Tri-Color Sweet Potato Pasta

 United Flavors Diced Tri-Color Sweet Potatoes served with an aerated four cheese sauce, rigatoni, and a warm Calabrian chili vinaigrette.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.



Vinaigrette

INGREDIENTS

  • 2 ea. Calabrian chilies
  • 1 cup Neutral oil
  • 1/2 cup Rice wine vinegar

METHOD

  1. Blend.

Purple Sweet Potato Fries

INGREDIENTS

  • 2 cups We Are United Flavors Diced Tri-Color Sweet Potatoes
  • 2-3 cloves Garlic, sliced thin
  • 1 tbsp. Chopped parsley

METHOD

  1. Sauté tri color sweet potatoes with garlic and parsley.
  2. Deglaze with desired amount of the vinaigrette.
  3. Toss together with cooked rigatoni.

Aerated Cheese Sauce

INGREDIENTS

  • 2 cups Heavy cream
  • 4 cheese blend of asiago, fontina, parmesan, and provolone. You can sub one for a creamy blue and it will be even more funky delicious.
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder

METHOD

  1. Bring 2 cups heavy cream to scolding point.
  2. Just before it bubbles and boils, add it to a blender and slowly blend in the cheese blend until the sauce thickens but is still pourable.
  3. Place it into and isi container about 1/2 way and charge.