean out of the pan!
Variations
- Caramelize the onions . Jammy caramelized onions are delicious on this sweet potato and kale pizza! Learn more: How to Caramelize Onions .
- Add roasted garlic . Or omit the onion altogether and add cloves of Roasted Garlic (or Air Fryer Roasted Garlic ) on top.
- Bacon it up . Add Tempeh Bacon or Tofu Bacon for some smoky flavour and extra protein.
Serving Suggestions
I think salad is the perfect pairing for pizza, and this Beet “Feta” Salad would be especially delicious with the earthy flavours in this recipe. My Vegan Apple, Pecan, and Feta Salad would also work well!
How to Store and Reheat Leftovers
- Refrigerator : Store leftover sweet potato and kale pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer : To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat : Reheat the pizza in a 425ºF oven until heated through, or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
More Vegan Pizza Recipes
- Birria Pizza
- Vegan Breakfast Pizza
- Vegan Naan Pizza
- Almond Flour Pizza Crust
Ingredients
- 1 pre-baked gluten free pizza crust , I made mine from a gluten free pizza crust mix or regular pizza crust. If using a homemade or fresh dough, pre-bake according to package instructions before assembling
- 1 large sweet potato , peeled and chopped into large chunks
- ½ teaspoon salt , 3 grams
- ½ teaspoon ground black pepper , 1 gram
- ¼ cup non-dairy milk , 60 grams
- 3 cups kale , washed, dried, stems removed and lightly massaged, 80 grams
- ½ medium onion , sliced thinly
- 1 ½ cups vegan mozzarella cheese , 160 grams
- ½ cup balsamic vinegar , 120 grams
- 2 teaspoons brown sugar , optional, 8 grams
Instructions
- Preheat oven to 375F.
- Bring a pot of water to a boil and add the sweet potato. Allow to boil for 12-15 minutes or until the sweet potato is fork soft. Remove from heat, drain well and mash with non-dairy milk, salt and pepper until spreadable.
- Spread onto the pizza and top with the kale, onions and cheese.
- Bake pizza for 10 minutes or until kale begins to crisp.
- While the pizza is baking, prepare balsamic drizzle. Heat the balsamic vinegar and sugar in a pot over high heat. When it becomes to bubble, reduce heat to low and simmer for about 2 minutes, stirring. The vinegar should get thicker. Remove from heat and watch carefully so it doesn’t get hardened.
- Remove pizza from oven and drizzle with balsamic drizzle. Enjoy!
Notes
- Refrigerator : Store leftover pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer : To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat : Reheat the pizza in a 425ºF oven until heated through or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
Sweet Potato and Kale Pizza
Ingredients
- 1 pre-baked gluten free pizza crust I made mine from a gluten free pizza crust mix or regular pizza crust. If using a homemade or fresh dough, pre-bake according to package instructions before assembling
- 1 large sweet potato peeled and chopped into large chunks
- ½ teaspoon salt 3 grams
- ½ teaspoon ground black pepper 1 gram
- ¼ cup non-dairy milk 60 grams
- 3 cups kale washed, dried, stems removed and lightly massaged, 80 grams
- ½ medium onion sliced thinly
- 1 ½ cups vegan mozzarella cheese 160 grams
- ½ cup balsamic vinegar 120 grams
- 2 teaspoons brown sugar optional, 8 grams
Instructions
- Preheat oven to 375F.
- Bring a pot of water to a boil and add the sweet potato. Allow to boil for 12-15 minutes or until the sweet potato is fork soft. Remove from heat, drain well and mash with non-dairy milk, salt and pepper until spreadable.
- Spread onto the pizza and top with the kale, onions and cheese.
- Bake pizza for 10 minutes or until kale begins to crisp.
- While the pizza is baking, prepare balsamic drizzle. Heat the balsamic vinegar and sugar in a pot over high heat. When it becomes to bubble, reduce heat to low and simmer for about 2 minutes, stirring. The vinegar should get thicker. Remove from heat and watch carefully so it doesn’t get hardened.
- Remove pizza from oven and drizzle with balsamic drizzle. Enjoy!
Notes
- Refrigerator : Store leftover pizza in an airtight container or wrapped in foil for up to 3 days in the refrigerator.
- Freezer : To freeze, place the pizza slices in a single layer on a parchment-lined baking sheet and freeze for an hour, or until solid. Then transfer the slices to a freezer-safe bag or container and freeze for up to 2 months.
- To reheat : Reheat the pizza in a 425ºF oven until heated through or in the microwave. Frozen pizza can be reheated directly from frozen, although it’ll warm up faster if it’s thawed in the fridge first.
Nutrition
Sweet Potato and Kale Pizza https://jessicainthekitchen.com/sweet-potato-kale-pizza-balsamic-drizzle/ May 26, 2025
This vegan garlic Alfredo pasta is a creamy, cheesy weeknight dinner made for pasta lovers! It’s absolutely decadent, but made with a cashew sauce instead of heavy cream.
