Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Lay out your prepared sweetpotatoes on the baking sheet. Drizzle with olive oil and sprinkled with 1

teaspoon sea salt.

Roast in oven for 20-30 minutes or until soft when pierced with a fork.

Meanwhile, prepare pasta according to package directions.

While pasta is cooking and sweetpoatoes are roasting, in a small sauce pan over low heat, add butter and

melt, then add cream and both cheeses. Using a whisk, gently stir until warm and creamy. Remove from

heat and set aside. Add pepper and lemon zest, juice and ½ teaspoon remaining salt. Whisk again to

combine.

Drain your pasta and reserve pasta water, then add to the sauce pan and stir. Cover to keep warm.

Top with your roasted sweetpotatoes and torn basil. Finish with a drizzle of olive oil and flaky sea salt.

Enjoy