Creamy Sweet Potato Pasta Sauce

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This creamy sweet potato pasta sauce is a superb alternative if you’re looking to take a break from tomato-based sauces. Think of it as half Alfredo sauce, half sweet potato goodness!

Sweet potato pasta sauce with tagliatelle in bowl with parmesan and spinach

What do you do when you have some sweet potatoes and don’t know what to do with them? Make a sweet potato sauce for pasta, of course!

This sweet potato pasta sauce is comfort food at its best, but it’s still good for you, so you can enjoy it without guilt. It’s also super quick to make so you can whip it out even on a busy weeknight. 

I most like this vegetarian Alfredo alternative because you can customize it to suit your dietary preferences. I make it with single cream (half and half), which is a vegetarian-friendly option, but you can also make it vegan or dairy-free. 

All you need to do is replace the cream and Parmesan with vegan-friendly alternatives and voila! Vegan sweet potato pasta that’s still creamy and delicious (I tested it with the Elmlea Double Plant Cream Alternative and it was lush!). 

If you can’t get your hands on a good vegan Parmesan alternative, you can skip it altogether, it will still taste great. 

The sauce is super versatile, and the mushrooms I included in the recipe card are only a suggestion. You can use whatever you want with this sauce (there are some suggestions at the bottom of this page). Alternatively, you can even make it into a sweet potato pasta bake.

Sweet potato pasta sauce with tagliatelle in bowl with parmesan and spinach angled photo

What do you need to make this sweet potato pasta sauce?

  • Sweet potatoes — you’ll need two medium sweet potatoes or four small ones, with about 400 g (14 oz.)
  • Olive oil
  • Onion, chopped
  • Garlic
  • Single cream (half and half) — this is where you can get creative. You can use double cream (heavy cream) instead for a truly decadent vegetarian pasta sauce, or replace it with a vegan alternative. 
  • Grated Parmesan (or a vegan alternative)
  • Portobello mushrooms — you can substitute this for other mushrooms you may have in the fridge. Alternatively, you can skip step this and use the sweet potato pasta sauce your way (with other vegetables, or even shredded chicken if you don’t want it vegetarian)
  • Tagliatelle or any other sort of pasta you prefer

How to make it?

Full recipe, including the steps for mushrooms, if using, is available in the recipe card at the bottom of this page.

  • Scrub the sweet potatoes well, pat them dry with a towel and pierce each of them with a fork a couple of times. Place them on a plate in the microwave for 15 minutes on high.
  • When the potatoes are ready, scoop the flesh, put it in a food processor, with 1 tbsp olive oil and salt and pepper. 
  • Process until smooth, about 2-3 minutes. Use a spatula to scrape the bowl as needed. 
  • Start adding the cream gradually, continuing to process on low until it’s all incorporated. Add the Parmesan and process for another 30 seconds.
Sweet potato pasta sauce with tagliatelle in bowl with parmesan and spinach

What else goes well with this sauce?

If you want to replace the mushrooms with something else, you can choose from:

  • Sun-dried tomatoes
  • Shredded chicken
  • Bits of oven-baked sweet potatoes
  • Broccoli 
  • Courgettes (zucchini)
  • Cauliflower
  • Roasted red peppers

If you liked this sweet potato pasta sauce recipe, check out some of my other quick pasta recipes:

Tagliatelle ai Funghi (Pasta with Mushrooms)

Easiest Ever Creamy Prawn Linguine (Linguine con Gamberi)

Creamy Mushroom Alfredo Pasta Bake

Creamy Roasted Red Pepper Pasta with Walnuts

Hungry for more? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest! 

Yield: 4

Creamy Sweet Potato Pasta Sauce

Sweet potato pasta sauce with tagliatelle in bowl with parmesan and spinach square photo

This creamy sweet potato pasta sauce is a superb alternative if you’re looking to take a break from tomato-based sauces. Think of it as half Alfredo sauce, half sweet potato goodness!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 medium sweet potatoes (approx. 400g/14 oz.)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 200 ml (1 cup) single cream (half and half)
  • 1 tbsp grated Parmesan
  • 300 g (10 oz) Portobello mushrooms, sliced
  • 2 cloves garlic, chopped
  • 300 g (10 oz) tagliatelle (or pasta of choice)

Instructions

    1. Start by making the sauce. Scrub the sweet potatoes well, pat them dry with a towel and pierce each of them with a fork a couple of times. Place them on a plate in the microwave for 15 minutes on high.
    2. Meanwhile, boil the pasta according to the instructions on the package. Drain and reserve 1 cup of water.
    3. In a pan, heat 1 tbsp olive oil and add the sliced mushrooms. Cook them for 4-5 minutes, then add the garlic and cook for another minute. Season with salt and pepper to taste and leave aside.
    4. When the potatoes are ready, scoop the flesh, put it in a food processor together with 1 tbsp olive oil and some salt and pepper.
    5. Process until smooth, about 2-3 minutes. Use a spatula to scrape the bowl as needed.
    6. Start adding the cream gradually, continuing to process on low until it's all incorporated. Add the Parmesan and process for another 30 seconds.
    7. Add the sauce over the pasta, using a bit of pasta water if it's too dry. Mix in the mushrooms and serve immediately with some extra grated Parmesan, if you like.

Notes

You can also add some baby spinach with the mushrooms or at the end.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 425Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 83mgSodium: 362mgCarbohydrates: 39gFiber: 4gSugar: 8gProtein: 10g

Nutritional information is an estimate provided by an online nutrition calculator.

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