Foodies of the world, unite! Especially all of you who love bacon and pasta. This dish is for you. It is actually a Tansey original–the first time he made it I was pregnant with our first child, and came home from work to find the table set and this delicacy waiting for me. It has been a favorite fall dinner of ours ever since. Lush smokiness from the bacon, tender sweetness from the sweet potato, and a punch of flavor from the shredded parmesan on top make this one killer recipe. The flavors are rich enough for cold weather, but still surprisingly light. Pair with a tasty Chardonnay, and enjoy life’s little indulgences.

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2 large sweet potatoes, peeled and cubed
1/2 of a large red onion, diced
8 strips of thick cut bacon, cut into 1/2 inch strips
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons of extra virgin olive oil
1 cup shredded parmesan cheese
1 box of penne pasta

 

On a large baking sheet with raised edges (like this one), toss together the sweet potatoes, red onion, and bacon. Drizzle 1 tablespoon of olive oil on top, then sprinkle with salt and pepper. Bake at 400 degrees for about 40 minutes (stirring occasionally) or until the sweet potato has turned a dark orange and the bacon is nice and crispy.

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Cook pasta to al dente according to package directions. Drain and place in a large serving bowl (I adore my pasta bowl serving set for this and other pasta recipes). Add cooked sweet potato mixture, being sure to scrape up and include any browned bits from the bottom of the baking sheet–trust me, bits = flavor! Drizzle on the remaining 2 tablespoons of olive oil and sprinkle the whole thing with parmesan cheese. Toss well. Enjoy!

Pairs so very, very well with chilled Chardonnay. Try Louis Changarnier Chardonnay or Charles and Charles.

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Roasted Sweet Potato and Bacon Pasta
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Foodies of the world, unite! Especially all of you who love bacon and pasta. This dish is for you. Lush smokiness from the bacon, tender sweetness from the sweet potato, and a punch of flavor from the shredded parmesan on top make this one killer recipe. The flavors are rich enough for cold weather, but still surprisingly light. Pair with a tasty Chardonnay, and enjoy life's little indulgences.
Ingredients
  • 2 large sweet potatoes, peeled and cubed
  • ½ of a large red onion, diced
  • 8 strips of thick cut bacon, cut into ½ inch strips
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons of extra virgin olive oil
  • 1 cup shredded parmesan cheese
  • 1 box of penne pasta
Instructions
  1. On a large baking sheet with raised edges, toss together the sweet potatoes, red onion, and bacon. Drizzle 1 tablespoon of olive oil on top, then sprinkle with salt and pepper. Bake at 400 degrees for about 40 minutes (stirring occasionally) or until the sweet potato has turned a dark orange and the bacon is nice and crispy.
  2. Cook pasta to al dente according to package directions. Drain and place in a large serving bowl (I adore my pasta bowl serving set for this and other pasta recipes). Add cooked sweet potato mixture, being sure to scrape up and include any browned bits from the bottom of the baking sheet--trust me, bits = flavor! Drizzle on the remaining 2 tablespoons of olive oil and sprinkle the whole thing with parmesan cheese. Toss well. Enjoy!

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