Ohhh dinner. I can’t even take you.

Sweet Potato Cream Pasta with Crispy Kale I howsweeteats.com

We have, like noodles… covered in even more starch. It’s fabulous. It’s creamy. It’s sort of sweet but in that really realllllly good way.

And a bit cheesy too.

Basically everything I want in life besides a little bacon sprinkled on top.

Sweet Potato Cream Pasta with Crispy Kale I howsweeteats.com

I’m on a biiiiiig sweet potato kick right now.

Oh! And the green stuff? Yeah. I know. Weird. Fancy meeting you here.

Sweet Potato Cream Pasta with Crispy Kale I howsweeteats.com

Now please go away.

But if you remember, kale falls into the category of about three vegetables I can stand. Which makes me and my life even weirder.

Sweet Potato Cream Pasta with Crispy Kale I howsweeteats.com

And I’m obsessed with roasting it after it’s been smothered with toasted sesame oil, which I took from that amazing coconut kale salad of Heidi’s that I’ve been eating at least once a week for well over 6 months. As the only dish that’s successfully made me consume kale in a way other than chip form, I bow down to the combination. And now… smashed in between these sweet potato-quenched noodles, it’s just like… the best flavor marriage EVER. A complete happy accident. I’m now the weirdest.

But at least dinner is served.  

Sweet Potato Cream Pasta with Crispy Kale I howsweeteats.com

Sweet Potato Cream Pasta with Crispy Kale 

[kale in the pasta idea came from rachael ray]

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.

Sweet Potato Cream Pasta with Crispy Kale I howsweeteats.com

We definitely deserve chocolate after all of those vegetables.

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153 Responses to “Sweet Potato Cream Pasta with Crispy Kale.”

  1. #
    101
    Erin @ she cooks, she gardens — December 11, 2012 @ 3:55 am

    I love this! It looks and sounds delish (and not at all weird). :)

    Reply

  2. #
    102
    Lindsay Lohmeier — January 6, 2013 @ 9:18 pm

    Making right now & smells sooooo good – can’t wait! I am addicted to Kale chips so this is a fun way to eat.

    Reply

  3. #
    103
    katy — March 4, 2013 @ 9:55 am

    Made this over the weekend. I was scared it would be really hard and not taste right. However, it was relatively easy and delicious. Thank you for all of your wonderful recipes!

    Reply

  4. #
    104
    NIcole — April 15, 2013 @ 6:17 pm

    This was delicious! Thanks for the amazing recipe. I’ve never been much of a creamy pasta person, but this has become a new favorite!

    Reply

  5. #
    105
    emily W. — June 10, 2013 @ 2:40 pm

    Ack!! How did I forget about this?! I have been meaning to try it since you posted it. All I have to do is buy sweet potatoes. You rock.

    Reply

  6. #
    106
    Bill — July 29, 2013 @ 9:55 am

    Wow! I love sweet potatoes and kale and this looks like an incredible dish! Wish I had thought of it! :-) Awesome post!

    Reply

  7. #
    107
    emily W. — September 18, 2013 @ 7:29 pm

    Our 11mo loved this. Including the kale. My husband? Not so much. Although he did try a couple of bites, even one with kale crumbs on it, to oblige our 4yo and 2yo. Just thought I’d pass that along. I’ve been so excited to try this! And I thought it was awesome, too. Thanks!

    Reply

  8. #
    108
    Tara — January 16, 2014 @ 12:46 am

    I just served this at a dinner party and it was amazing! I added cashew encrusted scallops. Warm, earthy, and comforting! Thanks for the great recipe…I’ll be making it again!

    Reply

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