Ohhh dinner. I can’t even take you.
We’ve got noodles smothered in even more starch, and it’s fabulous. The sauce is creamy, slightly sweet in the best possible way, and a touch cheesy — everything I want in dinner, aside from a sprinkle of bacon on top.
I’m on a big sweet potato kick right now.
And the green stuff? Yes, the kale. I know it’s unexpected, but it works beautifully here.
As strange as it sounds, kale is one of only a few vegetables I actually enjoy. Roasting it after tossing with toasted sesame oil transforms it — crispy, nutty, and addictive. I borrowed that idea from a coconut kale salad I make often, and it’s the only way kale has consistently won me over outside of chip form. Folded into sweet potato–rich noodles, the combination becomes an accidental flavor marriage that’s pure joy.
Now dinner is served.
Sweet Potato Cream Pasta with Crispy Kale
serves 2–4
- 1 large sweet potato, cooked and mashed (about 1 1/2 cups)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- 2 garlic cloves, minced or pressed
- 1 tablespoon flour
- 1 1/2 cups skim milk
- 1/2 cup freshly grated Romano cheese + 2 tablespoons for kale
- 1/2 pound whole wheat pasta (preferably noodles)
- 1 head of kale, leaves torn from stems
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
Preheat the oven to 350°F. In a large bowl, combine the torn kale leaves with toasted sesame oil, 2 tablespoons Romano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss and massage the kale for 1–2 minutes so the flavors distribute evenly. Spread the kale on a baking sheet and bake 15–18 minutes, tossing once or twice, until crispy. Remove and set aside.
Bring a pot of salted water to a boil and cook the pasta according to package directions.
While the kale bakes, heat olive oil and butter in a large skillet over medium-low heat. Add the shallot and garlic with a pinch of salt and cook 4–5 minutes until soft and translucent. Increase the heat to medium and sprinkle in the flour, whisking constantly to form a light roux. Once the roux turns golden, add the mashed sweet potato and the milk, whisking to combine. It will take a few minutes to smooth together; small bits of potato are fine. Bring the mixture to a gentle simmer so it thickens slightly, watching carefully because it can thicken quickly. If it gets too thick, stir in a little extra milk to reach the desired consistency. Reduce the heat to low and stir in the Romano cheese, remaining salt and pepper.
When the pasta is cooked, add the noodles directly to the sweet potato sauce in the skillet and let them sit for a minute so they soak up flavor. Transfer everything to a large serving bowl, top with the crispy kale, and toss to combine.
After all those vegetables, we definitely deserve a little chocolate.