Roasted Sweet Potato Fettuccine Alfredo

Kimberly Killebrew

You'll love this delicious twist on classic Alfredo sauce!

4 from 1 vote

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 494 kcal

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.

If you're wondering about the liquid to cheese ratio, the pureed sweet potatoes will thicken the sauce.

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