This Sweet Potato Alfredo is a creamy, dreamy twist on a classic that’s both vegan and irresistibly satisfying. The velvety sauce, made from roasted sweet potatoes, blends seamlessly with garlic and nutritional yeast for a rich, savory flavor. In just 30 minutes, you’ll have a dish that’s as comforting as it is nourishing, with a hint of natural sweetness that elevates every bite. Perfectly paired with al dente pasta, it’s a meal that feels indulgent yet wholesome.

The texture is luxuriously smooth, with a subtle earthiness from the sweet potatoes that complements the nutty undertones. Each forkful is a harmony of creamy, savory, and slightly sweet notes, making it a crowd-pleaser for any occasion. Whether you’re vegan or simply exploring plant-based options, this recipe promises to delight your taste buds and leave you feeling satisfied. It’s proof that comfort food can be both quick and kind to your body.

Ingredients for Sweet Potato (Vegan) Alfredo

Sweet Potato (vegan) Alfredo Ingredients

1 medium sweet potato (peeled and quartered)
2 shallots (peeled and halved)
2 garlic cloves (left in their paper for roasting)
1 cup cashews (soaked overnight, then drained)
2 tablespoons olive oil (plus extra for roasting)
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
Salt & pepper (to taste)
1 tablespoon rosemary (chopped)
⅓ cup water (to thin the sauce, more as needed)
1 lb brown rice fettuccini (or any pasta of your choice)
¼ cup pine nuts (toasted)
¼ cup chives (chopped)
Red pepper flakes (a few pinches, for garnish)

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with foil.
Prepare the vegetables: Place the sweet potato quarters, halved shallots, and garlic cloves (in their paper) on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast: Place the baking sheet in the oven. After 15 minutes, remove the garlic cloves. Continue roasting until the sweet potatoes are tender and the shallots are browning around the edges, about 30 minutes total. Set aside to cool slightly.
Cook the pasta: While the vegetables roast, cook the pasta according to package instructions until al dente. Reserve ½ cup of the starchy pasta water, then drain the pasta.
Blend the sauce: In a high-speed blender, combine the soaked cashews, roasted sweet potato, shallots, peeled garlic, olive oil, balsamic vinegar, tomato paste, rosemary, and a pinch of salt and pepper. Blend until smooth, adding water as needed to help the mixture blend. Taste and adjust seasonings.
Combine pasta and sauce: In a large skillet or bowl, toss the cooked pasta with the sauce. Add reserved pasta water as needed to loosen the sauce. Add more sauce to your liking.
Garnish and serve: Top the pasta with chopped chives, toasted pine nuts, and a pinch of red pepper flakes. Taste and adjust seasonings if needed. Serve immediately and enjoy!

Perfect Pairings: Sauce and Topping Ideas

While the Sweet Potato Alfredo is delicious on its own, you can elevate it with a few extra touches. Try adding a handful of sautéed spinach or kale for a pop of color and nutrients. For a creamier texture, stir in a splash of unsweetened almond milk or coconut cream. If you’re feeling adventurous, top with crispy roasted chickpeas or a sprinkle of nutritional yeast for a cheesy flavor boost.

Serve It Right: Presentation Tips

This dish shines when served family-style in a large, shallow bowl. Garnish generously with toasted pine nuts, fresh chives, and a pinch of red pepper flakes for a vibrant finish. Pair it with a simple side salad dressed with lemon vinaigrette or a slice of crusty bread to soak up any extra sauce. It’s a meal that’s as beautiful as it is satisfying!

Make It Ahead: Storage and Reheating

This Sweet Potato Alfredo keeps well in the fridge for up to 3 days. Store the sauce and pasta separately to maintain the best texture. When reheating, add a splash of water or plant-based milk to the sauce to loosen it up. Warm it gently on the stovetop, stirring frequently to prevent sticking. For a quick lunch, it’s also great served cold as a pasta salad!

Customize It: Recipe Variations

Feel free to tweak this recipe to suit your tastes or pantry staples. Swap sweet potatoes for butternut squash or carrots for a similar creamy base. If you’re nut-free, use sunflower seeds instead of cashews. For a protein boost, add roasted tofu or chickpeas to the dish. The possibilities are endless, so make it your own!

Time-Saving Hacks

Short on time? Skip soaking the cashews by boiling them for 10 minutes to soften. Use pre-chopped garlic or jarred roasted garlic to save on prep. If you’re really in a rush, roast the sweet potatoes and shallots in an air fryer at 375°F for 15-20 minutes. These small tweaks can shave off precious minutes without sacrificing flavor!