Homemade sweet potato pasta is a fresh egg pasta with sweet potato puree added in, which gives it a pop of color and a delicious flavor!
This homemade sweet potato pasta recipe is simple, incredibly tasty and perfect for festive Sundays or family lunches.
All you need is eggs, flour and sweet potato puree. For a more elastic pasta dough, I also like to add durum wheat semolina, but it’s completely optional.
I love experimenting with American sweet potatoes lately, they’re delicious and loaded with good-for-you nutrients.
I am Italian and like making homemade fresh pasta whenever possible, so I thought trying a version incorporating these two amazing foods would be fun!
The result? It’s one of the most delicious pasta I’ve ever tried, and its subtle sweetness makes it perfect to serve with so many sauces!
Once the pasta is ready, all you have to do is choose the right sauce.
Keep it simple with this classic Italian tomato sauce, try this traditional bolognese sauce, or serve it with this veggie-packed broccoli pesto sauce.
I’ll add more pasta sauce recipe ideas at the end of this post!
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This post is sponsored by the American Sweet Potato Marketing Institute (ASPMI). All opinions are my own.
Ingredients
This fresh pasta with sweet potato recipe calls for just 4 ingredients you most probably have in your pantry already.
- Flour: I use Italian 00 flour, but regular all-purpose flour works well too.
- Semolina: This is optional, but you can substitute ⅓ of the flour with semolina flour to give your pasta a more rustic texture.
- Eggs: Go for large (but not extra-large) eggs, about 55 grams / 2 oz each.
- Sweet potato: I use cooked and pureed American sweet potatoes. Steam, bake, or roast the potatoes until soft, then blend them to make sweet potato puree.
More on American Sweet Potatoes
American sweet potatoes are a nutrient-dense root vegetable with a bright orange flesh and were originally produced in the US.
They are sweet, tasty and incredibly nutritious, making them one of the most loved veggies out there!
Moreover, one of the best things about sweet potatoes is that they’re incredibly versatile!
You can use them both for delicious desserts including these sweet potato cookies, and for savory recipes such as this quick sweet potato pasta.
How to make sweet potato pasta dough
Homemade sweet potato pasta dough couldn’t be easier to make.
You can use a stand mixer and its pasta attachment, or do it by hand as shown below.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Place flour and semolina (if using) on a surface, make a hollow in the center, and beat in the eggs and sweet potato puree. Slowly incorporate the flour, then knead with your hands to form the dough.
Cooking tip: If the pasta dough feels dry, add a teaspoon of water and mix briefly. If the pasta dough feels sticky, add additional flour, 1 tablespoon at a time, and mix briefly.
STEP 2. Once the sweet potato pasta dough is ready, let it rest, covered, for 30 minutes.
STEP 3. Cut the dough into four pieces. Dust the pastry board with a little flour, roll out the dough with a rolling pin until you get the desired thickness.
STEP 4. For tagliatelle pasta, roll the dough on itself and cut it into thin strips using a sharp knife.
Cook the fresh pasta immediately, or form little pasta nests with your hands and arrange them on a tray dusted with semolina, to let them dry slightly.
How to store fresh homemade pasta
If you’re not cooking the fresh pasta immediately, dust it generously with semolina flour, transfer it to an airtight container, and refrigerate for up to 12 hours.
Alternatively, you can transfer it in a freezer-friendly container and store it in the freezer for up to 1 month.
Pasta sauce recipes to try
The beauty of fresh pasta is that it’s incredibly versatile! Keep things simple and serve it with just a little butter and sage like I did, or serve it with your favorite sauces.
Here are a few family-favorite pasta sauce recipes:
Did You Try This Recipe?
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Recipe
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Homemade sweet potato pasta is a fresh egg pasta with sweet potato puree added in, which gives it a pop of color and a delicious flavor!
Serving: 4
Calories: 344kcal
Ingredients
- 200 g Flour 00 or all-purpose flour
- 120 g Semolina flour, or equal amount of flour 00
- 2 medium-large eggs, approx 60 g each
- 100 g American sweet potato puree, see notes
Instructions
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Place the flour on a clean work surface and create a hollow in the center.
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Break the eggs, place them in the center of the flour together with the sweet potato puree, and start beating them with a fork, incorporating more and more flour while you do that.
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Once you have a well-mixed mixture, knead it with your hands for about 15 minutes until you have a smooth and elastic dough.
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Wrap the pasta dough in cling film and let it rest in a cool dry spot in your kitchen, for 30 minutes.
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Cut the dough in four equal pieces, leaving the remaining dough well covered to prevent it from drying out.
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Sprinkle with a little flour a clean work surface, and roll the dough to create a thin sheet, about 42 cm/ 16-inch wide.
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Dust the surface with a little more flour and roll the dough on itself, like a swill roll.
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With a sharp knife, cut strips about 1 cm/ ⅓-inch wide in order to make tagliatelle pasta. Repeat the process with the remaining pasta dough.
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Gently unroll the homemade pasta obtained, taking care to do it quickly to prevent the dough from drying out.
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Cook the homemade sweet potato pasta immediately, or form little nests of pasta with your hands and arrange them on a tray dusted with semolina, to let them dry slightly. You can then store it in the fridge and use it within 12 hours, or in the freezer for up to 1 month.
Notes
Steam: Simply place halved sweet potatoes in a steamer, and steam for 10-15 minutes or until soft.
Air-fry: Pierce the sweet potato all over with a fork, then cook in the air-fryer for 35-40 minutes at 180°C/375°F.
Roast: Use a fork to poke holes all over the sweet potatoes, place them on a baking sheet, and roast for 40 minutes or until fork tender at 180°C/375°F.
Once the sweet potato is cooked through, transfer to a bowl and mash and mix with a whisk until creamy, or transfer to a food processor and blend until creamy.
Nutrition
Calories: 344kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 42mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4924IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
