balsamic glazed sweet potato pasta
Here I go again with another sweet potato recipe. Are you turning orange yet? Who needs a tanning booth when you can cook all of my awesome “orange” recipes! I for one am glowing.
Before I get to the sweet potatoes I wanted to fill you all in on our day. We actually set the alarm clock this morning (I know it’s Sunday) but we had work to do. We bundled up and headed down to a coffee shop in town. And that is where we proceeded to spend the next 4 hours picking out our seeds for the upcoming farm season.
Since we were the only ones there (I’m assuming everyone else sleeps in late on Sunday) we had unlimited access to the coffee urn. It was trouble! I was so hyped up on coffee that I had us ordering 40 different varieties of lettuce before Taylor so graciously intervened.
I really needed to calm down.
We are now down to 18 different varieties and I think that is where we will stay. We also picked out our tomatoes, eggplants, and peppers. We still have research that needs to be done on some of the newer varieties available, but we are happy with the work we accomplished. We will resume on Wednesday morning to pick out the rest of our goods. I think I will switch to green tea that day.
As always, we are excited and nervous about this whole endeavour. We know we wont be millionaires, but if we can successfully grow food for our community and ourselves I think we will be richer than we have ever been.
Alright, back to the pasta.
Balsamic Glazed Sweet Potato Pasta
Prep Time: 5 mins Cook Time: 15 min Serves: 4
- 2 sweet potatoes, scrubbed clean and chopped into 1 inch pieces
- 8 ounces of your favorite pasta
- 2 TBS olive oil
- 1 1/3 TBS balsamic vinegar
- 3 cups spinach
- Salt, pepper, and parmesan shavings for topping
- Bring a pot of lightly salted water to a boil. Add pasta and cook according to package directions.
- Over medium heat add the olive oil to a large skillet. Once it's heated add the sweet potatoes. Cook, stirring occasionally for about 10-15 minutes or until the potatoes are fork tender. Reduce heat to low and add balsamic vinegar. Cook stirring often for about 3-5 minutes or until the sweet potatoes are glazed with vinegar.
- Once pasta is cooked strain it. Add the pasta and spinach to the skillet with the potatoes and stir well. Season to taste with salt, pepper, and parmesan cheese.
NotesUse this recipe as a guid and adjust measurements and seasonings to your liking.
I love this! My husband and I did the exact same thing tonight with our seed catalog, except it was over dinner and beer. Our “farm” is a little smaller than yours – think 20 feet by 20 feet 🙂 But we share in the seed catalog excitement and the anticipation of growing our own!
Yay! so happy you guys get excited over the seed catalogs as well! Over dinner and beers sounds like a good way to pick out the goods!!!
I’m so excited for you! I would love to have a little farm someday, but for now, all I have are a few raised beds. 🙂 And I love this recipe too–I can never get enough sweet potatoes!
A few raised beds can still produce a lot of goodies!
There are 40 different types of lettuce?
oh yeah….there are hundreds!!!
Balsamic reduction. I could drink it. I love it. I mean something about it….I love love love! Your bowl is gorgeous. Love the combo of sweet taters + balsamic!
I love balsamic reduction too! it’s heaven in your mouth!
Oh yeah. Josh and I have yet to make a full list (um, first we need land), but our seed catalog is waiting, and we’ve already picked out a few must-haves. (Including sunflowers. Yes.)
And I haven’t bought sweet potatoes in ages for some reason, but love them.
go out and buy some sweet potatoes girl! This dish is easy peasy! I love sunflowers!
I can never get enough of the orange veggie love! Even if it makes me turn orange. 😛 At least I’ll save money on self-tanner? This pasta sounds amazing!!
I’m so excited for the farming season that’s coming up and I can’t wait to see what you grow!
I think the “orange” look is really in right now!
I can’t wait for more of these beauties. And I can’t wait to hear more about your veggie adventures! This pasta looks perfect. Thank you for sharing with us. I hope you have a great start to your week. Stay healthy, happy, and warm!
Thanks for reading along!
oh YUM! What a fabulous pasta dish!!!
At some point in my life I hope to have the land/time/energy to order seeds and start a serious garden. Excited for you guys!
This is such a unique idea, lady! Very healthy and tasty! Keep them sweet tater recipes coming – I can’t get enough of them myself. This is a fabulous dish and I could see myself making a huge batch of it for work lunches! 🙂
Ha ha! I love this post. I too am uncontrollable around coffee – actually thats not true.. most of the time I just about manage to control myself (through sheer force of will) but every once in a while Im unstoppable and have about 3 strong espressos and go MENTAL (in a sort of good way, sort of bad way!) choosing seeds for your farm sounds like a pretty awesome task though and I love this recipe. Im not a big pasta person (say WHAT!?) but I reckon this would be pretty amazing with just the sweet potatoes for the starch! xx
This is my quick dinner for tonight! tasty too!
Amy’s “little sister” is a grown up who’s livin’ the dream?! I am in love with your website and am so excited to now be a subscriber! Made this pasta tonight, and it was fab. Will make again for sure. Can’t wait to continue reading about your adventures! Cheers! XOXO
Katie Pitts!!!! Yeeehaww! thanks for stopping by the blog! So happy you enjoyed that pasta. It’s a good one! Thanks for subscribing to the blog. If you ever find yourself in the Hood River area swing by the farm!! XO
I wanted more sauce. I added another tablespoon of balsamic to 1/3 reserved pasta water along with 1 tablespoon butter. Whisk and add to potato pasta mix. Toss with parmesan and serve. Very Good especially when served warm.
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Haven’t served it yet but sure looks good!