SWEET POTATO ALFREDO

March 24, 2015

I have written before about the process of an idea becoming a post. This recipe might set the record for the longest time lapse I had purchased all the ingredients and scheduled to make it the day I went into labor last fall. The first several months with a newborn I was not doing much experimentation in the kitchen. (More of a cook to survive mentality!)

And now, many, many weeks later this sweet potato alfredo got made, tested, and tweaked. And now a few more weeks later it is here. It is a culinary treasure as you will see. (Also, this is a bit of an explanation for why a Fall-time food is being shared in March. It is good year round, of course. Or save it for later!)

sweet-potato-alfredo-from-rachel-schultz-copySWEET POTATO ALFREDO
Serves 3-4

1 sweet potato, cubed
1 onion, quartered
3 cloves garlic
1 cup heavy cream
2 teaspoons olive oil
1 tablespoon balsamic vinegar
4 tablespoons butter
1/2 cup parmesan, shredded
1 teaspoon red pepper flake
1/4 cup pine nuts
3 tablespoons chives, chopped
1 pound fettuccine, cooked al dente
Salt & pepper

Preheat oven to 350 degrees. Drizzle sweet potato, onion, and garlic with olive oil. Season with salt & pepper. Roast for 15 minutes. Pulse roasted ingredients in a food processor with heavy cream and balsamic vinegar. Add sweet potato mixture to a skillet with parmesan and butter. Stir until well incorporated and butter and cheese are melted. Toss fettuccine in sauce. Top with red pepper flake, pine nuts, chives, and salt & pepper.

SWEET POTATO ALFREDO from Rachel Schultz

SWEET POTATO ALFREDO
 
Author:
Ingredients
  • 1 sweet potato, cubed
  • 1 onion, quartered
  • 3 cloves garlic
  • 1 cup heavy cream
  • 2 teaspoons olive oil
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons butter
  • ½ cup parmesan, shredded
  • 1 teaspoon red pepper flake
  • ¼ cup pine nuts
  • 3 tablespoons chives, chopped
  • 1 pound fettuccine, cooked al dente
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Drizzle sweet potato, onion, and garlic with olive oil. Season with salt & pepper. Roast for 15 minutes.
  3. Pulse roasted ingredients in a food processor with heavy cream and balsamic vinegar.
  4. Add sweet potato mixture to a skillet with parmesan and butter. Stir until well incorporated and butter and cheese are melted.
  5. Toss fettuccine in sauce. Top with red pepper flake, pine nuts, chives, and salt & pepper.

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Comments

  • Anita

    I have a silly question. What do you mean by “drizzle” all those ingredients?

    • Rachel Schultz

      Just drizzle the olive oil over them like dressing on a salad : )

  • maria

    Hello.
    I will do tomorrow the sweet potato Alfredo and I’m really excited about it. I have a question… do I have to boil the sweet potato before roasting?
    Thank you

    • Rachel Schultz

      Nope!

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