Disclosure: This post may contain affiliate links which means I receive a commission if you make a purchase through clicking my link. It has no cost to you. Please read my disclosure for more information.
This Fall sweet potato pasta sauce & dish is the perfect meal for a chilly fall dinner or a warming bowl for a frosty winter night. It’s filled with rich fall-inspired flavors, creamy notes from sweet potatoes and coconut, and elevated with nutmeg, cinnamon, and sage.
Freezing This Fall Sweet Potato Pasta Sauce For Later
As you may have noticed if you’ve been following along with me; I love to freeze dishes for later. A big part of the reasons for this is due to how much easier it makes mealtime, regardless of how busy your day may become.
Freezing this fall sweet potato pasta sauce gives you the ability to have a delicious meal on the table within only a few minutes. I recommend doubling or tripling this recipe if you plan to freeze it for later. If you know that you will eat only a portion of what you will freeze at a time, be sure to freeze it in the amount you will consume per meal.
When freezing the meatballs, I like to approach it in two ways. If I will make a large meal with others, I will freeze the meatballs raw and add them to a crockpot to simmer all day. If I will eat them as an individual meal, I will precook them and slowly reheat them over the stovetop once they have defrosted. Below I have added a few of the ingredients as well as tools used for this dish.
Fall Sweet Potato Pasta Sauce With Tagliatelle & Lamb Meatballs
- 1 lb organic ground lamb
- ¼ tsp black pepper
- ½ tsp salt
- 1/2 tsp fresh thyme
- 1 tbsp chopped sage
- 1 tsp cinnamon
- freshly grated nutmeg as desired
- 1 tsp zaatar
- ½ large yellow onion
- 1 garlic cloves
- 1 tbsp coconut oil
- 1 egg
- ¼ cup gluten free bread crumbs or bread crumbs of choice I recommend panko or GF panko.
- 1 tbsp honey
- 2 tbsp-1/4 cup almond flour Optional: This can help to keep the meatballs soft!
Sweet Potato Sauce
- 1/2-1 large yellow onion
- 2 large sweet potatoes (jewel or garnet work best!)
- 1 tbsp butter or ghee (miyokos vegan butter if vegan)
- fresh thyme (as desired)
- 3 cups Chef Dee's Vibrant Veggie Broth
- 1 can coconut milk
- 3 large garlic cloves
- 1/2 tsp cinnamon
- 1-1.5 tsp salt
- fresh nutmeg (for serving)
- 1 tbsp sage (for serving)
- 1/4 tsp cinnamon (for serving)
- 1 cup canned pumpkin (optional)
- 1 large box Jovial Brand Tagliatelle Pasta
- filtered water to cover
- 1 tsp salt
Sweet Potato Sauce
- Start off washing all produce. Next, chop your onion into small diced pieces, leaving 1/2 for the meatballs and 1/2-1 for the sauce.
- Proceed to peel and chop your potatoes as well as your herbs and garlic cloves. Reserve.
- Using your ghee, butter, or miyokos vegan butter, cook the onions until caramelized (cover and turn on medium heat until they are translucent and caramelized.)
- Add sweet potatoes and cook for about ten minutes with veggie stock.
- Once cooked, add in the coconut milk and remaining ingredients except the garnishing ingredients. Cook uncovered for a few more minutes until the sweet potatoes have become softened.
- Next, using a high speed blender such as a vitamix, blend the sauce on LOW and bring it up to it's highest speed. Please remember that hot liquids are more likely to create pressure so increase speed with ease! Blend until fully liquified. Next, reserve in the pan until you are ready to serve.
- Using the onion that you have already chopped, add this to a hot pan that contains your coconut oil. Cook until caramelized.
- While the onions are cooking, gather your lamb and remaining ingredients and combine. Once the onions have cooked and slightly cooled, add them to your meat mixture to combine.
- Next, form the meatballs into balls with slightly oiled hands. You should have around 12-15 meatballs depending on how small or large you make them. Once complete, be sure to wipe down your area with safe products to avoid cross-contamination.
- Heat your oven to 400F and cook the meatballs until an internal temperature of 160F has been achieved, around 20 minutes. I recommend investing in a digital probe-based meat thermometer. (linked below) CROCKPOT METHOD IS IN NOTES.
- Once the meatballs have cooked fully, you can either add them to your sauce, or add them to your pasta to cover with sauce.
Gluten-free Pasta & Dish Assembly
- Bring your water to a boil with 1 tsp salt.
- Next, add your pasta and cook for 9 minutes or as Jovial brand suggests.
- Drain your pasta and serve immediately or add to your sauce mixture to incorporate.
- Add your meatballs and sauce as desired and top your dish with freshly grated nutmeg, chopped sage, and cinnamon. Serve & enjoy!
- Once they are browned, add to your crockpot to cook for 2-3 hours on high or 4-5 hours on low until an internal temp of 160F is reached.
- To temp accurately be sure to add the base of the probe into the center of the meatball, making sure to not touch the base of your pan or crockpot. This will give you the most accurate reading.
More Recipes To Enjoy
- Shaved Cauliflower Salad (Pairs perfectly with this dish!)
- Gluten-Free Rosemary Croutons (Pairs well with the cauliflower salad as well!)
- Gluten-Free Loaf Cake
Did you try this recipe? Don’t forget to tag me on instagram if you make this recipe! That way you can share with your friends and I can better understand which recipes everyone is loving on the site! If you have a private Instagram account I may not see your tag. Feel free to DM me to let me know! I sincerely appreciate your support <3!
We love your shares! Find out the right way to share: Please click here to see our Photography & Recipe Sharing Policy.