Buttery Sweet Potato Pasta with Smoky Breadcrumb Topping

Utilizing caramelized sweet potatoes within a blended pasta sauce results in a sumptuously buttery texture, complemented by a satisfying depth. Enhanced with a hint of smoky crunch, the outcome is delectable!

Four servings

One hr

15 mins

One hour, 15 mins



  • Two cups of sweet potato cooked flesh (yellow or orange, see note for cooking tip)
  • Two medium-sized garlic cloves roughly chopped
  • One tsp salt (optional)
  • Black pepper freshly ground to taste
  • Two tbsps tahini
  • One tbsp chickpea miso (or another mellow miso)
  • Two cups water
  • One tbsp thyme fresh leaves
  • 1/4 tsp smoked paprika
  • Two pinches nutmeg freshly grated
  • One 1/2 tbsps lemon juice, freshly squeezed
  • 2-3 cup organic baby spinach leaves (optional, see note)

For Pasta

  • One 1/2 lbs whole grain pasta or legume pasta (see note)

Breadcrumb Topping: (BLE note below)

  • One cup organic bread crumbs whole-grain or gluten-free bread
  • 1/4 cup almonds ground (or ground pumpkin seeds for nut-free version)
  • 1/4 tsp smoked paprika (rounded)
  • 1/4 tsp sea salt



Prepare pasta according to pasta directions, and cook to ‘al dente’
(retaining a slight bite, not fully soft) while preparing pasta sauce and breadcrumb topping, if using.

Pasta Sauce

In a blender, add sweet potato along with the garlic, salt, pepper, tahini, miso, one cup of the water, thyme, paprika, nutmeg and lemon juice.

Puree until becoming smooth and then add remaining water and puree again until fully smooth.

Breadcrumb Topping

Combine breadcrumbs and almond/pumpkin seed meal with smoked paprika and sea salt.

Bake at 375 for 7–8 mins until crumbs turn golden.

Be sure to stir once or twice through baking so the crumbs brown evenly. Also watch carefully as the mixture can quickly burnonce it becomes toasty.

After 4–5 minutes, keep a check on it. Let cool fully, then store in an airtight container in the fridge until ready to use.

Bringing it Together

Once pasta is just about cooked (but not fully soft), drain but don’t rinse.

Return to the pot with the pasta sauce over medium-low heat.

Allow sauce to heat and thicken with the pasta for a few minutes. (See note if adding spinach)

Taste, and season with extra salt or pepper or other seasonings if desired.

Serve, topping each portion with the breadcrumbs topping.

Chef Notes


To modify for BLE, you can omit the breadcrumbs and increase the almond meal to 1/2 cup.
Reduce the salt, if using, to a couple of pinches and smoked paprika to 1/4 tsp.
Instead of pasta, substitute cooked spaghetti squash or zucchini noodles.

Sweet Potato Cooking Note

Rinse sweet potatoes but do not peel or pierce. Place whole on a baking sheet lined with parchment. Bake at 425 for 40–60 minutes (baking time will depend on whether you are using smaller or larger sweet potatoes). Bake until fully softened and caramelizing. For two cups, use one very large sweet potato or two smaller (see note below). After baking, let cool slightly.

Sweet Potato

Let cool enough to remove skins and use in the recipe right away or cool further and then store in airtight container in the fridge until ready to make the pasta. It’s always helpful to bake extra since you can store leftovers in the fridge for up to five days or freeze them for a couple of months.


 Many varieties of dry pasta are packaged in one lb bags. This recipe yields a generous amount of sauce, so you can use more than one lb of pasta to stretch it out if you like. I typically use about one. lb of dry pasta. If you only want to use one lb, your pasta will just be a little “saucier”.


For a greens boost, try adding 2–3 cups of baby spinach leaves. Add the spinach while heating the sauce, working through until just wilted.

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