Leftover Sweet Potato Fettuccine Alfredo

Recipe

Main Dish
Leftover Sweet Potato Fettuccine Alfredo

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User Rating

4.33 out of 5 stars
Rate it:
6 ratings

Recipe Data

6
Servings
10min
Prep
20min
Total

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    Description

    Don't let your Thanksgiving leftovers go to waste. Use your leftover herbs and sweet potato mash to create this creamy and savory take on Fettuccine Alfredo. 

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 lbs.Hy-Vee fettuccine noodles
    2 tbsp.Hy-Vee unsalted butter
    1large shallot, finely chopped
    2 clove(s)garlic, minced
    2 tsp.fresh thyme, finely chopped
    2 tsp.fresh sage, finely chopped
    1 c.leftover mashed sweet potatoes, or Bird's Eye frozen mashed sweet potatoes and carrots with brown sugar prepared according to package directions
    1 ½ c.Hy-Vee whole milk
    1 c.Hy-Vee finely shredded Parmesan cheese, plus additional for garnish
    Fresh herbs, such as thyme, parsley, or basil, for garnish

    Things To Grab

    • Large stockpot
    • Colander
    • Large skillet

    Directions

    1. Cook fettuccine noodles according to package directions, drain, and keep warm.

    2. Heat butter in a large skillet over medium heat. Add shallot, garlic, thyme, and sage. Saute until shallots have softened, about 4 to 5 minutes. Stir in leftover sweet potato mash and whole milk, heat through. Stir in Parmesan cheese until melted. Toss sweet potato sauce with fettuccine noodles. Serve, garnished with additional Parmesan cheese and fresh herbs, if desired.

    Nutrition facts

    Servings

    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 30mg
    • Sodium: 290mg
    • Total Carbohydrates: 72g
    • Protein: 19g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 25%
    0%
    Vitamin D 6%
    0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Test Kitchen