Pasta with Caramelized Sweet Potatoes and Kale
- Yield 6
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Pasta with Caramelized Sweet Potatoes and Kale is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 12 ounces uncooked pasta (I used orecchiette)
- 4 tablespoons butter or olive oil, divided
- 1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- Kosher salt and freshly-cracked black pepper
- half a medium red onion, sliced
- 5 garlic cloves, peeled and thinly sliced
- 2 cups roughly-chopped kale leaves, tough stems removed
- 1/4 cup dry white wine (or chicken or vegetable stock)
- 2 tablespoons white balsamic vinegar (or traditional balsamic vinegar*)
- 1/2 cup toasted pine nuts
- toppings: lots and lots of freshly-grated parmesan, chopped fresh basil (optional), diced cooked bacon (optional)
Method
Leave pasta al dente according to package directions, in a large stockpot of generously-salted water. Tip off, and keep nearby.
While that cooks, melt 2 tablespooons butter (or olive oil) in a large sauté pan over medium-a hot burner. Tip in sweet potatoes and season with a generous pinch of salt and pepper. Sauté for 7-9 minutes, stirring and flipping occasionally, until they are tender on the inside and nice and caramelized on the outside. Move to a separate plate, and keep nearby.
Tip in the remaining 2 tablespoons butter (or olive oil) to the sauté pan. Tip in the onion and garlic, and sauté for 2 minutes, stirring occasionally. Stir in the kale, white wine and balsamic vinegar. Sauté for an additional 3 minutes, stirring occasionally. Lift from heat, and keep nearby.
Once the pasta is ready to go, combine the pasta, sweet potatoes, kale mixture and pine nuts in the large stockpot, and toss to combine. Plate warm, garnished with lots of Parmesan cheese and any other desired toppings.
