Creamy Sweet Potato Pasta with Crispy Kale

by Kelli H. on August 22, 2012

Last night I made a delicious dinner.

I decided to finally make some recipes I’d pinned. This one was such a keeper that I had to photograph it and share. I was on my own for dinner last night, since David started his new Fall 2012 classes. There’s two night during the week where I’ll be eating alone. As soon as I got home, I poured myself a glass of the remaining Blue Plate Chenin Blanc I had left. I started to feel much more relaxed and realized how incredibly hungry I was. I got to work in the tiny kitchen I call mine.

This pasta dish didn’t take long at all. I threw my large sweet potato into the microwave for about 8 minutes, and I was ready to go. I got my oven preheating while the tater cooked, I washed my kale, and was putting it into the oven right as my tater was done. I love when cooking is timed perfectly. Everything comes together so much easier.

When David got home from class, we went on an hour walk, and then he enjoyed some pasta himself. He really loved it, too. I knew this one was a keeper! I’ll definitely be making it again in the fall and winter. I love that the sweet potato gives it such a creamy sauce without using cream. It’s pretty awesome! Try it out for yourself.

Pour yo’ self a glass of wine, get coookin’, and relax. That’s an order.

Creamy Sweet Potato Pasta with Crispy Kale
adapted from How Sweet It Is

1 large sweet potato, cooked and mashed
2 tablespoons olive oil, divided
1 shallot, chopped
2 garlic cloves, minced
1 tablespoon flour
1 1/2 cups milk
1/2 pound whole wheat spaghetti or linguine
1 bunch of kale, stems removed, torn, and washed
1/2 cup parmesan cheese, plus 1 tablespoon
salt and pepper

1. Preheat oven to 375 degrees. In a large bowl; toss kale with 1 tablespoon olive oil, salt and pepper. Spread out on a baking sheet and sprinkle with 1 tablespoon parmesan cheese. Bake for 15 minutes.
2. Bring a large pot of water to a boil. Cook noodles until al dente or your preference.
3. In a large sauce pan over low heat; heat 1 tablespoon olive oil. Saute shallot and garlic for 5 minutes, or until very soft and fragrant. Sprinkle in flour, and whisk constantly until golden or for about 3-5 minutes. Whisk in mashed sweet potato and milk, season with salt and pepper. Stir in 1/2 cup parmesan cheese. Once sauce is thickened, combine sauce with cooked pasta. Stir in crispy kale leaves.

{ 8 comments… read them below or add one }

Michelle O August 22, 2012 at 2:07 pm

I am so trying this! We are on a Kale kick right now and Nick LOVES sweet potatoes. Thanks for this 🙂

Reply August 22, 2012 at 5:57 pm

So I think this will be dinner tomorrow or Saturday night. Looks SO good!!


Maren August 22, 2012 at 6:34 pm

I love this recipe idea! Using the kale chips is like… genius. Do you think you could do the recipe with a milk alternative? Maybe soy or almond?


Made in Sonoma August 22, 2012 at 6:49 pm

I’ve never used an alternative, but you can make sauces with pretty much any liquid, so I’m sure it would work. I’d give it a try if I were you. Almond might give it a funny taste though, so soy would probably be better.


Maren August 22, 2012 at 8:04 pm

okay awesome I’m totally making this with whole wheat pasta. Soy is usually the best because it will thicken (like milk) more than the other alternative milks… just for future knowledge.


Natalie @ Once Upon a Cutting Board August 23, 2012 at 1:25 am

I’ve had this recipe bookmarked to try as well, so I’m glad to hear you liked it and to see that you made it a littler simpler to make too! I don’t think I’m ready to eat sweet potatoes yet so I’ll wait until fall to try it 🙂


Push.Pump.Progress August 23, 2012 at 2:18 am

wow! i wish i ate pasta because that looks amazing! i might have to grab some gluten free pasta and try this one out!


Annie August 23, 2012 at 8:39 pm

Oh that looks so good. I love the addition of kale to this! I have a hard time figuring out how to use kale- pasta is a great idea! It looks delish!


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