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4 from 1 vote

Roasted Sweet Potato Fettuccine Alfredo

You'll love this delicious twist on classic Alfredo sauce!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Calories: 494kcal
Author: Kimberly Killebrew


  • 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
  • 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.


If you're wondering about the liquid to cheese ratio, the pureed sweet potatoes will thicken the sauce.
Calories: 494kcal | Carbohydrates: 47g | Protein: 11g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 647mg | Potassium: 658mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16795IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 1.9mg