While the combination sounds odd, it's a delicious, easy dinner
12 oz spaghetti
2 Tbsp olive oil
2 shallots sliced
2 small sweet potatoes cut in ½ in pieces
1 Tbsp chopped fresh Rosemary
¼ cup grated Parmesan
⅓ cup ricotta
1 kosher salt and black pepper to taste
Cook the pasta. Reserve 1/2 c of the water
Meanwhile heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3/4 t. salt and 1/4 t. pepper, cook for 10 minutes. Add shallots and rosemary, cook uncovered for 3 - 5 minutes.
Toss the pasta with the potato, Parmesan and reserved cooking water. Dollop with ricotta and serve.