Step 1

Preheat the oven to 200℃ (180° fan/ gas 4/ 350℉). Place the chopped sweet potato and garlic cloves in a roasting tin. Coat in the olive oil then sprinkle over the smoked paprika, salt, and thyme. Roast for 25-30 minutes or until the sweet potato is tender. You can do this the night before to save time!

Step 2

While the sweet potato is roasting, cook the pasta according to the package instructions. Remember to reserve 1 cup of the pasta cooking water before draining. After draining, return the cooked pasta to the pan and set aside.

Step 3

Once the sweet potato and garlic are roasted, squeeze the garlic out of its skins and add it, along with the sweet potato, double cream, and grated Parmesan, to a food processor. Blend until smooth. If the sauce is too thick, gradually add a couple of tablespoons of the reserved pasta cooking water to reach your desired consistency.  If you don't have a food processor you can mash the sweet potato with the double cream, garlic, and Parmesan. It will be a slightly chunkier textured sauce, but will still taste great!

Step 4

Pour the sweet potato sauce into the pan with the cooked pasta and stir well to combine. If the sauce is too thick, add more reserved pasta cooking water as needed to achieve a glossy consistency.

Step 5

Serve with extra grated Parmesan and chopped parsley.