Spaghetti With Sweet Potatoes & Ricotta

12 oz spaghetti
2 Tbs olive oil
2 small sweet potatoes (about 1 lb), cut into 1/2-inch pieces
kosher salt and black pepper
2 shallots, sliced
1 Tbs chopped fresh rosemary
1/4 cup grated Parmesan
1/3 cup ricotta

1) Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot.
2) Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3/4 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.
3) Toss the pasta with the potato mixture, Parmesan and the reserved cooking water. Dollop with the ricotta before serving.

Review: Oh - yum. This could have been too sweet, with the sweet potatoes and shallots, but the cheeses balance the sweet really well. Of course, I added extra ricotta, so I'm not wasting the rest of the package. I really recommend this one, though, it was really yummy.