- 3 medium sweet potatoes, peeled and cubed
- 1 medium onion, halved and sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon dried sage leaves
- 1/8 teaspoon pepper
- 2 cups uncooked rigatoni
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 1/2 cup white wine or chicken broth
- 1/2 cup chopped walnuts, toasted
- Shredded Parmesan cheese
- Place sweet potatoes and onion in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.
- Bake, uncovered, at 400° for 20-25 minutes or until potatoes are tender, stirring occasionally.
- Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.
- Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Rigatoni with Roasted Sweet Potatoes
"Usually my family loves our sweet potatoes sweet instead of savory, but this recipe is great! In my husband's words it's "strangely delicious." A filling and tasty meal!"
"I forgot to put the onions in the oven so I just sauted some mushrooms and threw those in there. Yummy and super quick!"
"substituted ricotta for cream and it worked quite well. delicious!"
"Yummy! I used 8 oz of Wagon Wheel pasta instead, because that's what I had. I also used kosher salt for roasting the sweet potatoes (which took 40 minutes, not 25). Very yummy and worth the time."