When it comes to cozy comfort food, Easy Sweet Potato Fettuccine hits all the right notes. The smooth, velvety sauce is made with roasted sweet potatoes, garlic, and shallots, creating a rich base that pairs beautifully with the tender, perfectly cooked fettuccine.
A touch of fresh tarragon adds a hint of herbal freshness, while a generous scoop of Parmesan cheese finishes it all off with a savory kick. This dish combines the best of both worlds—decadent yet surprisingly light, indulgent yet full of nourishing flavors.
What makes this recipe special is the way the sweet potatoes transform into the creamiest, most flavorful sauce. Roasting the sweet potatoes, garlic, and shallots first helps bring out their natural sweetness and depth of flavor, giving the sauce a perfect balance of richness.
Paired with the soft fettuccine and the buttery, creamy finish, this dish is comfort food at its finest, yet simple enough to prepare on a weeknight.
This Easy Sweet Potato Fettuccine is a great way to mix things up and give your traditional pasta dishes a wholesome twist. Plus, it’s incredibly versatile! Add your favorite veggies or proteins for a personalized touch, or serve it on its own for a delicious, satisfying meal.
What’s so Special About This Dish?
- Full of flavor: Sweet potatoes, garlic, and shallots roasted to perfection create an irresistible sauce.
- Simple ingredients, big impact: It’s easy to make, and the flavors are incredibly satisfying.
- Quick weeknight meal: Ready in under 40 minutes!
- Comforting & creamy: The perfect balance of creamy, savory, and just a touch of sweetness.
- Versatile: Customize with extra veggies, or toss in some protein like grilled chicken or tofu for a more hearty dish.
Easy Sweet Potato Fettuccine Recipe
Equipment
- Baking sheet
- Blender
- Medium saucepan
- Large pot (for pasta)
Ingredients
- 1 pound sweet potatoes peeled and cut diced
- 3 cloves garlic peeled and halved
- 3 medium shallots peeled and cut in half lengthwise (or quartered if large)
- 2 tablespoons extra virgin olive oil
- 3 cups hot chicken stock vegetarian: use vegetable broth
- 1 small sprig of fresh tarragon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup heavy cream
- 4 tablespoons butter
- 1/3 cup freshly grated Parmesan cheese
- 10 ounces fresh fettuccine or equivalent dried
Instructions
- Roast Vegetables: Toss sweet potatoes, shallots, and garlic in olive oil. Spread on a baking sheet. Roast at 450°F for 25 minutes, flipping halfway through.
- Blend Sauce: Blend the roasted veggies with hot chicken stock and tarragon until smooth. Add cream, salt, and pepper, then blend again.
- Cook Sauce: Pour the puree into a saucepan, heat, then stir in butter and Parmesan until smooth. Season with salt and pepper.
- Cook Pasta: Cook fettuccine according to package directions. Toss with sauce while hot.
- Serve: Garnish with extra Parmesan and tarragon. Serve immediately!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 494kcal |
| Carbohydrates | 47g |
| Fibre | 4g |
| Fat | 30g |
| Protein | 11g |
| Sugar | 6g |
Variations that Will Create Fun in Your Dish!
Here are some expert-level variations to elevate this sweet potato pasta dish with a few creative twists:
Flavor Enhancement
- Smoked Paprika – Add a teaspoon of smoked paprika to the roasting sweet potatoes, shallots, and garlic for a smoky depth.
- Curry Powder – A dash of curry powder in the sauce introduces a warm, aromatic flavor that pairs beautifully with sweet potatoes.
- Lemon Zest – Brighten the sauce with a hint of lemon zest before blending for a fresh contrast to the richness.
Boosting Creaminess & Texture
- Cashew Cream – Swap out some of the heavy cream for cashew cream to add a dairy-free richness.
- Ricotta or Mascarpone – Stir in a couple of tablespoons of ricotta or mascarpone at the end for an ultra-creamy texture.
- Parmesan Crisp – Create a crispy topping by baking Parmesan into little crisps and sprinkle on top for crunch.
Herb & Acidity Balance
- Lemon Juice & Fresh Basil – Add a squeeze of fresh lemon juice along with basil to brighten up the sauce and balance the sweetness of the potatoes.
- Thyme or Sage – Swap the tarragon with fresh thyme or sage for an earthy twist that complements the roasted vegetables.
Adding Depth of Flavor
- Miso Paste – Stir in a tablespoon of white miso paste while blending the sauce to introduce a savory umami note.
- Roasted Garlic Oil – Drizzle a bit of roasted garlic-infused olive oil over the finished dish for a luxurious, aromatic finish.
Protein Enhancements
- Grilled Chicken or Shrimp – Top with grilled chicken or shrimp for extra protein and a charred flavor contrast.
- Crispy Tempeh – Pan-fry cubes of tempeh in a little olive oil for a crispy, plant-based protein option.
Garnish & Presentation
- Chopped Toasted Walnuts – Add chopped toasted walnuts or pecans for texture and a nutty contrast.
- Truffle Oil Drizzle – Finish with a drizzle of truffle oil to make this dish feel extra indulgent.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
