Do you enjoy sweet potatoes? Are they a regular purchase when you buy groceries? Are you unsure of what to make with them? This post should answer all those questions.
I’ve made sweet potato fries, mash, cubed and added into salads, soups and today it a pasta. The sweet potatoes get roasted with seasonings then place in a pot with some cream, herbs and mashed up before being tossed in your pasta.
Try my recipe then add some accents of your own liking the next time. It’s a versatile dish and I’ve also used leftover sweet potatoes. I’ve made this three times and in each instance I changed things up.
Pasta with Creamy Sweet Potato Sauce
Course: MainCuisine: MediterraneanDifficulty: Easy4
servings30
minutes50
minutesIngredients
2 sweet potatoes, peeled and cut into chunks
1 red pepper
sea salt and fresh ground pepper
1/2 tsp smoked paprika
4 cloves of garlic (skin still on)
400gr. of pasta (spaghetti, liguine)
1/2 cup heavy cream
1/2 tsp. fresh thyme leaves
4 scallions, thinly sliced.
1/2 cup grated Parmesan cheese
1/4 cup crumbled Feta cheese
1 cup reserved pasta water
more crumbled feta for garnish
Directions
- Pre-heat your oven to 400F. Drizzle your potatoes with olive oil and season with salt, pepper and smoked paprika and place on a baking sheet along with the pepper and garlic. Place in your pre-heated oven for 30 minutes or until softened. Take out of the oven and allow to cool. Remove the skin from the pepper and chop.
- Place a pot of water on your stovetop and bring to a boil. Add salt and pasta and cook for 7 minutes. Reserve a cup of pasta water
- In a pot, add your cream, sweet potatoes, chopped red pepper and squeeze the pulp of garlic out of the skins. Add a ladle of pasta water and use your stick blender to puree.
- When the pasta has cooked, add to the pan, turn heat to medium low and add the another ladle of pasta and half of the scallions and toss to combine.
- Add parmesan cheese and feta and stir to combine. Taste and adjust seasonings with salt and pepper (and more pasta water if needed).
- Divide and plate. Top with more crumbled Feta and remaining scallions and serve.