Description
Indulge in the comfort of our Viral Sweet Potato Goat Cheese Sage, a delightful dish that masterfully combines roasted sweet potatoes, creamy goat cheese, and aromatic sage. This recipe is perfect for cozy dinners or as an impressive side at your next gathering. The rich flavors and creamy texture come together seamlessly, providing a satisfying meal that’s both nutritious and easy to prepare. In just 45 minutes, you can create a culinary experience that will leave everyone asking for seconds. With fresh ingredients and simple steps, this dish is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
- 12 ounces short pasta (rigatoni, penne, or fusilli)
- 4.2 ounces crumbled goat cheese
- 1/4 cup heavy cream
- 20 fresh sage leaves
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 430°F. Toss diced sweet potatoes and minced garlic with olive oil, salt, and pepper; spread on a baking sheet.
- Roast for 20-25 minutes until tender and caramelized, stirring halfway through.
- Boil salted water in a large pot; cook pasta according to package directions until al dente. Reserve about 2/3 cup cooking water before draining.
- In a skillet, heat remaining olive oil and butter over medium heat. Fry sage leaves until crispy; remove and drain on paper towels.
- Add roasted sweet potatoes to the skillet; mash half while leaving some chunks intact.
- Combine drained pasta with sweet potatoes, then stir in heavy cream, goat cheese, and reserved pasta water until creamy.
- Season with salt and pepper to taste; serve topped with crispy sage, grated parmesan, olive oil drizzle, and red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 40mg