brown sugar sweet potato pound cake

I made my own sweet potato puree for this recipe. To make your own puree steam about 1 large thinly sliced sweet potato until tender (about 10-15min). Make sure to squeeze the extra liquid out of the puree before adding to the mixture!

review
  • 4oz smokey applewood bacon, diced
  • 2-3 smoked sausage links, sliced
  • salt & pepper
  • italian seasoning
  • few tbsp of flour
  • olive oil
  • 1 small white onion
  • garlic paste or diced garlic
  • roasted red peppers
  • 1 tbsp tomato paste
  • 2 cups chicken broth
  • 1 pack spinach & ricotta tortellini
  • 1 cup heavy cream
  • 1 cup parmesan cheese
  • 1 small bag baby spinach
  • basil leaves

ingredients
  • Heat large skillet to medium heat. add diced up bacon and cook until just crispy. when done remove the bacon leaving the grease in the pan. cook the sliced sausage next, when done remove from pan leaving the grease and remove the pan from the heat and let cool
  • Move pan back on heat, once hot add olive oil and the diced onion. Cook until fragrant. add garlic paste/diced garlic , roasted red peppers, and tomato paste
  • Add a spoonful of flour to thicken the mixture and mix until consistency is pasty, then add chicken broth and continuously stir scraping the bottom of the pan
  • When it bubbles throw in tortellini and mix until covered in the sauce. season with salt, pepper, Italian seasoning, and optionally red pepper flakes. Let it simmer for 5-6 min, 10-15 min if tortellini is frozen
  • Add heavy cream and mix for a few minutes, then slowly add parmesan cheese and mix
  • Add spinach and basil leaves, push them under the pasta to wilt
  • Add back bacon and sausage and mix until everything is covered in sauce then serve!

instructions