Ingredients:

  • 1 medium sweet potato (about 1 pound/450g), peeled and cubed
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 20 ounces (567g) refrigerated cheese tortellini
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio)
  • 1 cup (240ml) heavy cream
  • ½ cup (60g) grated Parmesan cheese, plus more for serving
  • ¼ cup (a small bunch) fresh sage leaves, chopped
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, pepper, and garlic powder on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized, flipping halfway through.
  2. While the sweet potato is roasting, bring a large pot of salted water to a boil. Add tortellini and cook according to package directions (usually 3-5 minutes, or until they float). Drain and set aside.
  3. In the same skillet (or a large pan), melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  4. If using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Simmer until reduced by half, about 2 minutes.
  5. Stir in heavy cream and Parmesan cheese. Bring to a simmer, stirring constantly, until the cheese is melted and the sauce has thickened slightly (about 2-3 minutes).
  6. Add the cooked tortellini, roasted sweet potato, and chopped sage to the skillet. Gently toss to coat everything in the sauce. Season with salt and pepper to taste. Stir in red pepper flakes, if desired.
  7. Serve immediately, garnished with extra Parmesan cheese.