Parmesan Sweet Potatoes & Pasta
Submitted by luvinbabe
Broiled sweet potato slices with Parmesan and a brown sugar glaze served over spinach fettuccine. A sweet-savory pasta dish that’s surprisingly light and comes together in under an hour.
YIELD
2 servingsPREP
20 minCOOK
25 minREADY
50 minThis recipe pairs two things you might not expect together: broiled sweet potatoes with a brown sugar glaze and spinach fettuccine tossed in the same buttery sauce. The combo works because the natural sweetness of the potato plays off the salty Parmesan and earthy spinach pasta.
The sweet potato gets microwaved first, then sliced and brushed with a quick stovetop sauce of brown sugar, olive oil, margarine, and water. A minute or two under the broiler caramelizes the sugar and crisps up the Parmesan into golden, bubbly patches. That broiler step goes fast, so keep a close eye on it.
Reserving a couple tablespoons of the glaze for the pasta is the move that ties the whole plate together. It coats the noodles lightly without drowning them.
Pro Tips
- Pierce the sweet potato generously before microwaving. Undercooked spots will be hard to slice evenly.
- Watch the broiler closely. The sugar in the glaze can go from caramelized to scorched in seconds.
- Use real Parmigiano-Reggiano if you can. The sharper flavor stands up better against the sweetness.
- Spinach fettuccine adds color contrast, but regular fettuccine works just as well.
Variations
- Add a pinch of cayenne or smoked paprika to the glaze for a sweet-heat kick.
- Swap the fettuccine for penne or rigatoni if you prefer a shorter pasta shape.
- Top with toasted pecans for extra crunch and a nutty finish.
Ingredients
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.
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