Roasted Sweet Potato and Rosemary Pasta

This recipe is delicious! It's very warm and soothing on a cool Autumn night and I love the fact that it's a sweet potato recipe that doesn't involve cinnamon or brown sugar! 

1 large sweet potato
2-3 tbsp olive oil
salt & pepper

1 lb angel hair pasta cooked in heavily salted water

2 tbsp butter
1 cup white wine
1 Tbsp fresh rosemary minced
1/2 cup heavy cream
1/2 tsp nutmeg
pureed sweet potato from above
3/4 cup shredded Parmesan cheese
1 cup reserved pasta water (if needed)
salt & pepper

Heat oven to 400 degrees.
Peel the sweet potato and dice into 1 inch cubes. Toss the cubes in olive oil and spread out in a 9 x 9 glass baking pan in one layer. Roast in oven for 45 minutes to an hour, till soft and caramelized, turning halfway through.

Allow to cool to the touch then place the cubed in a bowl and mash with a fork or puree in a food processor with a bit of water.

Prepare pasta, reserve pasta water.

The Sauce
Melt the butter in a pan, allow it to brown slightly until it smells nutty, but don't burn it! Add the wine and rosemary and simmer until reduced by half and you can no longer smell the tang of the alcohol. Turn heat down and add cream, nutmeg and sweet potato. Whisk the potato until silky smooth. Stir in Parmesan cheese, if the mixture gets too thick add some pasta water to thin it out. Take off the heat and toss with the pasta. Season with salt and pepper.