Due to the fact that I’ve been seriously craving some carbs this past week — thus the recreation of this masterpiece. Recipe courtesy of www.inquiringchef.com – thank you Jess!
I would equate this dish to a baked ziti casserole, with the use of sweet potato in lieu of the tomato sauce; a direction I have been wanting to take for quite some time. Better late than never I say.
Incredible taste and oh so creamy.. without being too heavy – which can be an issue with these types of dishes. A new family favorite for sure.
- 1.5 lbs sweet potatoes
- 16 oz. fusilli pasta
- 1 tbs olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 1.5 cups vegetable broth
- 1/4 cup Greek yogurt
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- fresh sage leaves
Preheat oven to 400 F. Using a fork, pierce your sweet potatoes all over. Place them on a rimmed baking sheet and roast for about 45 minutes or unti tender. Scoop out the flesh, mash it and set it aside.
Cook your pasta al dente, as per instructions on packaging. Drain and set aside.
In a large, deep skillet, heat the olive oil on medium high. Add the onions and carrots and cook for about 7 minutes. Next, add the vegetable broth, mashed sweet potato and season with salt to taste. Place this mixture in an extra large bowl and add to it the pasta, cheddar cheese and yogurt. Gently mix all.
Place mixture into a greased 9×13″ baking dish. Evenly sprinkle the Parmesan cheese over the top and some sage leaves. Bake at 350 F. for 15 minutes.
Yields 6-8 servings.