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 minutesminutes
Cook Time 20 minutesminutes
Total Time 28 minutesminutes
Servings 4servings
Calories 422kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
8ozdry fettuccine noodles
1medium sweet potatoapprox. 1/2 cup pureed
1cupwhole milk
1TBSPbutter
1clovegarlicmashed and minced to 1/2 tsp
¼tspsalt
½tspgarlic powder
2tspfresh lemon juice
1tspchopped parsleybasil or spinach are great too!
1cupfreshly grated Parmesan cheese
2-4TBSPfreshly grated Parmesan for topping
salt and pepperto taste
EXTRAS:
1.5tspcajun seasoning blendor to taste (optional but delish!)
Instructions
Cook pasta al-dente via package instructions.
While the pasta boils, microwave your sweet potato for until fluffy and soft, approx. 7-8 minutes.
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.
Heat butter and garlic in the microwave for 20 seconds to infuse the flavor, add to your puree and pulse.
Drain pasta and return to pot, switching burner to medium heat.
Immediately add the remaining 3/4 cup of milk along with salt and garlic powder to the pasta and stir constantly.
Add sweet potato puree and parmesan cheese and continue stirring constantly until the sauce starts to thicken. This usually takes 5-10 minutes.
The end result is a sauce that's super thick, creamy, and full of flavor!
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!
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.
Serve immediately topped with a sprinkle of parsley and finely grated Parmesan or Romano cheese.
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!