Thursday, November 19, 2009

Recipe Rursday: Sweet Potato Spaghetti

Spaghetts 11/11/09.

With our very last item from Scratch Farm's CSA, a lone sweet potato, we made this odd little dish -- Sweet Potato Spaghetti. We will definitely make this again. The only thing I'd change is to add more rosemary, which adds a nice compliment to the sweet potatoes. I held back, and without the garlic, it would've been bland. But, another winner from Real Simple.

Spaghetti with Sweet Potato and Ricotta (Real Simple, October 2009)
  • 12 ounces spaghetti (3/4 box)
  • 2 tablespoons olive oil
  • 2 small sweet potatoes (about 1 pound), cut into 1/2-inch pieces (we used one large)
  • kosher salt and black pepper
  • 2 shallots, sliced (skipped the shallots, used minced garlic instead)
  • 1 tablespoon chopped fresh rosemary (or dried - I used 1tsp. to avoid overdoing the rosemary, but next time I'd amp it up to 1T)
  • 1/4 cup grated Parmesan (1 ounce)
  • 1/3 cup ricotta
Cook the pasta according to the package directions. Reserve 1⁄2 cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots (garlic) and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.

Toss the pasta with the potato mixture, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.

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