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Autumn Pasta with Sweet Potatoes, Cranberries & Hazelnuts

By Brooke McLay |

Sweet potatoes are so versatile. And this time of year, they are so deliciously comforting, too! If you’re looking for a unique way to serve up this autumn root veggie, try this beautiful recipe for Autumn Pasta with Sweet Potatoes. With the addition of cranberries, hazelnuts, and rosemary in a garlic-cream sauce, this recipe is surprisingly simple, elegant, and delicious!

Autumn Pasta with Sweet Potatoes, Cranberries & Rosemary
2 sweet potatoes
2 tablespoons butter
4 cloves garlic, chopped
2 tablespoons fresh rosemary, chopped
1 pint cream
1/2 tablespoon salt
1/2 cup dried cranberries
1/2 cup hazelnuts
1 package spaghetti, cooked
Pierce sweet potatoes and cook in microwave 8-10 minutes, or until tender. Allow to cool before peeling and cutting into small cubes. Set aside.

In a large skillet, melt butter over medium-high heat. Add garlic and rosemary. Cook about 30 seconds, then add cream and salt. Stir until steaming. Pour over pasta. Toss with cranberries, hazelnuts, and cubed sweet potatoes. Serve immediately and enjoy!

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About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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