Even though the holidays are long over, our consumption of sweet potatoes doesn’t have to be – nor should it be! Find out more about the U.S.history of sweet potato consumption and why you should be eating them throughout the year in my post on Curried Sweet Potato Soup with Tarragon. Now let’s talk Fettuccine Alfredo. A few months ago I published my recipe for the best Fettuccine Alfredo and included some fascinating history about the dish’s origin and its Hollywood connection. Fettuccine is one of the all-time best comfort dishes – it’s simple, filling and absolutely scrumptious.
Here is a delicious twist on this classic dish. It’s packed with flavor and has a beautiful color! Plus it’s a great way to pack in a super healthy vegetable. Got picky kids who struggle to eat their veggies? (Most of us raise our hands.) This is the perfect way to camouflage an especially healthy vegetable and your kids won’t even know it! (Nor will the picky adults for that matter.)
Let’s get started! Peel and dice the sweet potato in roughly 3/4 inch pieces.
Peel the shallots and garlic. Depending on the size of your shallots, either half or quarter them.
Place the sweet potato, garlic and shallots in a large bowl and toss with olive oil.
Spread the vegetables out on a lined cookie sheet, single layer. Roast at 450 degrees F for about 25 minutes, flipping the veggies over after every 10 minutes or so, until browned.
Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth.
Add the cream, salt and pepper and puree again.
Place the puree in a medium saucepan over medium-high heat. Once the mixture begins to simmer stir in butter and Parmesan cheese until melted and the sauce is smooth. Add salt and pepper to taste.
Toss the cooked, hot noodles in the sauce, dish them onto plates, sprinkle with some freshly grated Parmesan and garnish with a sprig of tarragon. Enjoy!
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