This sweet potato pasta sauce is perfect for fall or winter. It’s loaded with flavor and has a rich, creamy consistency. This nutrient-dense sauce is easy to make and delicious.
Ingredients and substitutions
Sweet potatoes add nutrients, a satisfying texture, and delicious flavor to this sauce.
Fresh sage adds a warm, woodsy flavor that pairs perfectly with sweet potatoes. You can substitute dried sage if you prefer (alternatively dried thyme or rosemary would be delicious too).
Fresh garlic adds a savory layer of flavor to this sweet potato sauce. You can substitute one teaspoon of jarred chopped garlic or garlic powder if you prefer.
I used unsweetened oat milk in this sauce but you can use any type of milk you prefer.
How to make it
Start by preheating the oven to 400 degrees Fahrenheit. Add the peeled, chopped sweet potatoes, extra virgin olive oil, peeled garlic cloves (leave them whole), and chopped sage to a baking dish. Mix well to coat the sweet potatoes in oil.
Bake at 400 degrees Fahrenheit for 45 minutes or until the sweet potatoes are fork tender.
Add the cooked sweet potatoes, cooked garlic cloves, unsweetened plant-based milk, salt, and pepper to a blender or food processor.
Blend until smooth.
Heat the sweet potato sauce to your desired temperature, then toss with your favorite pasta.
Optional garnishes
Garnish with fresh sage leaves, finely chopped chives, or a sprinkle of these spiced sunflower seeds, if desired.
Storage and freezing
Store this sauce in an airtight container in the fridge for up to three days or freeze it for up to six months.
More pasta sauce recipes to try
- This tasty kale pasta sauce is loaded with nutrients and flavor.
- This plant-based cashew pasta sauce is creamy and delicious.
Sweet Potato Pasta Sauce
Equipment
- Food processor or blender.
Ingredients
- 3 cups sweet potatoes, peeled and roughly chopped
- 1 1/2 cups unsweetened plant-based milk (or substitute regular milk)
- 2 garlic cloves, peeled
- 1 tablespoon extra virgin olive oil
- 2 teaspoons finely chopped fresh sage leaves (or substitute 1/2 teaspoon dried sage)
- 3/4 teaspoon salt
- Pinch of black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the sweet potatoes, extra virgin olive oil, peeled garlic cloves, and sage to a baking dish.
- Mix well to coat the sweet potatoes in oil.
- Bake at 400 degrees Fahrenheit for 45 minutes or until fork tender.
- Add the cooked sweet potatoes, cooked garlic cloves, plant-based milk, salt, and pepper to a blender or food processor, then blend until smooth.
- Reheat the sauce to your desired temperature, then toss with your favorite pasta.
Notes
- Store this sauce in an airtight container in the fridge for up to three days or freeze it for up to six months.
- Optional garnishes include fresh sage leaves or finely chopped chives.