You’re going to absolutely love this vegan garlic Alfredo pasta. I’m talking cheesy, creamy, absolutely indulgent—it tastes like it came from a good Italian restaurant. Adding soaked cashews to this sauce makes it rich but not heavy, and gives it that traditional Alfredo sauce colour. Add a generous shake of Vegan Parmesan Cheese , a sprinkle of parsley if you’d like, and remember to pace yourself because you are going to want to DIVE into this pasta. (I feel similarly about this Miso Butter Pasta !)
Why This Vegan Garlic Alfredo Pasta Belongs on Your Menu
This is a recipe that straddles the line between comfort food and fancy date night meal. Here’s why you should make it ASAP!
- Super creamy and rich . And that’s EXACTLY what you went with an Alfredo sauce! Dairy-free doesn’t mean sacrificing taste or texture. This indulgent cashew cream sauce will leave you feeling satisfied, but it won’t leave you feeling heavy and weighed down.
- Easy to make . Pasta dishes are always some of the easiest dinners and this one’s no exception! Although you do have to roast the garlic and soak the cashews, both of those are pretty hands-off and can be done ahead of time.
- Versatile serving options . Add a vegan protein! Stir in some veggies! There’s a lot you can do to make this vegan garlic Alfredo pasta your own.
Notes on Ingredients
Here are the simple ingredients you’ll need for this vegan pasta dinner. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Fettuccine is the classic, but you can use any shape you like.
- Parsley
For the Vegan Alfredo Sauce:
- Vegan butter or olive oil – I love Vegan Butter for added richness.
- Red onion
- Cashews – Be sure to buy raw cashews, not roasted. Soak overnight or in hot water for one hour.
- Pasta water – Helps bind and thicken the sauce.
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk.
- Roasted garlic – Roasted garlic deepens the flavour of the entire sauce and really brings it to another level. (You can also make Air Fryer Roasted Garlic .)
- Nutritional yeast – Provides a cheesy, umami flavor to the sauce.
- Sea salt
- Vegan Parmesan cheese – Use homemade or store-bought.
- Lime juice – Or lemon juice.
How to Make Vegan Garlic Alfredo Pasta
You’ll find the full instructions in the printable recipe card below, but here’s a visual overview of the steps involved.
Cook the pasta.
- Cook the pasta . Boil the pasta in salted water, following the package instructions. Reserve ¼ cup of pasta water before draining.
- Cook the onion . Heat the vegan butter or olive oil in a pan over medium-high heat. Sauté the onion for about 5 minutes, until it’s softened.
Blend the sauce.
- Make the sauce . Add the onion to a blender , along with the rest of the sauce ingredients. Blend until smooth and creamy, then season to taste.
- Assemble and serve . Drain the pasta and place it back in the pan or in a large bowl. Stir in the Alfredo sauce. Serve with parsley and vegan Parmesan for garnish.
Tips for Success
- Salt the pasta water . It may seem like a small thing, but salting your pasta water can really make a difference in the overall flavour of the dish. It helps to season the pasta from the inside out, as it will absorb the salt as it cooks.
- Get a head start . You can roast the garlic up to 3 days in advance or even make the sauce a day or two ahead of time. Just note that if you make the sauce ahead, you’ll have to warm it before adding it to the pasta.
- Don’t forget to soak the cashews . It’s so important for a vegan Alfredo sauce that’s creamy, not gritty!
Variations
- Add a veggie . Steamed broccoli or Garlic Mushrooms would be great additions to this dish, but so many veggies would work well!
- Give it a protein boost . Add slices of Vegan Chicken .
- Use different herbs . Instead of parsley, try using other herbs like thyme, rosemary, chives, or basil.
Serving Suggestions
I always recommend pairing pasta with my homemade Roasted Garlic Bread . I make it at least once a week! But if you want to keep things lighter, go with a salad. This Vegan Caesar Salad pairs well with Italian dishes.
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-high heat, with a splash of broth or almond milk to loosen the sauce.
More Vegan Pasta Recipes
- Pasta Carbonara
- Rasta Pasta
- Pasta Primavera
- Lemon Pasta
- Marry Me Pasta
Ingredients
Pasta
- 12 ounces any pasta , I used fettuccine, 340 g
- chopped parsley , for garnish
Vegan Alfredo Sauce
- 2 teaspoons vegan butter or olive oil , or any oil, 9 g
- ½ red onion , chopped
- 1 cup cashews , soaked overnight, or in hot water for one hour, 140 g
- ¼ cup pasta water , 60 ml
- 1 ½ cups unsweetened almond milk , or any vegan milk, 360 ml
- 4 cloves roasted garlic*
- 2 tablespoons nutritional yeast , 10 – 12 g
- ½ teaspoon sea salt , 3 g
- 2 tablespoons vegan Parmesan cheese , + extra for topping, 10 – 12 g
- 1 tablespoon lime juice , 15 ml
Instructions
- Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
- While the pasta is boiling/you’re waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
- Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
- When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
- When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!
Notes
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-low heat, with a splash of broth to loosen the sauce.
- You can either roast the garlic in the oven or in the air fryer .
