Even though the holidays are long over, our consumption of sweet potatoes doesn’t have to be – nor should it be!
Find out more about the U.S.history of sweet potato consumption and why you should be eating them throughout the year in my post on Curried Sweet Potato Soup with Tarragon.
Now let’s talk Fettuccine Alfredo. A few months ago I published my recipe for the best Fettuccine Alfredo and included some fascinating history about the dish’s origin and its Hollywood connection. Fettuccine is one of the all-time best comfort dishes – it’s simple, filling and absolutely scrumptious.
Here is a delicious twist on this classic dish. It’s packed with flavor and has a beautiful color!
Plus it’s a great way to pack in a super healthy vegetable.
Got picky kids who struggle to eat their veggies? (Most of us raise our hands.) This is the perfect way to camouflage an especially healthy vegetable and your kids won’t even know it! (Nor will the picky adults for that matter.)
Let’s get started!
Peel and dice the sweet potato in roughly 3/4 inch pieces.
Peel the shallots and garlic. Depending on the size of your shallots, either half or quarter them.
Place the sweet potato, garlic and shallots in a large bowl and toss with olive oil.
Spread the vegetables out on a lined cookie sheet, single layer.
Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth.
Add the cream, salt and pepper and puree again.
Place the puree in a medium saucepan over medium-high heat. Once the mixture begins to simmer stir in butter and Parmesan cheese until melted and the sauce is smooth. Add salt and pepper to taste.
Toss the cooked, hot noodles in the sauce, dish them onto plates, sprinkle with some freshly grated Parmesan and garnish with a sprig of tarragon.
Roasted Sweet Potato Fettuccine Alfredo
- 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 tablespoon extra virgin olive oil
- 3 cups hot chicken stock (vegetarian: use vegetable broth)
- 1 small sprig 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 (Gluten Free: Use GF fettuccine, cooked al dente just before adding to the sauce so it's still hot)
- Place the sweet potatoes, shallots and garlic cloves in a bowl and toss with the olive oil.
- Spread the vegetables out single-layer on a lined baking sheet.
- Roast at 450 degrees F for about 25 minutes, flipping the veggies over after every 10 minutes or so, until browned.
- Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth. Add the cream, salt and pepper and puree again.
- Place the puree in a medium saucepan over medium-high heat. Once the mixture begins to simmer stir in butter and Parmesan cheese until melted and the sauce is smooth. Add salt and pepper to taste.
- Toss the freshly cooked hot pasta in the sauce until coated.
- Served immediately sprinkled with some freshly grated Parmesan cheese and garnished with a sprig of tarragon.