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Overhead view of plump, folded cheese tortellini simmering in a pale yellow creamy parmesan sauce with wilted spinach.

Sweet Potato Tortellini Skillet in Creamy Parmesan Sauce

This Sweet potato tortellini skillet features plump cheese pasta, caramelized sweet potatoes, and wilted spinach tossed in a rich, pale yellow creamy parmesan sauce. A hearty, vibrant, and incredibly comforting one-pan dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Skillet Ingredients
  • 1 lb refrigerated cheese tortellini Substitute frozen if needed, but cook times will vary.
  • 2 medium sweet potatoes Peeled and roughly diced into 1-inch chunks.
  • 1 tbsp olive oil For searing the potatoes.
  • 2 tbsp unsalted butter Base for the pale yellow cream sauce.
  • 3 cloves garlic Minced.
  • 1/2 cup vegetable broth Used to deglaze the skillet.
  • 1 cup heavy cream Creates the rich, velvety texture.
  • 1/2 cup finely grated white parmesan cheese Plus extra for dusting on top.
  • 3 cups fresh baby spinach leaves Roughly chopped or left whole.
  • 1/2 tsp kosher salt Adjust to taste.
  • 1 tsp cracked black pepper For garnish and flavor.
  • 1/2 tsp crushed red pepper flakes For a subtle heat.

Equipment

  • 1 Dark Cast Iron Skillet A 10 or 12-inch cast iron skillet is perfect for searing the sweet potatoes and building the creamy sauce.
  • 1 Medium Pot Used for boiling the cheese tortellini.

Method
 

Step-by-Step Instructions
  1. Bring a medium pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook for 3-4 minutes until they float to the top and look plump and folded. Drain and set aside.
  2. Heat the olive oil in your cast iron skillet over medium-high heat. Add the diced sweet potatoes in a single layer. Let them cook undisturbed for 3-4 minutes, then stir and cook for another 5 minutes until you see vibrant orange centers and browned seared edges. Remove from the skillet.
  3. Lower the heat to medium-low. Melt the butter in the same skillet and sauté the minced garlic for 30 seconds. Pour in the vegetable broth to deglaze the pan. Whisk in the heavy cream and simmer for 2-3 minutes. Gradually stir in the finely grated parmesan until melted into a rich, pale yellow sauce.
  4. Add the fresh baby spinach to the simmering sauce. Stir gently for 1-2 minutes until wilted and dark green. Fold the cooked tortellini and caramelized sweet potatoes back into the skillet. Toss until fully coated.
  5. Turn off the heat. Garnish the skillet with a light dusting of white parmesan cheese, scattered cracked black pepper, and crushed red pepper flakes. Serve immediately.

Notes

Tip 1: Make sure to freshly grate your parmesan cheese from a block so it melts perfectly into a smooth, pale yellow sauce.
Tip 2: Do not crowd the sweet potatoes in the skillet; they need space to caramelize properly without steaming.