Penne with Sweet Potatoes and Chard

Recipe courtesy of Delilah’s Farm

3 tablespoons olive oil
3/4 cup red onion, in large dice
2 garlic cloves
1 teaspoon salt
1/2 teaspoon pepper
Pinch of red pepper flakes, optional
3 cups sweet potato, in large dice
1 1/2 cups chopped chard
8 oz. penne, cooked according to package directions
Parmesan cheese to taste


  • While boiling the water for the pasta, heat the oil in a large skillet.
  • Add onions and garlic, and sauté for 2 minutes.
  • Add salt, pepper, and sweet potato, and cook until soft but not mushy.
  • During the last minute of cooking the pasta, add the chard to the pasta water, reserving a bit of the water.
  • When pasta is cooked, strain pasta and chard, and add directly to the skillet with the potato mixture.
  • Toss together and cook for about 30 seconds. If mixture seems too dry, add some of the pasta water a tablespoon at a time.
  • Serve sprinkled with Parmesan cheese to taste.

Serves 4. Prep time, 15–20 minutes; cook time, 20 minutes.

Share this post

Magazine Search

Sign up for our monthly newsletter


Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015

More recent articles:

Flu prevention starts with three simple words: Wash your hands.
October 6, 2015
How to turn out a gourmet meal without leaving your desk
September 23, 2015
Delicious figs bring summer’s sweetness to fall
September 20, 2015
How farming became a second career for the owners of Bear Track Farm
September 18, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Why your workplace needs a professional organizer
August 31, 2015
Getting ready for the marathon should be half the fun
August 25, 2015
Simple lunch solutions for office kitchens
August 25, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.