Serves a Crowd

Sweet Potato, Goat Cheese, & Sage Pasta Pile-Up

November 14, 2009
7 Ratings
Photo by Mark Weinberg
  • Cook time 40 minutes
  • Serves 8
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

What You'll Need
  • 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!

See what other Food52ers are saying.

  • Bella DeJoy
    Bella DeJoy
  • Kevin Konen
    Kevin Konen
  • Carol Valentine
    Carol Valentine
  • Amy Morris
    Amy Morris
  • Babette's sous chef
    Babette's sous chef
I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.

29 Reviews

hankls October 8, 2023
Microwaving unpeeled sweet potatoes works really well and cuts the time.
Bella D. October 17, 2022
the comments on this post …do people not have their own brains… or anything better to do?? figure it out ppl!! it’s not that hard ! anyway, this recipe was absolutely delicious. thank you:)
Toddie October 7, 2022
When do we incorporate the sage butter? Is it mashed into the potato/cheese or just poured over the top?
Sandy October 4, 2020
This one did not work for me. Potatoes still a bit underdone after cooking 1/2 hour plus. Better directions might have helped. Kind of a weird taste when eating.
Sandy October 4, 2020
This one did not work for me. Cooked potatoes for 1/2 hr. and were still underdone. Tried baking them after mashed and didn't help. I think having better directions would help. Kind of a weird taste when all done.
JV September 29, 2020
I’m confused on the instructions and have a couple questions. What do you mean “heat it up a little” when mashing in the goat cheese? Should we be doing this on the stove, over a double boiler, or microwaving in between? It’s not clear at all....

Also, where do we incorporate the sage and butter? It seems it was left out of the recipe/forgot to specify. I see a couple other people asked about this.... should it be mashed in with the goat cheese mixture or just sprinkled on top?

Thanks for clarifying these recipe instructions as I would love to make this. If anyone who’s made it has suggestions on these two points, I’d love to hear it!
Kevin K. October 20, 2018
This was not a hit at my house. Agree with the comments that the stated sweet potato cooking time was too short. The amount of goat cheese made the sweet potato much too rich for our taste.
Carol V. October 17, 2018
I loved this recipe, but the picky eaters in my house were not fans. However, it would be easy to scale down so I can make it just for me! I cubed and steamed the sweet potatoes ahead of time, so it came together quickly at dinnertime.
Leslie November 15, 2017
This is super delicious and easy. We had chanterelle mushrooms from the forest. I sautéed them well with butter and layered them into the final pile up. Excellent accompaniment!😋
amreen November 15, 2017
that sounds amazing!!! Fresh from the forest mushrooms! Whaaaaat?!?
Amy M. October 23, 2017
Am I the only one who doesn't understand how 2 sweet potatoes and 1/2 pound of pasta will feed 8 people?
amreen November 15, 2017
I guess I'm a small portion kind of gal :) usually serve it with some salad and roasted greens/meat as well!
Amy M. November 16, 2017
That makes sense. I was thinking of it more as a vegetarian main dish instead of a side. Thank you!!
Chrissy P. October 22, 2017
I am not a big fan of sage. Is there another spice that might work?
amreen October 22, 2017
Sage Is a pretty distinct flavor ... but if it's not ur thing try basil!
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.
Babette's S. September 11, 2013
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.
Sandrala May 23, 2013
sorry, I got lost after step 4. What do I do with the pan of hot buttery sage?
Ceege March 26, 2013
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.
dinatserve January 25, 2013
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!
tuliptree November 7, 2012
I love this simplicity of this recipe. It turned out flavourful and very filling.
amreen January 18, 2013
glad you enjoyed ... i haven't made this in a while ... gonna have to bring it back into my regular menu :)
Brenna May 29, 2010
This whole exchange is soo food nerdy. It kind of makes me swoon.
HeatherM May 10, 2010
Amreen, Pierino is referencing your misspelling of "potato" in the recipe name, which was a famous flub of Dan Quayle's.

This looks delicious.
NM E. April 19, 2012
Actually the plural is correct.
GreenChef May 3, 2010
Oh, to die for. You are amazing. Thanks for sharing the amaze!