We eat weird food at my house.

First of all, my husband and I are adventurous eaters. We love to try new things. Secondly, we subscribe to a weekly produce box that encourages us to eat seasonal fruits and vegetables. And finally, I write about food and continually need new recipes to publish here in All About Food — there's only so many tried and true recipes to publish before you have to start coming up with new ideas.

So when our family visits us, they know to bring some snacks. I'm not much of a processed snack food person — I try to keep pita chips and Wheat Thins around, but we don't do potato chips, soft drinks, Cheez-Its, etc.

Scott's family arrived last Friday with snacks, drinks, cereal, sandwich bread, meat and their own coffee (we like to grind whole bean coffee; they like Folgers).

We've learned that our food preferences don't have to be a point of contention — we eat weird stuff; we know.

The parents left Sunday afternoon, but Scott's younger sisters stayed until Wednesday because they're on spring break. Sunday, we went out for Mexican. Easy.

Monday, I got my produce box. Sweet potatoes. Kale. Lettuce. Tomatoes. Bell pepper. Goat cheese. Strawberries.

As we took a walk down the Fairhope pier after picking up the box, we discussed dinner. What could we cook with the ingredients we had that would be palatable to Scott's sister Alana, who is a bit of a picky eater?

Katelyn started Googling — we chose sweet potatoes and kale as our main ingredients. Sweet potato and kale tacos? Sweet potato and kale soup?

Alana shrugged.

“What about sweet potato and kale pizza?”

“That sounds good. Alana, would you eat that?”

“Yeah, that sounds good.”

We had a winner. And bonus: it also called for goat cheese, which we had. We stopped by a grocery store on the way back and picked up some pre-cooked pizza crusts (a must for a quick, delicious homemade pizza) and some Parmesan cheese.

Dinner took about 30 minutes to make. Alana peeled the sweet potatoes, Katelyn made a beautiful salad and I prepped the kale. We worked together and made it happen — and it was fantastic.

“That's the weirdest thing I've ever eaten,” Alana said afterward. “There's no meat on it. But it was really good.”

This pizza is definitely weird. There's no red sauce, the cheese tastes different and there's a lot of green. But if you're looking to wade into more adventurous eating, whether it's for you or for your children, try starting out presenting it in a familiar way. Just put it on a pizza.

Sweet potato and kale pizza

Start to finish: 30 minutes

Servings: 2-3

Ingredients

• 1 small sweet potato, peeled and cut into 1/2-inch cubes
• ½ sweet potato, cut into 1/2-inch cubes
• 2 1/2 tablespoons olive oil, divided
• 1/8 teaspoon crushed red pepper flakes
• Pre-cooked pizza crust
• 1 bunch curly kale, stemmed and torn into bite-size pieces
• 1/4 cup crumbled goat cheese
• 2 tablespoons shredded Parmesan
• 1 tablespoon crushed walnuts, optional

Preparation

Heat oven to 425 F. Bring a large pot of water to a boil. Cook potato in water until fork-tender, 7 to 10 minutes.

Meanwhile, season the other sweet potato cubes with salt, pepper and other desired seasonings. Place in oven to roast for 5 to 10 minutes, until fork-tender.

Remove boiling potatoes from heat, drain and let cool 5 minutes. In a food processor, pulse boiled potato, 1 tablespoon oil, red pepper and a pinch of salt until sauce is smooth.

Spread 1 tablespoon olive oil over crust, then spread potato sauce evenly over crust. Toss kale in remaining 1/2 tablespoon oil; top pizza with goat cheese, kale, roasted sweet potatoes and Parmesan. Bake until crust is golden, 10 to 15 minutes, sprinkling on walnuts in final 2 minutes.

(Recipe adapted from epicurious.com)