Penne with Sweet Potatoes and Fennel

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This is a terrible recipe. The dish turned out monotone and flat. There is no depth of flavor. I am currently doctoring it with some additional seasoning and much more Parmesan. I wish I had some pancetta on hand because I think that would improve it greatly. I was looking for something to do with the leftover sweet potatoes... Hopefully, I find something else next year.

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This was absolutely the worst recipe I've ever tried! What a waste of ingredients. I should have known that the combination didn't jive! Beware of this recipe

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The flavor of the fennel goes well with the sweet potatoes and rosemary and not too overpowering. This is a creamy pasta entree that's also healthy.

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I liked this idea. I did not follow the recipe exactly (adjusted it based on other user feedback and what I had on hand but I liked the way it turned out, the combination of flavors and thought it was a very creative use for leftover sweet potatoes.

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This pasta was pretty good; all my dinner guests seemed to like it. However, you definitely have to be up for a sweet pasta dish.

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I've made this recipe twice for company - both with rave reviews. Highly recommended.

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The first time I had seen this show was the week before Thanksgiving. Believe it or not, I planned my menu around this concept of having leftovers that I could turn into a totally different meal. I did not have sweet potatoes, but used roasted butternut squash and used carmelized onions for the fennel. It was wonderful! My husband and daughters loved it and it has become a "do again" recipe. Our lives are nuts, and i must say Robin's concept of preparing things this way has been a real blessing. It's nice to have a variety of menu ideas that are not all slow cooker or require more time than I have on a weeknight.