By Brooke McLay
Sweet potatoes are so versatile. And this time of year, they are so deliciously comforting, too! If you’re looking for a unique way to serve up this autumn root veggie, try this beautiful recipe for Autumn Pasta with Sweet Potatoes. With the addition of cranberries, hazelnuts, and rosemary in a garlic-cream sauce, this recipe is surprisingly simple, elegant, and delicious!
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Autumn Pasta with Sweet Potatoes, Cranberries & Rosemary
Ingredients
- 2 sweet potatoes
- 2 tablespoons butter
- 4 cloves garlic, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 pint cream
- 1/2 tablespoon salt
- 1/2 cup dried cranberries
- 1/2 cup hazelnuts
- 1 package spaghetti, cooked
Directions
- Pierce sweet potatoes and cook in microwave 8-10 minutes, or until tender. Allow to cool before peeling and cutting into small cubes. Set aside.
- In a large skillet, melt butter over medium-high heat. Add garlic and rosemary. Cook about 30 seconds, then add cream and salt. Stir until steaming. Pour over pasta. Toss with cranberries, hazelnuts, and cubed sweet potatoes. Serve immediately and enjoy!
