We’d hit another picky period with my little person… if it’s not catfish, shrimp, (whaaat?) pasta or potatoes, he’s not interested. I mean, can I blame him? Nah. BUT I’ve seriously been sweating bullets about what to feed him vegetable-wise.
THEN, I realized that sweet potatoes have been a big hit in the past and WHAT IF I COMBINED THEM with pasta?!?
It worked. He had thirds of this recipe and asked for it a few days later… plus, it can be made in big batches and refrigerated so you can have it for a whole week… if you’re into eating the same thing for a whole week. 😉
Sweet Potato Shells
Prep time
Cook time
Total time
Author: Biz Harris
Serves: 4
What You Need
- 2 Sweet potatoes, pricked with a fork and baked
- 1 Tablespoon Butter
- ½ Box of Large Pasta shells or Mannacotti (I tried both. BOTH were hits)
- ½ Cup Heavy Cream
- ½ Cup Colby Jack cheese
- 1 Cup frozen spinach, thawed
- Salt & Pepper to taste
What to Do
- FOR THE SHELLS:
- Bake your sweet potato wrapped in foil for about 30-45 minutes, or until it squishes under slight pressure.
- Let cool then scoop out the inside.
- While the potato is baking, boil your pasta. Cook until just under al dente.
- Once you've scooped out the potato, add in the cheese, the cream, the salt & pepper, the butter, AND the spinach. Stir and incorporate well.
- Fill the shells or other pasta
- Serve immediately OR place into a baking dish and cover with Bechamel sauce. Heat on 250 for 5 minutes before serving.
- FOR THE BECHAMEL SAUCE:
- I served this with a Bechamel sauce.. TOTALLY not necessary, but it adds a little fanciness to the whole thing. 😉
- In a saucepan, melt butter on low heat.
- Stir in flour, salt and pepper.
- Cook on medium (THIS IS IMPORTANT) heat, stirring the whole time, until the sauce is smooth and bubbly; remove from heat.
- Gradually stir in milk.
- Heat to boiling, stirring constantly.
- Once it's boiled, stir one minute and then serve.
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