Brown butter sweet potato alfredo is a great way to still get the creaminess of the classic alfredo sauce but with a lighter and more flavorful sauce approach!
1pound(454g)dried spaghetti pastacooked according to the directions on the box
¼teaspooncayenne peppermore or less depending on heat preference
Salt and pepperto taste
Instructions
Bring a pot of water to a boil and add the cubed sweet potatoes and cook until fork tender. Carefully place sweet potatoes into a blender and puree until smooth.
In a large pot over medium heat, add the brown butter and whisk together with flour for 30 seconds. Turn the heat up to medium-high and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. At this time, add the pureed sweet potatoes and 1 1/2 cup of water. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt, pepper, and turn off the heat. If the mixture seems too thick, you can add the remaining 1/4 cup of water to thin it out.
Add the cooked pasta to the pot and toss until well-coated.
Notes
How to brown butter: place butter in a skillet on medium heat. Immediately begin whisking it. It'll start to foam and within 2-3 minutes, brown bits will start showing up at the bottom. At this point in time, I usually will take the skillet off the heat and start swirling the butter around in the pan in the air so it doesn't quickly go from brown to burned. Once you see a nice brown color in the butter (and start smelling the amazingness), you've achieved brown butter awesomeness!