Food & Drink
Jan 22, 2014

foodie at heart: sweet potato cream pasta with kale

By: Morgan Lindsay
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Food & Drink
Jan 22, 2014

foodie at heart: sweet potato cream pasta with kale

By: Morgan Lindsay
Sweet potato? check. Kale? check. Cheese? check. Okay when can I start eating?? It's Wednesday again, time for a mid week food pick me up! On the menu tonight is this sweet potato cream pasta from how sweet it is - another one of my favourite food blogs. Written, tested and photographed by Jessica, this creamy pile of goodness is three of my favourite ingredients coming together.

image via. how sweet it is

This is pretty much my definitely of comfort food - perfect for a winter Wednesday! Check out the rest of Jessica's recipes over at how sweet it is and see the full recipe for the Sweet Potato pasta below. Enjoy! Sweet Potato Cream Pasta with Crispy Kale - Recipe originally written & posted by Jessica of how sweet it is serves 2-4 1 large sweet potato, cooked and mashed (about 1 1/2 cups) 1 tablespoon olive oil 2 tablespoons unsalted butter 1 shallot, chopped 2 garlic cloves, minced or pressed 1 tablespoon flour 1 1/2 cups skim milk 1/2 cup freshly grated romano cheese + 2 tablespoons 1/2 pound whole wheat pasta (preferably noodles) 1 head of kale, leaves torn from stems 1 tablespoon toasted sesame oil 1/2 teaspoon salt 1/2 teaspoon pepper Preheat oven to 350 degrees. In a large bowl, add kale, sesame oil, 2 tablespoons romano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for 1-2 minutes, until flavors are distributed. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside. Bring pasta water to a boil and prepare pasta according to directions. While kale is cooking, heat olive oil and butter oven medium-low heat in a large skillet. Add in shallots and garlic with a pinch of salt, cooking for 4-5 minutes until soft and translucent. Increase heat to medium and add in flour, whisking constantly to create somewhat of a roux. Once the roux has turned golden, add in mashed sweet potato and milk, whisking to combine. It will take a few minutes of whisking to bring the mixture together, and it’s okay if a few small bits of potato remain. Let the mixture come to a simmer in order for it to thicken a bit, but be careful because it thickens quickly. If it becomes too thick, simply add a little milk to thin it out. Reduce heat to low and stir in romano, remaining salt and pepper. Once pasta is finished cooking, add noodles directly into the sweet potato sauce. Let sit for a few minutes, then transfer everything to a large bowl. Top with crispy kale and toss to distribute.
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foodie at heart: sweet potato cream pasta with kale