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3.5 from 4 votes

Creamy Sweet Potato Pasta Bake

Baked pasta in a creamy, cheesy sauce made with roasted sweet potatoes and Greek yogurt.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Dish, Vegetarian
Servings: 6
Author: Jess Smith via Inquiring Chef

Ingredients

  • 1.5 pounds sweet potatoes (about 2 large), roasted until tender (see note)
  • 12 ounces fusilli pasta
  • 1 Tablespoon extra virgin olive oil
  • 1 onion, finely diced
  • 2 large carrots, finely diced
  • 1.5 cups low sodium vegetable broth
  • 1/4 cup plain Greek yogurt
  • 4 ounces sharp cheddar cheese, shredded

For topping:

  • 2 ounces parmesan cheese, finely grated
  • 10 leaves fresh sage
  • extra virgin olive oil

Instructions

  • Lightly grease a 9x13 baking dish. Preheat the oven to 350 degrees F.
  • Scoop the cooked sweet potato into a bowl and lightly mash with a fork until nearly smooth.
  • Boil noodles according to package instructions, but stop cooking them 2-3 minutes sooner than directed. (The noodles will finish in the sauce, so don't overcook them!)
  • Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the onions and carrots and sauté until very tender, about 6-8 minutes. Add the vegetable broth and mashed sweet potato and stir gently until it begins to simmer. Remove the skillet from the heat. In a large bowl, combine the cooked pasta, sweet potato sauce, Greek yogurt, and cheddar cheese. Stir to mix well. Pour the pasta into the prepared baking dish.
  • Top the pasta with parmesan cheese. Dip each of the fresh sage leaves in olive oil and scatter them over the cheese. Bake until evenly heated through, 15-17 minutes. Turn on the oven's broiler and broil until the parmesan is golden and the sage leaves are crisp, about 2-3 minutes. Serve immediately.

Notes

I like to roast my sweet potatoes for this recipe by wrapping them in foil, piercing them with a knife, and putting them in a 400 degree oven until very tender, about 45 minutes. Alternatively, you can microwave them on high (pierce them with a knife, but DON'T wrap them in foil), until tender all the way to the center, 7 to 10 minutes.