Sweet Potato Pasta

Sweet potato pasta with cream cheese, walnuts and Parmesan.  Savory and creamy.

Isn’t this pasta just screaming for a sprinkle of green chives?

One of the pleasant surprises of blogging is that when your food photos appear on your computer screen…they talk.   And I’m glad they talk, because they teach me.

Sometimes a photo of a plated meal will chatter pleasantly amongst itself.  And other times its fighting  like cats and dogs.   One time I opened a photo to find an angry skinless chicken breast in a white cream sauce demanding that the dollop of mashed potatoes be removed immediately and replaced with its more colorful friend, asparagus.

Then there was the braised chicken leg who said “Back off, you’re too close and this really isn’t flattering to my complexion.”

The greasy limp wrong-bread beef panini that simply asked “What the hell were you thinking?”

A pork roast that asked “Does this glaze make my butt look fat?”

The lentil soup who that pitifully gurgled “I’m boring.”

The big dark steak wearing a dark cloak of brown gravy jumped onto the screen yelling BOO.  Scared me to death.

You know what I’m saying, you’ve all heard it.

I could have so much fun and go on and on with these, but I’d like to hear what your pictures have said to you.  Please share it in your comments.

One of my New Year’s Resolutions was to learn to make my own pasta, and then learn to make some clever flavored pastas.  But until then, and as I’ve mentioned before we have a wonderful company right here in Denver that does exactly that and includes recipes on their website.

Just listen to that beautiful Sweet Potato flavored pappardelle whispering in your ear.  Aren’t you in love?

This recipe comes from Pappardelle’s web site.  It’s easy.. easy..easy.. and very tasty.  I do believe that this cream cheese sauce would match well with any pasta.  After the recipe I’ll post a link to their website so you can browse.

Sweet Potato Pappardelle con Salsa di Noci
Recipe type: Entree
Serves: 4
  • 1 lb. Pappardelle’s Sweet Potato Pappardelle Pasta
  • 1 clove garlic, minced
  • 7 oz. shelled walnuts, finely chopped I used pecans because that's what I had on hand
  • 4 tablespoons butter, unsalted
  • 7 oz. marscapone or cream cheese I used cream cheese
  • ¾ cup freshly grated Parmesan cheese
  1. Melt butter in skillet and sauté garlic until it is golden brown. Add walnuts, stir for 3 minutes and remove entire contents from heat.
  2. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes).
  3. While pasta is cooking, add the marscapone or cream cheese to the walnut mixture and heat gently throughout.
  4. Drain the pasta (do not rinse), toss in the grated Parmesan and transfer to a heated serving dish. Stir in the sauce and serve at once.

Sweet Potato Pappardelle con Salsa di Noci…It’s What’s For Dinner


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  1. says

    I’m heading to the organic grocery to pick up lunch as soon as I’m finished typing this and I am defnitely going to look for this type of pasta. you photo has me drooling girlfriend!

  2. says

    lol – love the “food porn blues” . . . I photographed a delicious grilled chop with chimichuri sauce – on the same plate was a full-sized ear of corn from my garden. All I could think of was, ‘My what big ears you have!’ Dana’s comment was more direct. “All I see is a giant ear of corn!”, after which he laughed and walked away shaking his head. Cropping couldn’t even save the goofy thing. 😀

    I love the idea of sweet potato pasta. Ceamy, nutty, buttery pasta – it sounds delicious!

  3. says

    You had me laughing with your talking food photos! I totally understand. Often mine say, “You want me to look good under that harsh light? Are you kidding?” Sweet potato pasta sounds incredible. I’ve been ‘battling’ homemade pasta for well over a year now and hope to one day win the war.

  4. says

    This post made me LAUGH OUT LOUD. My food photos definitely talk to me!

    I LOVE Pappardelle’s…I’ve ordered from them on-line and made a carbonara sauce to go with these sweet potato ones. I just wish there were a store around here!

  5. says

    I will have to check for this pasta at the store, the dish sounds fantastic.

    Sometimes my pictures say to me, WTF is that! or EWW! or it looks like something that comes out of a body, .. and sometimes they say eat me.:)

  6. dan says

    Yer funny.

    If your pictures talk to you, you’ve gone mad…welcome to the group.

    I must say, this is a dish right up my alley, I’ll try to find some of those flat orange noodles and give it a go.

  7. says

    Lea Ann and I both live in the metro Denver area so I’m lucky to know Pappardelles and this is one of my favorites. Sounds weird to add butter and brown sugar to pasta…but that’s what I do and it’s a great side to poultry. That being said, this recipe looks fabulous and I’m going to have to try it. I forget about their website because for so many years they were just at Cherry Creek farmer’s market and you just got a recipe card with your purchase!

    By the way, they are online if you’re not local to Denver, you can buy from their website at http://www.pappardellespasta.com but be careful going there…you just didn’t know the varieties you will now have to have!

    • says

      Barb, I love your idea to add this as a side dish! I too remember when you relied on the printed versions of those recipes. As always thanks for stopping by and the comment.

  8. says

    This Southerner here is crazy for anything sweet potato. Don’t think I have ever had sweet potato pasta, but I know I would like it. Your recipe sounds marvelous and your ‘quirky’ post was much enjoyed. I think old Sigmund Freud, Dr. Phil, Dr. Ruth and all the others ~ would want to psychoanalysis your food photo thoughts. I just say you have a good eye for what is deliciously humorous.

    Terrific post and recipe!

  9. says

    Oh, this does sound good. Let me add my voice to the chorus of those who’ve said they haven’t heard of sweet potato pasta, but it sure does sound good! If I see it, I’m definitely going to try it. This recipe sounds delicious!

    My early photography efforts are too humiliating to talk about, grins. I’ve gotten better, but then just about anything is an improvement.


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