Creamy Sweet Potato Pasta


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I was a very picky eater growing up, so it always amazes me that I’ve grown to love food so much. My mom has always been a fabulous cook, but I was just too picky to appreciate her meals. Translation: I pretty much grew up eating pasta with butter and Parmesan cheese. It’s no wonder pasta is still one of my favorite foods.

Creamy Sweet Potato Pasta l Love.Bake.Read

All the foods I refused to eat as a kid are foods I eat all the time now, such as sweet potatoes. As a kid, I think I attributed sweet potatoes to tasting like white potatoes, which I despised—except for fries, my all time favorite food. Wait, what?! Rewind. It’s true, my first true food love was fries, but I couldn’t stand eating potatoes any other way.

Creamy Sweet Potato Pasta l Love.Bake.Read

Had I known then that sweet potatoes were so incredibly delicious I probably would’ve asked my mom for them all the time. I’ve posted some mean sweet potato recipes so far—sweet potato soup, sweet potato pecan casserole, black bean & sweet potato tostadas, spicy sweet potato & black bean chili, spicy sweet potato skins with black beans & corn. Go on, try them all!

If you love sweet potatoes as much as I clearly do then you’ll love this Creamy Sweet Potato Pasta. It’s a very simple sauce—toss sautéed garlic, baked sweet potatoes, milk, salt, and black pepper into a blender and blend away. Pour the sauce into a pan, add some pasta water and you’re good to go.

Creamy Sweet Potato Pasta l Love.Bake.Read

Despite not using any cream, this sauce is creamy as can be and silky smooth. Silky describes this sauce perfectly. Even when I ate this leftover pasta the next day for lunch it was just as silky without adding anything extra—no extra milk or pasta water. It’s just that good!

Serving this dish topped with grated Parmesan cheese is a must because it adds the perfect salty bite. Oh, and a little slice of buttered cheese bread can’t hurt. Try it with Panera’s asiago cheese loaf.

Creamy Sweet Potato Pasta

Yields about 6 servings

Ingredients

For the sweet potatoes

  • non-stick spray
  • 1 tbsp. canola oil
  • 2 large sweet potatoes (about 1½ lbs.)

For the pasta

  • water
  • 1 tsp. salt
  • 1 lb. angel hair pasta

For the sauce

  • 1 tbsp. unsalted butter
  • ¼ tsp. canola oil
  • 4 garlic cloves—peeled and minced
  • 1¾ cup milk (I used 2%)
  • 1 tsp. salt
  • pinch of ground black pepper
  • ½ cup reserved pasta water

For serving

  • grated Parmesan cheese

Directions

For the sweet potatoes

Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray. Cut each sweet potato in half and rub each half with canola oil. Place the potatoes on the baking sheet and bake for 25 minutes. Gently turn and bake another 20 minutes, or until tender. Remove from oven and let cool.

For the pasta

While the potatoes are cooling, bring a large pot of water to a boil over high heat. Once boiling, add salt and the angel hair pasta to the water and cook for 5 minutes, stirring often. Reserve at least a ½ cup of pasta water. Drain the pasta using a colander, and then return the pasta to the pot.

For the sauce (make while the pasta water boils and pasta cooks)

Heat the butter and canola oil in a medium sauce pan set over medium-low heat. Add the minced garlic and sauté until golden, about 1-2 minutes. Do not burn the garlic, or it’ll taste bitter. Remove from heat and add to the blender.

The potatoes should be fairly cool by now, so carefully peel off the skin and add the potatoes to the blender. Add the milk, salt, and black pepper and blend until smooth—add more milk a little at a time, if necessary.

Pour the sweet potato sauce into the sauce pan that you sautéed the garlic in. The pasta should be done cooking by now, so add the ½ cup reserved pasta water to the sauce and stir to combine. Remove from heat and add the sauce to the pot with the pasta and stir to combine—I use tongs, as I find it easiest.

To serve

Divide the pasta into several bowls and top with grated Parmesan cheese. Serve immediately.

Source

Adapted from Taste of Home

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