Sweet Potato & Walnut Pasta Sauce - Bruce's Yams

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Sweet Potato & Walnut Pasta Sauce

Mix it up with our sweet & savory Sweet Potato and Walnut Pasta recipe! Leave off the sausage for a vegetarian option.

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Servings:

4

Ingredients:

1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained
3/4 cup chopped walnuts; divided
1/2 cup evaporated milk
2 tbs. butter
1 tbs. olive oil
1 tbs. finely minced shallot
2 tsp. finely minced garlic
1/2 tsp. dried sage
1/2 tsp. white pepper
1/2 to 3/4 cup vegetable broth
3-4 fresh basil leaves
1 tsp. fresh lemon juice
1/2 cup grated Parmesan cheese (plus extra for serving)
1 pound large, short chunky pasta (such as shells); cooked according to box directions
grilled chicken sausages (on the side); if desired

Steps to Prepare:

Place Bruce’s Yams Cut Sweet Potatoes, 1/2 cup walnuts and evaporated milk in at the bowl of a food processor (fitted with metal blade) and process until smooth; set aside.
Melt butter and olive oil in a large saucepan; add shallot, garlic, dried sage and pepper. Sauté for 2 minutes until fragrant (do not let garlic brown as it will be bitter).
Stir in sweet potato mixture and when incorporated, slowly add the broth (how much you use will depend upon how thick you like your sauce).
Turn heat down to low setting; add basil leaves and simmer for 15 minutes. Remove basil leaves and stir in the lemon juice.
To serve, spoon warm sauce over cooked pasta and scatter with a few walnuts and Parmesan cheese. Add sliced chicken sausage, if desired.

Sweet Potato & Walnut Pasta Sauce

Mix it up with our sweet & savory Sweet Potato and Walnut Pasta recipe! Leave off the sausage for a vegetarian option.

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Servings:

4

Ingredients:

1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained
3/4 cup chopped walnuts; divided
1/2 cup evaporated milk
2 tbs. butter
1 tbs. olive oil
1 tbs. finely minced shallot
2 tsp. finely minced garlic
1/2 tsp. dried sage
1/2 tsp. white pepper
1/2 to 3/4 cup vegetable broth
3-4 fresh basil leaves
1 tsp. fresh lemon juice
1/2 cup grated Parmesan cheese (plus extra for serving)
1 pound large, short chunky pasta (such as shells); cooked according to box directions
grilled chicken sausages (on the side); if desired

Steps to Prepare:

Place Bruce’s Yams Cut Sweet Potatoes, 1/2 cup walnuts and evaporated milk in at the bowl of a food processor (fitted with metal blade) and process until smooth; set aside.
Melt butter and olive oil in a large saucepan; add shallot, garlic, dried sage and pepper. Sauté for 2 minutes until fragrant (do not let garlic brown as it will be bitter).
Stir in sweet potato mixture and when incorporated, slowly add the broth (how much you use will depend upon how thick you like your sauce).
Turn heat down to low setting; add basil leaves and simmer for 15 minutes. Remove basil leaves and stir in the lemon juice.
To serve, spoon warm sauce over cooked pasta and scatter with a few walnuts and Parmesan cheese. Add sliced chicken sausage, if desired.

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