roasted sweet potato pasta (WHB#110: sage)

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recipe: Penne with Oven Roasted Sweet Potato, Pecans and Goat’s Cheese

Weekend Herb Blogging (WHB #110) – Sage (Salvia officinalis)

(click on image for larger view and more photos)

oven roasted sweet potato pasta There’s no doubt about it, roasted sweet potatoes are fantastic on their own. (We just had them the other night with rice and claypot jerk pork. Mmmm, that was a fantastic dinner!! …but that’s another story.)

Oven roasted sweet potatoes are also great in a pasta dish. Pecans and goat’s cheese are excellent additions, complementing each others’ flavours well.

This sort of pasta dish is one of my staple “Oh NO!! We have to eat and leave in less than an hour and I haven’t made dinner yet!” dishes. It’s fast to make and delicious. You have to agree, even though it has a bit of a look of dog’s breakfast, it still looks good enough to eat. (If you could smell it, you would agree!)

Here’s what I did:

Penne with Oven Roasted Sweet Potato, Pecans and Goat’s Cheese
(no measurements – use what you think is right)

  • sweet potato (yam), cubed
  • onion, chopped coarsely
  • olive oil
  • fresh herbs, chopped (for this one, I used sage and oregano)
  • chili flakes, seasalt and pepper
  • brown mustard seeds
  • pecans
  • penne (any pasta will do)
  • boiling salted water
  • green beans (optional)
  • goat’s cheese

preparation

  1. Wash vegetables well. There is no need to peel the sweet potato but you can if you want. (We NEVER peel sweet potatoes.) Coarsely chop the sweet potato and onion. Put all of the sweet potato, three quarters of the onion and fresh herbs into a shallow roasting dish; drizzle with olive oil; sprinkle with salt and oven-roast at about 350F til almost fork-tender (about 30 minutes). This extra step is to make the potatoes really chewy. Remove from oven and set aside to cool. (This can be done earlier in the day.)
  2. Cut off a disc of goat cheese and place on counter to bring up to room temperature.
  3. Cook the penne in plenty of salted boiling water until al dente. If you have green beans, add them to the boiling water 3 minutes before the pasta is done (sorry, no green beans on the day I took pictures…).
  4. While the water is coming to a boil and the penne are cooking, finish roasting oven roasting the sweet potatoes til fork-tender, golden and a bit caramelized just before serving (about 10 minutes).
  5. Put pecans and brown mustard seeds into hot oil and sauté until the mustard seeds begin to pop and the pecans are aromatic (not much more than a minute or so). Add the rest of the onions and continue sautéeing until the onions are soft.
  6. Drain the penne and put them in a serving bowl. Add roasted sweet potatoes to the cooked penne. Crumble the goat’s cheese overtop. Add the pecan and onion mixture overtop. Toss, grind pepper overtop and serve immediately.

Really, if you can, do include the green beans; it’s just a tiny bit better with them. Although… it’s still very good even without that touch of green!

Weekend Herb Blogging (WHB) #110
Sage (Salvia officinalis)

weekend herb blogging - © kalyns kitchen I love oven-roasted sweet potatoes with pasta! So it’s no surprise that I have already featured it for Weekend Herb Blogging #36. But this pasta dish has evolved to become a one dish dinner rather than a side.

I have to admit that sage isn’t absolutely necessary to make the dish work; any fresh or dried herb(s) will do. But sage and sweet potato really are made for each other!

Please read more about sage:

This week Kalyn’s (Kalyn’s Kitchen) wonderful weekly event, WHB is being hosted by Truffle (What’s on My Plate).

For more details on how to participate in Weekend Herb Blogging, please see the following:

 

This entry was posted in crossblogging, food & drink, main course, posts with recipes, side, vegetables, WHB on by .

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  • I think it sounds fantastic. I’m on a bit of a sweet potato kick around here too. It’s funny because I never used to like them. Now I realize I just don’t like *candied* sweet potatoes! I want some of this, definitely with beans and sage both!

  • I love sweet potaotes. We get such cute, little ones here (from the gourmet produce section, and a bit expensive). And goat cheese with anything! Together? A very interesting combination…that I’m going to try with the next lot….

  • ejm

    That was exactly what happened with me too, Kalyn. I never much cared for glazed or candied sweet potatoes. They are already plenty sweet enough, aren’t they?

    I’ll be really interested to hear what you think about it, Katie, especially because I know that you can get really great goat’s cheese. (I’m still feeling absolutely green with envy after seeing the photo of the goat’s cheese you had with a recent salad.)

  • Make me a third on thinking I didn’t like sweet potatoes, but discovering as an adult that it was the sickening sweetness of added ingredients that revolted me, not the sweet potatoes. I recently posted about the roasted sweet potatoes we had as part of our Thanksgiving dinner, and make them often, but I’d never thought of topping pasta with these. What an interesting idea! Thanks for sharing it.

  • Thanks for the recipe. Looks sumptuous. Bet it’s delicious!

  • Wow. I would never ever in a million years thought of putting these ingredients together, and yet it is glorious. I didn’t skip the beans. They do bring the dish together (though I initially thought you might be crazy). Thanks for sharing. It was amazing. I could barely stop eating.

  • ejm

    I’m so glad you tried this and like it, Krista. And thank you for stopping by to say so. It is pretty wonderful, isn’t it? And I agree, the green beans do bring it all together. (And also thanks for pretending that I’m not crazy. :-))

  • KimdaCook

    What a useful way to use sweet potatoes, just love this recipe, and I just love the use of the goats milk cheese, nice ingredients I must just say.