Recipes

Gluten-Free Sweet Potato Tortelloni with Garlic Butter Sauce

By McKenna Ruzga
Sweet potato tortelloni in garlic butter sauce
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. 

INGREDIENTS

  • 1 package Taste Republic Gluten-Free Sweet Potato Tortelloni
  • 2 tablespoons butter
  • 2 teaspoons garlic
  • 1 tablespoon brown sugar
  • 2 tablespoons Parmesan cheese
  • 2 small sweet potatoes, cubed
  • Olive oil, for drizzling
  • 2 teaspoons maple syrup
  • Salt, to taste
  • 1 teaspoon garlic powder
  • Pepper, to taste

DIRECTIONS

  1. Preheat oven to 350°F (177°C). Peel and chop sweet potatoes into small cubes. Place on a parchment-lined baking sheet and drizzle with olive oil. Season with salt and garlic powder, then drizzle with maple syrup. Bake for 30 minutes or until slightly browned on top.
  2. Place Gluten-Free Sweet Potato Tortelloni in a pan and add enough water to just cover the pasta. Cook over medium heat.
  3. Once boiling and most of the water has been absorbed or evaporated, add butter, garlic, brown sugar, Parmesan cheese, salt, and pepper. Let simmer for 10 minutes.
  4. Top with roasted sweet potato chunks and additional Parmesan cheese. Serve and enjoy!

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