Cook fettuccine noodles according to package directions, drain, and keep warm.
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.
Servings and Ingredients
|1 lbs.||Hy-Vee fettuccine noodles|
|2 tbsp.||Hy-Vee unsalted butter|
|1||large 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
- Large skillet
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.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 290mg
- Total Carbohydrates: 72g
- Protein: 19g
Hy-Vee Test Kitchen