Line a baking sheet with parchment pepper or Grease with oil, place sweet potato and garlic cloves in the baking sheet.
Drizzle with oil and season with salt, paprika, and basil. Bake for 30-40 minutes or until the sweet potato is soft and tender.
Now, In salted boiling water, cook the pasta according to the packet instructions.
Squeeze the garlic out of the skin and put it in the food processor. Add sweet potato, h cream, and Parmesan cheese.
Beat until it reaches a smooth consistency. If the sweet potato sauce is too thick, you can add 1-2 tablespoons of water to loosen it.
In a mixing bowl, mix the cooked pasta and the sweet potato sauce until combined.
Garnish with parsley and Parmesan, then serve.
Use Bunch Porto Rico or Garnet type of sweet potatoes for a sweeter and richer outcome of this dish.
If you are here for health benefits, you should consider using whole wheat pasta since whole grains are higher in fiber and minerals than refined grains. In a thoroughly flavorful pasta recipe like this one, the substitution would be barely noticeable.
Don't make your sweet potato sauce too thick in consistency or else the whole dish would appear too dry in texture.
Serve this dish a few minutes after it is done cooking since it is preferable to eat it before it completely cools down.
Use sunflower oil instead of olive oil since sunflower oil merely does its chore of helping your ingredients cook and would not impart any added flavor to the dish.
If you want this recipe to taste more creamy and cheesy than it already is, add ricotta to your sweet potato sauce.
Perhaps you would like to add some spice to this dish so that it will have a more interesting tone. To achieve that, substitute paprika with a little bit of cayenne pepper powder.