creamy roasted sweet potato pasta

a creamy pasta that doesn’t use cream? yes, it is possible.

the secret ingredient

this recipe requires no cheese and no cream, so how is it possible to achieve such a creamy sauce? sweet potato.

i had half a roasted sweet potato leftover the other day, and while it is delicious to eat on its own, i wanted a way to make it into dinner. inspired by the soft, fluffy texture of the insides, i thought this could become a base for a thick pasta sauce! the flavor of the sweet potato brings a natural sweetness, similar to how tomatoes work in red pastas, without any added sugar. it’s perfect for summer and pairs well with veggies!

korean sweet potato

for this recipe i used Korean sweet potato (goguma). it differs from the typical American sweet potatoes in not only color, but Korean sweet potatoes have a sweeter taste! they are starchier than American sweet potatoes as well. that being said, you can definitely try other types of sweet potatoes for this recipe, but you may have to add a pinch of sugar to reach the same level of sweetness.

Korean sweet potatoes can be found at most Asian grocery stores, and sometimes you’ll even find them at Trader Joe’s and While Foods! they are a great source of dietary fiber, potassium, and vitamins A & C.

everything you’ll need

here are all the ingredients you’ll need to make a standard 2 serving pasta:

• 1 medium Korean sweet potato
• 6 oz spaghetti noodles
• reserved pasta water (i used about 5 tbsps)
• 1 tbsp olive oil
• 6 cloves garlic – minced
• 6 oz fire-roasted red peppers in a jar – finely chopped
• 1 cup milk
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 tbsp spinach leaves – finely chopped
• grated parmesan (optional for serving)

tips to perfect the sauce

• be patient and keep adding more liquid! – once you add the sweet potato, the sauce will be VERY thick. at first it will seem to absorb any and all milk you add, but be patient and keep stirring! this is where the reserved pasta water comes in clutch. don’t be shy with it.
• taste as you go! – adding enough seasoning is crucial. the first time i made this, i was conservative with the salt and pepper and it was quite bland. make sure to sample a little as you cook and adjust for the perfect amount of seasoning.
• try different types of milk! – this recipe is the perfect base for a vegan pasta. just switch out the milk with soy milk or almond milk to avoid dairy. you can also try using whole milk or goat milk for a richer flavor!

how-to:

prep work — most of the prep work can be done while you roast the potato. start by preheating oven to 400° F. wash the sweet potato and use a fork to poke a few breathing holes, then place on a baking sheet of parchment paper. bake the sweet potato for 45 minutes to 1 hour. in the meantime, bring a pot of water to a boil and cook your spaghetti according to the package. reserve up to a cup of pasta water, drain, then set aside.

mince your garlic cloves and finely chop the red peppers and spinach.

check if the sweet potato is soft using a toothpick or fork, there should be no resistance when you poke through. once soft, remove the potato from the oven and set aside for 10 minutes to cool.

cooking — heat a tablespoon of olive oil in a large skillet over medium heat. add garlic and cook for 1 minute. add in the red pepper and cook for another 2-3 minutes. lower the heat.

scoop the soft part of the potato out of the skin and add to skillet. pour in a bit of milk and stir until it combines with the potato. keep adding the milk little by little until it is all absorbed into the sauce. season it with salt and pepper.

add the pasta and spinach to the skillet. use the reserved pasta water to thin out the sauce, adding a little at a time and stir (like with the milk) until it reaches desired consistency.

serve — serve with a sprinkle of grated parmesan and parsley and enjoy!

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