Sweet Potato Alfredo

This quick and easy Sweet Potato Alfredo is a tasty twist on a comfort food classic!

Sweet Potato Alfredo

Let’s take everything we love about fettuccine alfredo and veggify it.

Yes, really. It’ll be fun!

Veggies are totally our thing over here, so grab that random sweet potato that you’ve been meaning to eat for over a week and meet me in the kitchen!

Three fun facts about this sweet potato alfredo:

1. The sauce is spoon-licking good! It’s fork-licking good too! Just don’t lick a knife, mmkay?

2. I’ve tested this recipe three times, each with a different type of milk/cream. The first sauce featured heavy cream and, though rich and delicious, it was too too thick. The second? Half and half made it little less thick, but still not quite perfect. The third, just using whole milk and the starchiness from the sweet potato to help thicken it, was juuuuust right! Nice and saucy!

Just call me Goldilocks and the three pastas. I wear my carbs with pride!

3. The sweet potato in this recipe totally classifies this carby bowl of goodness as a vegetable. It’s science; just go with it.

This quick and easy Sweet Potato Alfredo is a tasty twist on a comfort food classic!

What’s also oh-so-amazing about this recipe is that it’s the perfect use for leftover mashed sweet potatoes! You could even squirrel away the whipped sweet potato part of leftover sweet potato casserole and use that as your SP puree as well! Since we’re making mashed SP for Thanksgiving this year I’m a tad bit excited about alfredo-izing the leftovers! Woot!

I could ramble on about how much I adore this saucy little recipe of mine but if you’re even half as hungry as I am looking at these photos, I should probably just jump right on into the recipe, eh? Let’s get cooking!

Sweet Potato Alfredo

Pasta for two with a tasty twist! We can’t get enough of this easy alfredo recipe!

This quick and easy Sweet Potato Alfredo is a tasty twist on a comfort food classic!
4.88 from 8 votes

Sweet Potato Alfredo

This quick and easy Sweet Potato Alfredo is a tasty twist on a comfort food classic!

Recipe yields 4 small side-dish sized servings or 2 large main-dish sized portions.

Course Main Course
Cuisine Italian
Keyword Sweet Potato Alfredo
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4 servings
Calories 422 kcal
Author Jenn Laughlin – Peas and Crayons


  • 8 oz dry fettuccine noodles
  • 1 medium sweet potato approx. 1/2 cup pureed
  • 1 cup whole milk
  • 1 TBSP butter
  • 1 clove garlic mashed and minced to 1/2 tsp
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 2 tsp fresh lemon juice
  • 1 tsp chopped parsley basil or spinach are great too!
  • 1 cup freshly grated Parmesan cheese
  • 2-4 TBSP freshly grated Parmesan for topping
  • salt and pepper to taste


  • 1.5 tsp cajun seasoning blend or to taste (optional but delish!)


  1. Cook pasta al-dente via package instructions.
  2. While the pasta boils, microwave your sweet potato for until fluffy and soft, approx. 7-8 minutes.
  3. For a super smooth sauce, break out your food processor or blender. Add your sweet potato along with 1/4 cup whole milk (from your 1 cup) until smooth.
  4. Heat butter and garlic in the microwave for 20 seconds to infuse the flavor, add to your puree and pulse.
  5. Drain pasta and return to pot, switching burner to medium heat.
  6. Immediately add the remaining 3/4 cup of milk along with salt and garlic powder to the pasta and stir constantly.
  7. Add sweet potato puree and parmesan cheese and continue stirring constantly until the sauce starts to thicken. This usually takes 5-10 minutes.
  8. The end result is a sauce that’s super thick, creamy, and full of flavor!
  9. Give it a taste, and season to taste as needed. Sometimes I add a little salt and pepper, other times more garlic, and occasionally a little extra butter when I’m feeling saucy!
  10. Lastly, add your lemon juice. I always save it for for the end. Some people skip the lemon juice because it changes the texture of the sauce a little bit but in my opinion the flavor more than makes up for the visual difference. Try it before adding the lemon and then add to taste if desired. 2 tsp was perfect for Paul and I and left a nice lemony note to the sauce.
  11. Serve immediately topped with a sprinkle of parsley and finely grated Parmesan or Romano cheese.

Recipe Notes

If you feel like you’d like the sauce a little thinner, snag a little extra milk to add to the sauce. Start with a TBSP and work your way up. You can also thin it with a little melted butter if desired, delicious!

For a feisty burst of flavor, snag some cajun seasoning to add to your sauce! Add anywhere between 1/2 and 1 + 1/2 tsp of cajun seasoning blend. We make this sauce cajun style when adding roasted chicken or sautéed shrimp to the pasta. It’s SO GOOD!

Just before serving, I crumbled a little goat cheese on top of my pasta out of sheer curiosity. I LOVED it! Feel free to follow suit. I served my pasta on a bed of fresh arugula. Wilted spinach would make a great addition to round out the meal if you’re feeling a bit more conventional, lol! Either way, I hope you love this pasta as much as we do!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Sweet Potato Alfredo
Amount Per Serving
Calories 422 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 80mg27%
Sodium 666mg29%
Potassium 368mg11%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 6g7%
Protein 21g42%
Vitamin A 5418IU108%
Vitamin C 2mg2%
Calcium 422mg42%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Creamy Sweet Potato Alfredo

so . . . how was it?!

Fantastic! I’m all for a big plate of Fall comfort food and the fact that it’s quick and easy to whip up? SOLD!

We’ve been making this dish for years and I always get a bit giddy when I come across a box of fettuccine noodles in the pantry.

Oh the pantry… Half the time I literally have no clue what’s in there! It’s like the closet to Narnia, so when the right pasta presents itself, it’s time to party!

