Pasta in sweet potato-cream sauce with sweet potato crisps on top (photo: Walla! system, Michal Levy Alhalal)
If you like pasta in rosé sauce or pasta in cream and mushroom sauce, you're going to love this sauce, which I think easily surpasses the previous two.
Sweet potato sauce with cream, creamy, wintery and velvety.
The sweet potato gives the sauce a great taste and sweetness, so the sauce is also very popular with children and a great way to incorporate the tatamam root into the menu.
I made crispy chips from the sweet potato skins in a few minutes, also to add some fun crispiness on top of all this wonderful creaminess, also because it's a shame to throw away such a wonderful raw material and mainly because it's simply a delicacy.
Michal Levy Elhalal is a mother of three daughters, a professional cook and recipe writer, and the author of three cookbooks.
To see what else she cooks, you can go to her recipe blog Michi, or her Instagram page.
Pasta in velvety sweet potato sauce (Photo: Michal Levy Alhalal)
1 package penne pasta or any short pasta you like (400 grams)
For sweet potato sauce:
2 medium sized sweet potatoes
4 tablespoons of olive oil
2 sprigs of rosemary separated into leaves
160 ml cooking cream or sweet cream (unsweetened)
50 grams Parmesan
¼ teaspoon grated nutmeg
Ground black pepper
For the conversion table click here >
How do you make pasta with sweet potato cream?
1 Cook the pasta according to the preparation instructions on the package.
Filter and keep a cup and a half of the cooking water aside.
Drizzle a little olive oil over the pasta and mix.
2 For chips with betta shells: heat the oven to 180 degrees and line the oven tray with baking paper.
Peel the sweet potatoes, mix the skins with 2 tablespoons of olive oil and salt.
Bake for 6-7 minutes or until the skins are golden and hard.
Set aside until serving.
3 For the sweet potato and cream sauce: cut the sweet potatoes into cubes and finely chop the rosemary leaves.
Heat the remaining olive oil in a large pan, add the sweet potato cubes and rosemary and fry on a medium flame for 4 minutes, until golden.
4 Pour the cooking water we saved into the pan and cook for about 10-12 minutes on medium heat without a cover until the sweet potatoes soften.
Add cream and cook for 2-3 minutes.
Remove from the heat.
5 Using a hand blender or food processor, grind the sauce to a smooth cream and return to the pan.
6 Add half of the Parmesan cheese and the nutmeg to the sauce and bring to a boil.
Season with salt and black pepper, taste and adjust seasoning.
7 Add the pasta to the sauce, mix and cook on a medium flame for about 2 minutes.
Transfer to serving plates, garnish with the sweet potato skins and the remaining parmesan on top and serve hot.
More pasta recipes
Meat balls and pasta in one pot
Classic bolognese sauce
Pesto pasta with chicken
Homemade olive rolls
Italian pasta salad
A pot of flakes with vegetables and chickpeas
Crazy cauliflower and cheese lasagna
Peachy pasta with mushroom ragout
Borax pizza from Laveh