Name: Sweet Potato Fettuccine Alfredo
Prep time: 120 min
Ingredients: Fresh pasta dough; 12 oz 340g sweet potato - peeled and diced; 2 tbsp olive oil; 1/2 stick (55g unsalted butter); 2 garlic cloves - minced; 1 medium onion - finely chopped; 2 cups 480 ml heavy cream; 3 tbsp white wine; 1/2 cup 50g grated parmesan + extra for garnish; 1 tsp salt; 1 tsp black pepper; 1/2 tsp freshly ground nutmeg

4.50 from 4 votes

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Amazing fettuccine Alfredo recipe. Learn how to make your own homemade fettuccine pasta from scratch. This creamy and delicious sweet Potato Fettuccine Alfredo dish can be served for lunch or dinner.

A white plate holds a serving of fettuccine pasta mixed with chunks of roasted butternut squash. The plate is placed on a wooden table, and the pasta is arranged in a small mound, showcasing the creamy texture of the pasta and the vibrant orange of the squash.

Sweet Potato Fettuccine Alfredo

4.50 from 4 votes

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Prep Time 2

WORK TIME 1

DIFFICULTY Medium

Cuisine Italian

Servings yields

Ingredients

Fresh pasta dough
12 oz 340g sweet potato - peeled and diced
2 tbsp olive oil
½ stick 55g unsalted butter
2 garlic cloves - minced
1 medium onion - finely chopped
2 cups 480 ml heavy cream
3 tbsp white wine
½ cup 50g grated parmesan + extra for garnish
1 tsp salt
1 tsp black pepper
½ tsp freshly ground nutmeg

Instructions

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DIRECTIONS

1. Make fresh fettuccine (you can skip this stage if you have Store-bought pasta): Divide the pasta dough into four pieces. Roll out the first piece into at least 0.5inch/1cm before using pasta machine (keep remaining pieces covered with plastic wrap so it doesn’t dry out). Dust the pasta machine and dough with flour.
2. Set machine to #0 and feed it through. Fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers and feed it through the machine again, still on #0. Repeat at least 5 times.
3. Switch setting to #1 and feed it through the machine once. Switch setting to #2 and feed it through the machine again. Do the same until #5
4. Cut the pasta sheet into 10-inch (25 cm) length and run the sheet of pasta through the fettuccine cutter. Toss the pasta with a little flour to keep them from sticking.
5. Bring a large pot of lightly salted water to a boil
6. Make the sauce (if you are making the pasta from scratch, you can start while the pasta dough is resting): heat olive oil and butter over low-medium heat. Add onion and garlic, cook 2 minutes, add sweet potato and cook 2-3 minutes. Add white wine and cook until alcohol evaporates (about 2-3 minutes). Pour heavy cream, salt pepper, nutmeg and bring to a simmer.
7. Cook the fresh fettuccine in boiling water about 3 min or according to package directions, add to the sauce, add parmesan cheese and mix well, cook 1 minute and turn the heat off.
8. Serve with grated parmesan. Enjoy!