Sweet Potato Pasta Sauce
This sweet potato pasta sauce combines roasted sweet potato, onion, and garlic in a smooth sauce without cream. Tomato paste and smoked paprika balance the sweetness before the sauce is tossed with spaghetti.
Ingredients
- 225 g spaghetti
- 680 g sweet potato weighed after peeling and diced
- 1 medium yellow onion chopped
- 6 garlic cloves unpeeled
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 240 ml water
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- ¼ teaspoon chili flakes optional, plus more for garnish
- 240 ml reserved pasta cooking water
- Fresh basil for garnish, optional
- Grated parmesan cheese for garnish, optional
Instructions
- Preheat an oven to 200 °C. Place 680 g sweet potato, diced, 1 medium yellow onion, chopped, and 6 garlic cloves, unpeeled, on a large baking sheet. Drizzle with 3 tablespoons extra virgin olive oil and season with ¾ teaspoon salt and ½ teaspoon ground black pepper. Toss well, spread into an even layer, and roast for 30 minutes, until the sweet potato is very soft and lightly caramelized.
- Let the vegetables cool slightly, then squeeze the roasted garlic from its skins. Transfer the sweet potato, onion, and garlic to a blender. Add 240 ml water and blend for 1 minute, until completely smooth.
- Meanwhile, bring a large pot of well-salted water to a boil. Cook 225 g spaghetti according to the package directions until al dente. Reserve up to 240 ml reserved pasta cooking water, then drain the spaghetti.
- Transfer the blended sweet potato sauce to a large pot over low to medium heat. Stir in 2 tablespoons tomato paste, 1 teaspoon smoked paprika, and ¼ teaspoon chili flakes, if using. Cook for 2–3 minutes, stirring constantly, until heated through and evenly combined.
- Add the cooked spaghetti and toss until evenly coated. Gradually add up to 240 ml reserved pasta cooking water cooking water as needed, until the sweet potato pasta sauce is glossy and coats the spaghetti evenly. Taste and adjust the seasoning if necessary.
- Serve hot with optional fresh basil, grated Parmesan, and additional chili flakes.
Notes
Measure after peeling: Weigh the sweet potato after peeling so the sauce retains the intended thickness and balance.
Protect the garlic: Roast the cloves in their skins to prevent the garlic from scorching before the sweet potato softens.
Adjust gradually: Add the reserved pasta water a little at a time because sweet potatoes can produce sauces of different thicknesses.
Coat the spaghetti thoroughly: Toss until every strand is covered so the thick blended sauce is distributed evenly.
Nutrition
Calories: 474kcal | Carbohydrates: 82g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 607mg | Potassium: 855mg | Fiber: 8g | Sugar: 11g | Vitamin A: 24526IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 2mg
