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Baked Sweet Potato Penne

Baked Sweet Potato Penne

Hi Friends! Do you love pasta? Me too! I also love quick, healthy recipes that are great for kids AND gluten-free and dairy-free! Today’s recipe is just that! I’m sharing how to make this baked sweet potato penne dish with a bread crumb topping and it’s so simple and so good! Enjoy! 

Baked Sweet Potato Penne
Serves 6
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
  1. 1 medium sweet potato
  2. 3 cups water
  3. 2 tablespoons extra virgin olive oil
  4. 2 tablespoons nutritional yeast
  5. 1 teaspoon sea salt
  6. 1 teaspoon paprika
  7. 1 box gluten-free penne
  8. 1/2 cup cashews, soaked overnight, drained & rinsed
  9. 1 cup canned coconut milk
  10. 2 teaspoons minced garlic
  11. 1/2 teaspoon sea salt
  12. 1/2 teaspoon black pepper
  13. 1/2 cup bread crumbs
  14. 1/2 teaspoon garlic powder
  15. 1/2 teaspoon red pepper flakes
  1. Peel and chop the sweet potato, add to a high-speed blender with water, olive oil, nutritional yeast, salt and paprika. Blend on high for two minutes.
  2. Add penne and blended sweet potato to a baking dish and stir together. Cover with foil and bake at 350 degrees Fahrenheit for 30 minutes.
  3. While the penne bakes, add the cashews, coconut milk, garlic, salt and pepper into high-speed blender and blend on high for two minutes.
  4. Add one piece of dried-out bread with garlic powder and red pepper flakes into a small food processor and pulse into bread crumbs.
  5. Remove the penne from the oven and stir. Pour cashew cream over penne and top with bread crumbs.
  6. Place back in the oven, uncovered and bake for 10-15 minutes.
Healthy Grocery Girl

Healthy Grocery Girl

Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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