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Viral Sweet Potato Goat Cheese Sage

Viral Sweet Potato Goat Cheese Sage
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Viral Sweet Potato Goat Cheese Sage is a delightful pasta dish that marries the natural sweetness of roasted sweet potatoes with the creamy tang of goat cheese and aromatic sage. This recipe is perfect for family dinners or gatherings, offering a cozy and satisfying meal that everyone will enjoy. The combination of roasted vegetables and a rich, creamy sauce creates an irresistible flavor profile that’s both comforting and nourishing. With straightforward preparation steps, this versatile dish can serve as either a hearty main course or an impressive side.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 2 cloves garlic, minced
  • 12 ounces short pasta (rigatoni, penne, or fusilli)
  • 4.2 ounces crumbled goat cheese
  • 1/4 cup heavy cream
  • 20 fresh sage leaves
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • Salt and black pepper to taste
  • 1 ounce grated parmesan cheese (optional)
  • Crushed red pepper flakes (optional)

Instructions

  1. Preheat your oven to 430°F. Toss diced sweet potatoes and minced garlic with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  2. Boil salted water in a large pot and cook the pasta according to package directions until al dente. Reserve about 2/3 cup of pasta cooking water before draining.
  3. In a skillet, heat remaining olive oil and butter over medium heat. Fry sage leaves for about 1-2 minutes until crispy; remove and drain on paper towels.
  4. Add roasted sweet potatoes to the skillet, mashing half while leaving some chunky for texture.
  5. Mix in drained pasta, heavy cream, crumbled goat cheese, and reserved pasta water until creamy; adjust consistency if needed.
  6. Season with salt and pepper to taste, then serve topped with crispy sage leaves, grated parmesan (if using), and crushed red pepper flakes.

Nutrition

Find it online: https://chadrecipes.com/viral-sweet-potato-goat-cheese-sage/

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