You’ve heard the term butter makes everything taste better? How about ‘brown butter makes everything taste better’? After adding it to this sweet potato sauce. Next time I’m using it in my mash because potatoes and butter are soooo good together. This preparation inspiration for the sauce for this baked pasta is my Creamy Butternut Squash Pasta. When sweet potato season arrives, I love coming up with creative ways to use the seasons favorite root vegetable. Perfect for Sunday suppers or serve with your Thanksgiving feast as a delicious side dish. To finish this great recipe, and to add an extra layer of texture, I topped the pasta with a crispy blend of panko breadcrumbs, Parmesan cheese and fresh rosemary.
Brown Butter
Brown butter (also known as browned butter) is the simple act of cooking butter on low until it melts and the milk solids start to brown. The flavor becomes slightly nutty and so good. They call it ‘beure noisette’ in French cooking. I always use unsalted butter when making this so I can control the salt level. Two of my most unique uses for brown butter are Sweet Potato Gnocchi (soft orange pillows served with sage butter) and Sweet Potato Samosas for a little Indian flair. I also use brown butter to cook Chicken with Tomatoes and add extra nutty flavor to Mushroom Risotto.
Brown Butter Sweet Potato Pasta Sauce
The combination of roasted sweet potatoes (along with roasted onion and garlic), the brown butter and a little sharp cheddar cheese makes for the best flavor sensation that is transformed into a smooth and creamy sauce, without heavy cream. Vegetable or chicken stock helps loosen the sauce to achieve a smooth consistency. A high-speed blender also helps, as I have found a food processor does not achieve the smoothest sauce.
Roasting sweet potatoes
The best way to bring out their natural sweetness is spread them in an even layer on a baking sheet with a little drizzle of oil (you can use olive oil for extra flavor). If they overlap, they will steam.
Pairing the right pasta to the sauce
I like to use a large pasta shape like rigatoni, penne or a wide noodle. The best rule of thumb is, if it is a heavy sauce use larger pasta. If you’re feeling adventurous, you could try making your own Homemade Pasta or Homemade Gnocchi.
Cooking pasta before baking
I advise to slightly undercook the pasta by 1 minute (a little under al dente). It will continue cooking in the oven and if overcooked, it will fall apart.
Optional additions to the Sweet Potato Sauce
Fresh sage leaves, a little brown sugar (if you like more sweetness) maple syrup, red pepper flakes if you want a little spice kick. Unsalted is my preference so I can control the salt level. If you use salted butter what the salt level and it may foam up more when browning.
