Sweet Potato Pasta

Sweet Potato Pasta is an amazing comfort meal with fried sweet potatoes cubes. Pasta and sweet potatoes are dunked in a rich and creamy sauce made from dairy free cream cheese. A 30 minute meal that the whole family will love and that just tastes great any time.

Sweet potatoes always taste great – whatever the time of the year and whatever the combination.

Just check out my Sweet Potato Curry, the Sweet Potato Soup, or especially for the holiday season my Sweet Potato Stuffing, and you see what a versatile ingredient these sweet potatoes are.

Here is why you should try this Sweet Potato Pasta

Dairy free cream cheese adds so much creaminess (like in my recipe for Creamy Mac and Cheese) and richness to this pasta

Garlic, onion powder, and red pepper flakes are here to add so much flavor.

The texture: We don’t cook our potatoes, but we fry them. It wouldn’t be me, if I didn’t show you how to make them perfectly crispy and extra satisfying.

Great with any pasta you can think of. Use your favorite, but I like penne most.

What you need for this Sweet Potato Pasta recipe

Pasta —  the beauty of this recipe is that you can really use what pasta you have on hand, even leftover is great.

Vegan cream cheese and crumbled feta both make this dish extra creamy, rich, decadent and oh yet so satisfying

Oil  — neutral vegetable oil is great, but you can also use olive oil, if you prefer. It will give this a much stronger and deeper flavor.

Sweet potatoes — provide such a great texture and taste, complimenting the other ingredient. It feels like you eat in a restaurant, but it is so easy to make. Thanks to the method we precook our potatoes firstly and then then shortly go right in to the pan for frying. You can be sure this makes all the difference and everything so tasty.

Red pepper flakes — I like to add a little bit of heat to spice things up. Hot sauce will work as well.

Garlic powder — garlic in all forms is always great. I use garlic powder, because it really boosts the flavor.

Thyme — Not a fan of thyme? I can promise you after you taste this Sweet Potato Pasta you definitely will. It adds so much contrast to the other components, but in a good way.

Onion powder — I like to keep it really simple. No peeling and chopping. But feel to use fresh onion, if you would like to.

Parsley adds lots of freshness in contrast to the other textures, really good friends.

Oat milk — this is seriously my favorite milk, because it tastes like the real deal.

How to make Sweet Potato Pasta

Wash your sweet potatoes, clean and peel them. Add them to a pot with boiling water or use a steamer basket. You want to precook them for around 4 minutes.

In the meantime, cook your pasta according to the manufacturer’s directions in lightly salted water.

When your sweet potatoes are done, let them cool a bit, then cut them into cubes. Heat oil in a skillet and give the cubes to it. Fry them for around 6 minutes, until the potatoes are really crispy. Season with a pinch of salt and pepper.

In a bowl combine thyme, garlic powder, onion powder, red pepper flakes, fresh parsley, feta, cream cheese, and milk. Mix with pasta and sweet potatoes. Serve in bowls or on plates.

Tips and tricks

Leftovers can be stored in the fridge for 4 days and reheat greatly on the stove or in the microwave.

Don’t miss out to precook your sweet potatoes, this is crucial for extra crispy potatoes. It releases immediately the starch, makes them soft and this my friends will guarantee best results.

Cut your sweet potatoes into cubes after you precook them, because otherwise they will get soggy. 

To make ahead: you can cook your sweet potatoes before so they are cooled down and ready for frying.

Tag me with your remakes of this Sweet Potato Pasta on Instagram or Facebook.

Cheers, Florian.