Sweet potatoes are a wonderful ingredient. They bring a sweet, earthy flavor and a soft, tender texture. Combined with creamy goat cheese and fragrant sage, this dish becomes truly special. It’s a cozy meal that’s perfect for any night of the week.
Why You Will Love This Viral Sweet Potato Goat Cheese Sage
This recipe is so easy and quick to make, perfect for beginners. The combination of sweet potatoes and goat cheese creates a creamy and rich dish. Plus, using fresh sage adds a wonderful aroma. It’s a family-friendly meal that everyone will enjoy. The ingredients are simple and can be found at any grocery store, making it accessible for all.
How to Make Viral Sweet Potato Goat Cheese Sage
Making this dish is simple and straightforward. You roast the sweet potatoes for a warm, caramelized flavor and mix them with pasta and creamy sauce. It’s all done in one skillet, making clean-up easy. Your kitchen will smell delicious as the sage crisps up, and your taste buds will thank you for the creamy goodness.
What You Need
- 2 medium sweet potatoes (about 1.1 pounds), peeled and diced
- 2 cloves garlic, minced
- 12 ounces short pasta such as rigatoni, penne, or fusilli
- 4.2 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 20 fresh sage leaves
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 ounce grated parmesan cheese
- Crushed red pepper flakes
Step-by-Step
Preheat the oven to 430°F. Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until they are tender and caramelized.
While the sweet potatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Save 2/3 cup of the cooking water, then drain the pasta.
In a large skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the sage leaves and fry for 1 to 2 minutes until they become crispy. Remove the sage with a slotted spoon and let them drain on a paper towel.
Add the roasted sweet potatoes to the skillet. Use a fork to mash about half of the sweet potatoes while leaving some chunks for texture.
Add the drained pasta to the skillet with the sweet potatoes. Stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water. Toss everything until the sauce is creamy and coats the pasta, adding more pasta water as needed.
Season with salt and freshly ground black pepper. Serve right away topped with the crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of red pepper flakes if you like a bit of heat.
How to Serve Viral Sweet Potato Goat Cheese Sage
You can serve this dish as a main course or alongside a fresh salad for a complete meal. It pairs nicely with a crisp green salad or some roasted veggies. Enjoy it at family dinners, casual get-togethers, or cozy nights at home. The flavors are comforting and inviting.
How to Store Viral Sweet Potato Goat Cheese Sage
To keep leftovers fresh, let them cool to room temperature. Store them in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of water to help the sauce come back to life. Freezing is not recommended, as the texture may change when thawed.
Recipe Tips
- Roast the sweet potatoes until they’re nice and caramelized for the best flavor.
- Don’t let the pasta overcook; it should be al dente for the right texture.
- Feel free to use any short pasta you have on hand.
- If you’re not a fan of goat cheese, cream cheese or feta can be tasty substitutes.
- Save a bit of sage to sprinkle on top after cooking for extra crunch.
Variations & Swaps
- Try adding cooked chicken or shrimp for extra protein.
- Use butternut squash instead of sweet potatoes for a different flavor.
- For a vegan version, swap the goat cheese for a plant-based cream cheese alternative and use olive oil instead of butter.
FAQs
Can I make this dish ahead of time?
Yes, you can roast the sweet potatoes and cook the pasta in advance. Mix everything right before serving for best results.
Can I freeze leftovers?
Freezing is not ideal for this dish, as the texture may change. It’s best enjoyed fresh.
What should I do if it’s too dry?
Add a bit more pasta cooking water or olive oil to make it creamier.
Can I use other herbs instead of sage?
Yes! Thyme or parsley would be great alternatives if you prefer.
What if I don’t have goat cheese?
You can substitute with cream cheese, feta, or even skip the cheese for a lighter dish.
Sweet Potato Goat Cheese Sage
Ingredients
Main Ingredients
- 2 medium medium sweet potatoes, peeled and diced About 1.1 pounds
- 2 cloves garlic, minced
- 12 ounces short pasta such as rigatoni, penne, or fusilli
- 4.2 ounces goat cheese, crumbled
- 1/4 cup heavy cream
- 20 leaves fresh sage
- 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon unsalted butter
- to taste Salt and freshly ground black pepper
- 1 ounce grated parmesan cheese
- to taste Crushed red pepper flakes
Instructions
Preparation and Roasting
- Preheat the oven to 430°F.
- Toss the diced sweet potatoes and minced garlic with 1 tablespoon of olive oil, salt, and pepper.
- Spread them evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized.
Cooking the Pasta
- While the sweet potatoes are roasting, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente, saving 2/3 cup of the cooking water before draining the pasta.
Combining Ingredients
- In a large skillet, heat the remaining tablespoon of olive oil and the butter over medium heat.
- Add the sage leaves and fry for 1 to 2 minutes until crispy. Remove sage with a slotted spoon and let drain on a paper towel.
- Add the roasted sweet potatoes to the skillet and mash about half of them with a fork while leaving some chunks for texture.
- Add the drained pasta to the skillet with the sweet potatoes, then stir in the heavy cream, crumbled goat cheese, and half of the reserved pasta water.
- Toss everything until creamy and coats the pasta, adding more pasta water as needed.
Final Seasoning and Serving
- Season with salt and freshly ground black pepper.
- Serve immediately topped with crispy sage leaves, grated parmesan, a drizzle of olive oil, and a sprinkle of crushed red pepper flakes if you like a bit of heat.
