Maple Brown Butter Pasta (Printable)

Autumn-inspired pasta blending roasted sweet potatoes with maple brown butter and fresh herbs.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 2 cloves garlic, minced
03 - 1 small shallot, finely diced
04 - 2 tablespoons fresh sage, chopped (plus additional for garnish)

→ Pasta

05 - 12 ounces short pasta (rigatoni, penne, or orecchiette)

→ Brown Butter Sauce

06 - 6 tablespoons unsalted butter
07 - 3 tablespoons pure maple syrup
08 - 1/2 teaspoon ground cinnamon
09 - Salt and freshly ground black pepper, to taste

→ Finishing

10 - 2 ounces grated Parmesan cheese (plus extra for serving)
11 - 1 tablespoon olive oil

# Directions:

01 - Preheat the oven to 425°F. Toss the sweet potato cubes with olive oil, salt, and pepper. Arrange them on a baking sheet and roast for 20 to 25 minutes, turning once halfway through, until tender and golden.
02 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
03 - In a large skillet over medium heat, melt the butter and stir constantly until it foams and turns golden brown, about 4 to 5 minutes. Reduce the heat immediately.
04 - Add minced garlic, shallot, and chopped sage to the brown butter and cook for 1 minute. Stir in maple syrup and cinnamon, then season with salt and black pepper.
05 - Add the roasted sweet potatoes and cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
06 - Remove from heat, sprinkle grated Parmesan over the mixture, and toss until the sauce is creamy and well incorporated.
07 - Serve warm, garnished with additional fresh sage and Parmesan cheese.

# Expert Tips:

01 -
  • The brown butter, maple, and sage come together in a sauce that feels like a chef’s secret trick, but it couldn’t be easier to pull off.
  • This dish brings out the best in sweet potatoes, making weeknight pasta feel cozy and special.
02 -
  • The butter can go from perfectly golden to bitter in seconds, so never walk away when it’s on the heat.
  • If the sauce seems loose, just let the pasta rest for a minute after tossing with cheese; it thickens up magically.
03 -
  • Chop your sweet potatoes the same size so every cube roasts at the same pace and nothing ends up underdone.
  • Sizzle the sage in butter rather than adding it raw–it perfumes the whole dish and mellows any bitterness.
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