How To Make Caramelized Sweet Potatoes and Kale Pasta
A recipe for kale pasta with the right balance of acidity and savory. A blend that’ll sure to make your mouth water even before taking the first bite!
Serves:
Ingredients
- 12ozpastauncooked, I used orecchiette
- 4tbspbutterdivided (or olive oil)
- 1lbsweet potatoespeeled and cut into ½-inch cubes
- Kosher salt
- black pepperfreshly cracked
- ½red onionmedium, sliced
- 5garlic clovespeeled and thinly sliced
- 2cupskale leavesroughly-chopped, tough stems removed
- ¼cupdry white wineor chicken or vegetable stock
- 2tbspwhite balsamic vinegaror traditional balsamic vinegar
- ½cuppine nutstoasted
Instructions
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Cook pasta al dente according to package directions, in a large stockpot of salted water. Drain, and set aside.
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Meanwhile, melt 2 tablespooons butter (or olive oil) in a large sauté pan over medium-high heat.
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Add sweet potatoes and season with a generous pinch of salt and pepper.
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Sauté for 7 to 9 minutes, stirring and flipping occasionally, until they are tender on the inside and nice and caramelized on the outside.
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Transfer to a separate plate, and set aside.
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Add the remaining 2 tablespoons butter (or olive oil) to the sauté pan. Add the onion and garlic, and sauté for 2 minutes, stirring occasionally.
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Stir in the kale, white wine and balsamic vinegar.
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Sauté for an additional 3 minutes, stirring occasionally. Remove from heat, and set aside.
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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.
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Serve warm, garnished with lots of Parmesan cheese and any other desired toppings.
Recipe Notes
Optional Toppings: Freshly-grated parmesan, chopped fresh basil, diced cooked bacon.
Nutrition
- Calories: 443.59kcal
- Fat: 16.35g
- Saturated Fat: 5.60g
- Trans Fat: 0.31g
- Monounsaturated Fat: 4.21g
- Polyunsaturated Fat: 4.48g
- Carbohydrates: 62.81g
- Fiber: 5.06g
- Sugar: 6.57g
- Protein: 10.79g
- Cholesterol: 20.35mg
- Sodium: 434.76mg
- Calcium: 58.62mg
- Potassium: 522.50mg
- Iron: 2.09mg
- Vitamin A: 627.68µg
- Vitamin C: 9.86mg
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