Tortellini in Sweet Potato Sauce
Tortellini in sweet potato sauce is a quick pasta dish that gets its body from a single mashed sweet potato. The potato is thinned with milk and enriched with garlic cooked gently in butter, so the sauce turns out thick, mildly sweet and clinging to every stuffed pasta. Frozen tortellini keeps the work short, and the dish travels well, which explains its place at potlucks. Spinach ravioli works equally well in its place.
Instructions
Bake or microwave the sweet potato in its skin until a knife slides in easily. Set it aside to cool while you cook the pasta.
Cook the tortellini according to the package directions. Drain it and return it to the pot.
While the pasta cooks, melt the butter in a small skillet. Add the minced garlic and sauté over low heat until golden, about 1 minute, then take the pan off the heat.
Peel the cooled sweet potato and mash it well in a small mixing bowl. Stir in the garlic and butter, then add milk a little at a time until the sauce is thick but spoonable. Season with salt and pepper to taste.
Scrape the sauce into the pot with the tortellini and stir gently. Warm everything over low heat just until the sauce is heated through, then serve.
Make it personal.
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