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Sweet Potato Carbonara

By: Rupa Paladi
Region: Others
Dish: Non Vegetarian - Chicken
Servings: 2
Time to Prepare: 20 Mins


1/4 cup butter
2 cloves garlic, chopped
12 ounces (about 2 cups) sweet potato ribbons or spirals
8 ounces sliced baby bella (cremini) mushrooms
2/3 cup half-and-half
1 tablespoon cornstarch
2 cups baby spinach
8 slices cooked bacon, finely chopped
1/2 cup shredded Parmesan cheese
Salt and pepper, to taste


In a large skillet, melt butter over medium-high heat. Add garlic, cooking for 30-60 seconds until aromatic. Toss sweet potato ribbons and mushrooms into the pan. Sauté until shiny and crisp-tender, about 3 minutes.
Whisk together half-and-half and cornstarch. Drizzle atop the veggies in the pan, stirring gently just until the sauce begins to thicken. Lower heat to medium, toss in spinach and bacon, and allow to cook just until the spinach begins to wilt.
Transfer to a serving bowl and season with salt and pepper to taste. Top with Parmesan.

Nutritional info

1 Serving

Calories 1506.6

Daily Value Total Fat 85.9g
(Saturated Fat 40.5g )

Cholesterol 186.6mg
Sodium 2505.5mg
Total Carbohydrate 157.1g
(Dietary Fiber 5.9g ,Sugars 122.2g )

Protein 31.2g

Daily Value*: Vitamin C 23.60%
Calcium 61.40%
Iron 19.50%


This recipe also tastes great tossed or topped with grilled chicken.


Kiran Sathaye    Srinivas Ready Real Estate

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