This sweet potato alfredo is a healthy twist on a classic comfort dish that can be made in less than 30 minutes. Perfect for easy, weeknight dinners!
With #Internatialsweetpotatoweek coming to an end, I’m sharing the last recipe in the series with a favourite weeknight meal of mine, sweet potato alfredo. The previous recipes have been a little more complex (sweet potato fritters, and falafel) but my favourite thing about this dish is that it’s super simple to make and doesn’t require a huge amount of effort. Not everyone feels like cooking after a busy day at work but trust me when I say this really is the easiest recipe; and it can be made in less than 30 minutes with only a handful of ingredients. A
While Alfredo is usually made up of butter, milk and cream, this vegan friendly version consists of the beloved sweet potato, dairy-free milk and a few flavourings. So not only is this dish comforting and delicious, it’s a great way to add in an extra veggie!
This Sweet Potato Alfredo is:
Gluten-free (when gluten-free pasta is used)
Low in fat
Super easy to make
A healthy twist on a classic comfort food
- 500 g / 1 large sweet potato peeled and cut into small cubes
- 120 ml / ½ cup unsweetened dairy-free milk
- 2 tbsp. lemon juice
- 1 tbsp. vegan butter
- 1 tsp. garlic powder
- Black pepper
- A pinch of salt<br><br>
- Serve with<br><br>
- 200 g of Fettuccine or pasta of choice
- Vegan Parmesan
Bring a small pan of water to the boil. Add the sweet potato and cook until soft.
Place the sweet potato into a blender along with the rest of the ingredients and blend until smooth
Cook the fettuccine (or pasta) according to the packets instructions. Once cooked stir in the alfredo sauce.
Serve warm with a sprinkle of parmesan
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.