Parmesan Sweet Potatoes & Pasta
Yield
2 servingsPrep
20 minCook
25 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet potatoes, or yams
|
|
| 2 | tablespoons |
brown sugar, light
|
|
| 2 | teaspoons |
olive oil
|
|
| 2 | teaspoons |
margarine
|
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| 6 | ounces |
pasta
spinach, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet potatoes, or yams
|
|
| 3E+1 | ml |
brown sugar, light
|
|
| 1E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
margarine
|
|
| 15 | ml |
water
|
|
| 15 | ml |
Parmesan cheese
grated |
|
| 173.4 | ml/g |
pasta
spinach, fresh |
|
Directions
Prick the sweet potato in several places, place on a paper through cooking time.
Let stand until cool enough to handle, then slip off skin.
Put a large pot of water on to boil.
Pre-heat broiler and spray, or lightly oil, a baking sheet.
Cut potato crosswise into ½ inch slices and place on prepared sheet.
In a small saucepan, combine sugar, oil, butter and water.
Cook over medium heat, stirring constantly, until sauce is smooth and bubbly, about 2 minutes.
Reserve about 2 tablespoons of sauce.
Brush remaining sauce over potato slices, sprinkle with Parmesan cheese, and broil until slightly browned, 1 to 2 minutes.
Cook fettucine according to package directions, drain well, and toss with reserved sauce.
Mound pasta on serving plates and top with potato slices.
