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A bowl of fresh fettuccine pasta tossed in rich, creamy sweet potato sauce, topped with extra Parmesan and fresh tarragon. The dish looks indulgent and vibrant, ready to serve.

Easy Sweet Potato Fettuccine Recipe

This Roasted Sweet Potato Fettuccine with Tarragon Sauce is a rich and creamy dish with a touch of sweetness from the roasted sweet potatoes and a herby finish from fresh tarragon. The Parmesan adds a lovely richness, making this a perfect comfort meal for any occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 494 kcal

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.
    A baking sheet filled with diced sweet potatoes, halved garlic cloves, and halved shallots tossed in olive oil, ready to roast in a preheated oven at 450°F. The vegetables are golden brown and caramelized after 25 minutes.
  • Blend Sauce: Blend the roasted veggies with hot chicken stock and tarragon until smooth. Add cream, salt, and pepper, then blend again.
    A high-speed blender with roasted sweet potatoes, shallots, garlic, and hot chicken stock blended to a smooth consistency. The blend looks creamy and vibrant, ready to be transformed into a delicious sauce.
  • Cook Sauce: Pour the puree into a saucepan, heat, then stir in butter and Parmesan until smooth. Season with salt and pepper.
    A saucepan with the creamy sweet potato sauce simmering on the stove, butter and Parmesan melting into the puree, creating a velvety, rich texture.
  • Cook Pasta: Cook fettuccine according to package directions. Toss with sauce while hot.
    Fresh fettuccine pasta boiling in water, with steam rising as the noodles cook to perfection, ready to be combined with the sauce.
  • Serve: Garnish with extra Parmesan and tarragon. Serve immediately!
    A bowl of fresh fettuccine pasta tossed in rich, creamy sweet potato sauce, topped with extra Parmesan and fresh tarragon. The dish looks indulgent and vibrant, ready to serve.