Of course if you don’t have a sweet potato to bring to the party you can easily sub pumpkin or butternut squash. When it comes to veggies, the possibilities are endless! Or should I say pasta-bilities? I’ve tried the sauce with both veggies as a stand-in and have it on good authority that the results are nothing short of amazing.

Looking for a classic Alfredo sauce? grab the recipe here!

passionate about pasta?

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Recipe Rating


  • Margarita Manrique

    5 stars
    I made it for dinner. Absolutely DELICIOUS!!! Made gilled salmon and a green salad to go with it.

  • Eleanor

    Looks great! Making this evening. Going to give it a go with a different cheese (parmesan isn’t vegetarian) and hope for the best!

    • Hi Eleanor! You could transform it into a sweet potato Mac and Cheese using a blend of softer, melty cheeses. Maybe try my Confetti Mac and Cheese recipe but use pureed sweet potato for the veggies. Hope this helps! xo

  • Sue

    Jenn, that looks so good! I have yet to try one of your recipes I don’t love!~ Thanks. I love pasta no matter how it’s made!!

    • Aww thank you Sue! For sure keep me posted if you get a chance to try it out! xoxo

  • Ruth Ullstrom

    HI there, Just wondering about portions. At the top you say ‘pasta for two’ but then above the ingredients it says 4 servings. Just wondering which figure to go with for my planning. Thanks.

    • Hi Ruth! I was trying keep within the typical guidelines that 2 oz of pasta yields a dietary serving (according to the box of pasta) but as a main course, 2 ounces will never quite cut it for a hungry adult! Because 2 oz is just plain tiny, the recipe is for 2 portions of 4 oz pasta per person, aka pasta for two. If it’s confusing I can for sure change the wording – I don’t wan’t to mix y’all up!

  • Ranjani

    4 stars
    It was wonderful to taste my daughter really loved it thank u you

    • So glad y’all enjoyed it Ranjani, thank you!

  • Lorraine Galarneau

    5 stars
    Loved the sweet potato alfredo, I omitted the lemon juice but added some nutmeg, was yummy.

    • Ooh sounds delightful! Thanks Lorraine!

  • Ashley Lamb

    5 stars
    I added extra garlic and played around with a few dashes of whatever seasonings were in reach. I also added sundried tomatoes as a topping and that was the perfect touch for me! Will definitely be making again.

    • The sundried tomatoes sound magical on top, Ashley! Thank you!

  • Helene

    5 stars
    Oh yum, can’t wait to try this with milk! I need more easy and quick recipes! 🙂

    • Hope you get a chance to try it Helene! Def one of my favorite twists on classic Alfredo!

  • Nellie Tracy

    5 stars
    My new favorite dish! This is one I will be making again and again!

    • Yay!!!! So happy to hear it Nellie, thank you!

  • I’ve only made pasta Alfredo the real, Italian way, with equal parts cream, butter, and Parmesan. But wow! I definitely need to make this! Thanks!

  • Elizabeth

    Are your recipes fat and carb conscious in most recipes?

  • Leila

    5 stars
    I just tried this recipe….awesome. I am obsessed with Alfredo and my 20 month old loves pasta. I boiled and mash the potatoes , my measurements were not exact so I had to adjust heat….sauce thickened quickly. I did not have enough parm on hand, sub with some cream cheese. Seasoned to my taste….love garlic, extra butter…..DELISH. Cannot wait for baby to try.

  • Fernewt

    If I don’t have a microwave, what’s the best way to get the sweet potato right?


    • You can either bake the sweet potato at 400 degrees F for 45 minutes to an hour (after piercing potato with a fork a few times to vent), or you can cube and boil the peeled potato until fork tender (almost like making mashed potatoes!) or simply purchase sweet potato puree in a BPA-free can 🙂

  • Lydia

    Hi there! I was wondering if you could make this with soy or rice milk? Lactose intolerant and missing the creaminess 🙁

    • Jenn

      He Lydia! I’m SUPER lactose intolerant, I feel you! I’ll often use coconut milk [I love So Delicious brand] or almond milk [We use Blue Diamond] and it’s fantastic! I haven’t tried soy milk or rice milk ever but if you adore the taste of either I think they’re worth a try! The parm is lactose free so you should be fine in that department <3 Hope you get a chance to try it!

    • Jessie

      5 stars
      I made this with coconut milk and it was very good.

  • Christina

    I must be the odd man here?
    Do you cook the sweet potato before adding it to the milk?
    Thank you!
    This looks great

    • Jenn

      Ohmygosh did I not add that in the instructions?! EEEEEK! YES yes yes! Thanks for reaching out Christina – updating the post right away! <3

  • I can’t believe how creamy this pasta looks. So good! I definitely need to add this to my weeknight menu soon.

    • Jenn

      Thanks Ashley! <3

  • Jen

    What do you think about using butternut squash instead of sweet potatoes? Too watery?

    • Jenn

      Hi Jen! Go for it! Use a little less dairy [or a thicker dairy like half and half] and then you can always add more as needed to get your perfect sauce thickness 🙂 I love it with butternut too! 🙂

  • Jill

    Anyone know the nutrition on this?

    • Jenn

      Hey Jill! I haven’t calculated it but if you pop it into myfitnesspal.com it should give you a good idea of the nutrition facts. That’s usually a reader favorite as far as tracker tools goes 🙂

  • Shut up. Alfredo that counts AS A VEGETABLE? I’m in.
    This looks so delicious and comforting. Wish we hadn’t already made this week’s meal plan, but there’s always next week!

    • Jenn

      Aw thanks Catherine! There’s totally room for it on next week’s meal plan! Mine and yours! <3 woot!

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