Sweet Potato Surprise is a dish that combines creamy, velvety textures with a delightful balance of sweet and savory flavors. Roasted sweet potatoes caramelize beautifully, creating a rich, earthy base that’s both comforting and nourishing. In just under an hour, you’ll have a meal that feels indulgent yet wholesome, perfect for cozy dinners or impressive gatherings.
The dish is layered with unexpected twists—think crunchy toppings, aromatic spices, and a hint of zesty brightness. Each bite offers a symphony of textures, from the soft, melt-in-your-mouth potatoes to the crisp, golden edges. It’s a recipe that’s as satisfying to make as it is to eat, promising warmth and joy in every forkful.
Ingredients for Sweet Potato Surprise
- 1-2 tablespoons extra-virgin olive oil
- 1 large shallot, chopped
- 1 heaping cup chopped sweet potatoes
- 2 garlic cloves, minced
- 8 ounces veggie broth
- ¾ cup light coconut milk
- 2 cups uncooked pasta (e.g., Jovial brown rice fusilli)
- 1 teaspoon dijon mustard
- ¼ cup nutritional yeast
- 4-5 sage leaves, chopped
- 1 teaspoon maple syrup
- Salt and pepper, to taste
- 2 cups chopped fresh spinach
- ¼ cup chopped scallions
- ¼ to ½ cup panko (or gluten-free bread crumbs)
- Pinch of red pepper flakes
Step-by-Step Instructions
- Preheat your oven to 350°F.
- In a medium saucepan, heat the olive oil over medium heat. Add the shallots with a pinch of salt and pepper. Cook until translucent, about 3-4 minutes.
- Add the sweet potatoes, garlic, veggie broth, and coconut milk. Cover and simmer until the sweet potatoes are soft, about 15-25 minutes, stirring occasionally.
- While the sweet potatoes cook, prepare the pasta according to package directions. Reserve ½ cup of pasta water before draining. Set aside.
- To the sweet potato mixture, stir in the dijon mustard, nutritional yeast, sage, and maple syrup. Season with additional salt and pepper to taste.
- Transfer the sweet potato mixture to a high-speed blender (e.g., Vitamix) and blend until smooth. If too thick, add a bit of the reserved pasta water to thin it out.
- Place the chopped spinach in a large bowl. Scoop the hot pasta on top to wilt the spinach. Mix in the sweet potato sauce, adding more pasta water if needed.
- Transfer the mixture to a baking dish. Top with scallions, panko, a pinch of salt, red pepper flakes, and a drizzle of olive oil.
- Bake uncovered for 20 minutes, or until the top is golden and crusty. For extra browning, broil for the last 2-3 minutes.
- Serve warm and enjoy your Sweet Potato Surprise!
Perfect Pairings: Serving Suggestions
This Sweet Potato Surprise is a hearty dish on its own, but it pairs beautifully with a crisp green salad or roasted vegetables for a complete meal. For a touch of freshness, serve with a side of lemon wedges to squeeze over the top. If you’re hosting, a glass of chilled white wine or sparkling water with a slice of lime makes it feel extra special.
Make It Your Own: Recipe Variations
Feel free to customize this dish to suit your taste! Swap the sweet potatoes for butternut squash or carrots for a different flavor profile. If you’re not a fan of spinach, try kale or arugula instead. For a protein boost, add cooked chickpeas or shredded rotisserie chicken before baking. Gluten-free? Use gluten-free pasta and breadcrumbs to keep it celiac-friendly.
Save Time: Quick Prep Tips
To streamline this recipe, chop the sweet potatoes and shallots in advance and store them in the fridge. You can also cook the pasta ahead of time and toss it with a little olive oil to prevent sticking. If you’re in a rush, skip the baking step and serve the dish straight from the stovetop—it’s still delicious!
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in a microwave-safe dish with a splash of water or broth to keep it moist. Alternatively, warm it in the oven at 350°F for about 10-15 minutes, covered with foil to prevent drying out.
Blend It Right: Equipment Guidance
A high-speed blender like a Vitamix works best for achieving that silky-smooth sweet potato sauce. If you don’t have one, an immersion blender or food processor can do the job—just blend in batches if needed. For the baking step, a ceramic or glass dish ensures even browning and a crispy topping.
Sweet Potato Surprise
Ingredients
- 1-2 tablespoons extra-virgin olive oil
- 1 large shallot, chopped
- 1 heaping cup chopped sweet potatoes
- 2 cloves garlic, minced
- 8 ounces veggie broth
- ¾ cup light coconut milk
- 2 cups uncooked pasta (I used Jovial brown rice fusilli)
- 1 teaspoon dijon mustard
- ¼ cup nutritional yeast
- 4-5 leaves sage, chopped
- 1 teaspoon maple syrup
- Salt and pepper
- 2 cups chopped fresh spinach
- ¼ cup chopped scallions
- ¼-½ cup panko (or gluten free bread crumbs)
- 1 pinch red pepper flakes
Instructions
- In a medium saucepan, heat the olive oil. Add the shallots with pinches of salt and pepper. Cook until translucent.
- Add the sweet potatoes, garlic, broth and coconut milk. Cover and simmer until the potatoes are cooked and soft (about 15-25 minutes), stirring occasionally.
- Cook your pasta according to package directions, reserving some pasta water before draining. Set aside.
- To your sweet potato mix, stir in the dijon mustard, nutritional yeast, sage, and maple syrup. Add more salt & pepper.
- Transfer the mixture to a high speed blender (a Vitamix is recommended) and blend until smooth.Taste and adjust. Add some of the starchy pasta water to thin it out if it’s too thick.
- Place the spinach in a large bowl and scoop the hot pasta noodles on top (so the hot pasta starts to wilt the spinach). Mix in the sweet potato sauce, thinning with more pasta water if necessary. Place in a baking dish.
- Top with the scallions, a sprinkling of panko, pinches of salt, pinches of red pepper flakes, and a drizzle of olive oil. Bake in a 350 degree oven for approximately 20 minutes (uncovered) until the top is brown and crusty. I turned on my broiler for the last couple of minutes to help with the browning.