Sweet Potato, Goat Cheese and Sage Pasta Pile-up

By • November 14, 2009 14 Comments

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Author Notes: Pile up some sweet potatoes with savory goat cheese and some fresh sage and you get a party on a plate! This is one of those 30 minute meals that is sure to dazzle!amreen

Serves 8

  • 2 sweet potatoes
  • 1/2 pound lasagna noodles
  • 8 ounces goat cheese
  • 1/4 cup butter
  • 1 bunch sage
  • salt and pepper to taste
  1. Bring two pots of water to boil, meanwhile scrub the potatoes and stab them with a knife. Once the water is boiling toss in the potatoes and cook until easily impaled. This should take around 20 minutes.
  2. Once the potatoes are done remove them from the heat, for a quick cool down run cold water over them. Put the lasagna noodles in the other pot of boiling water and set the time for about 10 minutes
  3. Once the potatoes are cooled pinch off their skin. Cut them into small pieces and mash them up with the goat cheese. (Note if you want them creamy heat them up a little while you are doing this). Salt to taste.
  4. In a sauce pan heat the butter on medium-low. Add the sage and cook until browned, about 4-5 minutes.
  5. Drain the lasagna noodles. Place a few noodles on a plate and scoop some of the sweet potatoe mixture around them. Repeat this until all the noodles and mix are used up.
  6. Crack some pepper on top and devour!

More Great Recipes: Lasagna|Pasta|Entrees|Side Dishes|Sweet Potatoes

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Comments (14) Questions (1)


about 1 year ago hookmountaingrowers

Agree with previous reviewer about the instructions. I must have used sweet potatoes that were too big because it took 45 minutes to cook which threw off everything once the pasta was done. I would suggest peeling, cubing them and steaming it next time for timing. It wasn't a pretty presentation but it sure was tasty. I think this could be done with 1.5 lbs of sweet potato and half the goat cheese. Will attempt this again because it was so delicious.


almost 2 years ago Babette's sous chef

I'm with Sandrala, but (no offense intended)your recipe is not very well written. Of course you know your recipe and what you are doing with the ingredients like the back of your hand, but for those reading and saving it, well, it could be a little more defined as to how you incorporate the sage-brown butter and the composition of the dish. The only way one can tell is by viewing the second photo. If there was no photo, I'd not be 100% sure how the dish was to be composed and how the final product should look on the plate. Please consider editing the recipe with a bit more detail. As I can see in the second photo, it is simply a fairly quick pasta dish like any other. I also note that it appears the pasta is pappardelle in the second photo. I guess the recipe would work well with any wide noodle, or even other pasta shapes. You could also use unsealed wonton wrappers to do a sort of open-ravioli as a sort of elegant presentation as a pasta course. I love the suggestion of Ceege in using homemade or "fresh" pasta in this dish. I have some sweet potatoes I need to use up and this would be a great dish for them. Many thanks. In addition to the cracked black pepper, do you sprinkle it with any grated parmesan or asiago cheese? Bet this would also make a killer baked lasagna dish with addition of some bechamel or Alfredo sauce.


over 2 years ago Sandrala

sorry, I got lost after step 4. What do I do with the pan of hot buttery sage?


over 2 years ago Ceege

If you really want a taste of heaven, make your own home-made noodles for this dish. Home-made are so much more delicate than store bought. My family loved this dish and I will definitely serve it to guests at my next dinner party. Thanks for a great recipe.


over 2 years ago dinatserve

I have always been a huge fan of squash or sweet potato filled pasta. I can't believe I never thought to experiment with lasagna noodles in place of the ever intimidating ravioli. Feeling indebted by your ingenious! Bravo!


almost 3 years ago tuliptree

I love this simplicity of this recipe. It turned out flavourful and very filling.


over 2 years ago amreen

glad you enjoyed ... i haven't made this in a while ... gonna have to bring it back into my regular menu :)


over 5 years ago Brenna

This whole exchange is soo food nerdy. It kind of makes me swoon.


over 5 years ago HeatherM

Amreen, Pierino is referencing your misspelling of "potato" in the recipe name, which was a famous flub of Dan Quayle's.

This looks delicious.


over 3 years ago NM Expats

Actually the plural is correct.


over 5 years ago GreenChef

Oh, to die for. You are amazing. Thanks for sharing the amaze!


almost 6 years ago amreen

thanks paul! im loving your south indian dishes! and pierino can u enlighten me on the dan quayle coment?


almost 6 years ago pauljoseph

your recipes are one of my favorite


almost 6 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

...for Dan Quayle?