Sweet Potato Baked Pasta with Hazelnut Brown Butter


This creamy, comforting vegetarian main is our definition of fall. Canned sweet potato makes the dish a cinch to whip up (canned butternut squash works too!), and the sage-scented brown butter topping studded with toasted hazelnuts and garlic takes each bite over the top. A quick finish in the broiler and this stunner is ready to serve.

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8 serving(s)

Total Time:
25 mins




  • 1 1/2 lb.

    large tubular pasta (paccheri or rigatoni)

  • 4 tbsp.

    unsalted butter

  • 4

    cloves garlic, pressed

  • 2

    15-oz cans sweet potato puree

  • 1 c.

    heavy cream

  • 3/4 tsp.

    kosher salt

  • 1/2 tsp.

    freshly grated nutmeg

  • 4 oz.

    Parmesan, grated (about 2 cups)

Brown butter

  • 4 tbsp.

    unsalted butter

  • 1/2 c.

    chopped hazelnuts, toasted

  • 2

    cloves garlic, thinly sliced

  • 1/4 tsp.

    kosher salt

  • Pinch of freshly grated nutmeg

  • 1/4 c.

    chopped fresh sage leaves

  • Roughly chopped flat-leaf parsley, for serving


NUTRITIONAL INFORMATION (per serving): About 691 calories, 32 g fat (17 g saturated), 20 g protein, 476 mg sodium, 84 g carbohydrates, 6 g fiber

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