One-pot meals are some of our favorites, especially when they involve our limited-edition Gluten-Free Sweet Potato Tortelloni! This pasta cooks perfectly al dente in just 3 minutes and the pasta water helps create a sweet and savory sauce when butter and garlic are added right to the pan.
- 1 package Taste Republic Gluten Free Sweet Potato Tortelloni
- 2 tbsp of butter
- 2 tsp of garlic
- 1 tbsp of brown sugar
- 2 tbsp of parmesan
- 2 small sweet potatoes, cubed
- Drizzle of olive oil
- 2 tsp maple syrup
- 1 tsp garlic powder
In a pan, pour water over top of Gluten-Free Sweet Potato Tortelloni until just covered. Cook over medium heat and once boiling and most of the water has been absorbed or evaporated, add butter, garlic, brown sugar, parmesan
cheese and salt & pepper to taste. Let simmer for 10 minutes. Top with roasted sweet potato chunks and parmesan cheese
To make the sweet potato chunks, peel and chop 2 sweet potatoes into small cubes. Lay on a parchment-lined baking sheet and top with olive oil, salt, garlic and maple syrup. Bake at 350 degrees for 30 minutes or until sweet potatoes are slightly browned on top.