This Sweet Potato Ricotta Pasta (high protein) is what I make when I want an cozy and indulgent dinner that is still healthy. Roasted sweet potato, garlic, and shallot are blended with ricotta and broth to create a velvety sauce that’s packed with flavor and surprisingly high in protein. It’s an easy, comforting meal that comes together with minimal effort but tastes restaurant quality.
Sweet potato is my favorite. For more yummy sweet potato recipes try my sweet potato tomato soup, sweet potato oatmeal bars or my sweet potato muffins.
If you're a pasta lover you need to try my butternut squash ricotta pasta or my carrot feta pasta.
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Why you'll love this recipe
Cozy indulgent flavor. Sage, garlic, and shallot create a warm, savory depth that pairs perfectly with the natural sweetness of the sweet potato.
Veggie and protein packed. The sauce is built from wholesome vegetables, bone broth and ricotta making it packed with nutrients.
Naturally creamy. Ricotta adds richness and body without needing heavy cream.
Simple + satisfying. All you have to do is roast up the veggies and then blend them into a sauce.
Ingredients
- Sweet potato – Roasted until soft and caramelized to create a naturally sweet, creamy base for the sauce
- Olive oil – Helps the vegetables roast and adds richness
- Salt – Enhances and balances all the flavors
- Black pepper – Adds a subtle warmth and depth
- Garlic powder – Boosts savory flavor in the roasted vegetables
- Onion powder – Adds extra depth and a mild sweetness
- Paprika – Brings warmth and a hint of smokiness
- Shallot – Roasts into a mellow, slightly sweet aromatic base
- Garlic – Adds bold, savory flavor that deepens as it roasts
- Fresh sage – Gives the sauce an earthy, cozy, fall-inspired flavor
- Red pepper flakes – Adds a light touch of heat to balance the sweetness
- Bone broth or vegetable broth – Helps blend everything into a smooth, flavorful sauce
- Ricotta – Makes the sauce creamy, rich, and slightly tangy
- Cooked pasta – The hearty base that soaks up all the creamy sweet potato sauce
See the recipe card for full information on ingredients and quantities.
Substitutions
- Sweet potato - Swap with butternut squash, carrots, or cauliflower for a similar creamy texture when blended.
- Olive oil - Avocado oil or melted butter both work for roasting.
- Shallot - Use ¼–½ small yellow onion for a similar mild flavor.
- Fresh garlic - Garlic powder can be used in a pinch (about ½–1 teaspoon total).
- Sage - Thyme or rosemary gives a similar cozy, earthy flavor profile.
- Bone broth - Vegetable broth works just as well to keep it vegetarian.
- Ricotta - Cottage cheese, Greek yogurt, or a splash of heavy cream for a creamy finish with extra protein.
- Pasta - Use chickpea, lentil, or whole wheat pasta for more fiber and protein, or gluten-free pasta if needed.
Step-by-Step Instructions
Step
Cook veggies.
Step 2
Blend together sauce.
Step 3
Toss sauce with pasta, add toppings and serve.
Storage instructions
You can store the extra pasta in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
If you want to make this recipe gluten free use your favorite gluten free pasta. I love Jovial foods.
You can serve this recipe with any protein source or on its own. It tastes super yummy with chicken sausage or you could add some tofu. Using protein pasta is another great way to bump up the protein.
I like to make this recipe with bone broth to bump up the protein. My favorite is Kettle and Fire and code avocadoskillet gets you 20% off!
Recipe FAQS
Sweet potatoes are rich in fiber, vitamins A and C, and antioxidants that support immune health, vision, and digestion. They also provide complex carbohydrates for steady energy and nutrients that help support skin and overall wellness.
Ricotta can be a nutritious option since it provides high-quality protein, calcium, and healthy fats that help support muscle strength, bone health, and hormone function. It’s also often gentler on digestion compared to many other types of cheese.
As long as you use vegetable broth instead of bone broth this recipe is 100% vegetarian!
Other pasta recipes to try
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Sweet Potato Ricotta Pasta (high protein)
Ingredients
- 1 medium sweet potato - diced about 4 cups
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 pinches black pepper - divided 1 for sweet potatoes, 1 for sauce
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 peeled shallot
- 4-6 cloves garlic adjust to your garlic preference
- .5 ounce sage
- pinch red pepper flakes adjust to your spice preference
- 2 ½ cups bone broth or vegetable broth
- ½ cup ricotta
- 12 oz cooked pasta
optional toppings
- grated parmesan
- fresh chopped basil
- red pepper flakes
Instructions
- Preheat oven to 425 degrees.
- Add sweet potatoes to a sheet pan, preferably lined with parchment paper or silicone. Toss with olive oil, salt, black pepper, onion powder, garlic powder, thyme and paprika. Add the sage, shallot and garlic to the same sheet pan.
- Remove the sage from the oven after 10 minutes. Bake for 10-15 more minutes, check on the garlic and shallot. If they are browned, remove them from the oven. Bake the sweet potatoes for 5-10 more minutes until soft and browned.
- Add garlic, shallot, sage, sweet potato, broth, red pepper flakes, black pepper and ricotta to a blender. Blend until smooth. Taste and add salt if desired.
- Add pasta and sauce to a skillet over low heat. Toss together until combined and warm. Serve and enjoy.
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