🍂🍝 Creamy Ground Pork & Sweet Potato Pasta (Cozy Fall Homestead Dinner)

September 25, 2026 - By Monica

When the weather cools and the garden shifts into its final stretch, our meals naturally turn toward warm, hearty comfort food. This Creamy Ground Pork & Sweet Potato Pasta is one of those dishes that feels like a hug at the end of a long homestead day — savory ground pork, sweet roasted sweet potatoes, creamy broth, and tender pasta all simmered together into a cozy fall skillet dinner.

On our homestead, we raise Kune Kune pigs and butcher them ourselves, which gives us incredibly flavorful ground pork with the perfect fat balance for dishes like this. When we’re not processing our own pigs, we still prefer to source pork locally — buying by the animal instead of by the cut — because the quality and flavor are unmatched. The sweet potatoes in this dish are homegrown, and the broth is homemade from chickens we raise and butcher ourselves. But everything can be easily swapped for store‑bought ingredients, making this recipe accessible for any kitchen.

This pasta is creamy, comforting, and deeply satisfying — a simple weeknight dinner that feels special, nourishing, and full of fall flavor.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I use and trust in my own homestead kitchen.

❤️ Why You’ll Love This Recipe

Cozy, creamy, and perfect for fall
Sweet potatoes add natural sweetness and richness
Ground pork makes the sauce hearty and comforting
Uses simple ingredients with big flavor
Kid‑friendly and great for busy weeknights
Homestead‑friendly with homegrown + homemade ingredients
Store‑bought substitutions work perfectly
One‑pot cooking for easy cleanup
Perfect for chilly evenings and seasonal cooking

🥣 Ingredients

2 TBSP olive oil
1/2 yellow onion, diced
1 medium sweet potato, peeled and diced into 1/2″ pieces
4 cloves minced garlic
1 lb ground pork
1 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp dried thyme
1/4 tsp smoked paprika
4 cups chicken broth (homemade or store‑bought)
1/2 cup heavy cream
1/2 of a 6 oz can tomato paste
8 oz penne pasta
1 cup mozzarella
👩‍🍳 Instructions
In a Dutch oven pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3–4 minutes.
Add the sweet potato and cook another 3–4 minutes.
Add the ground pork and cook 8–10 minutes, breaking it apart as it cooks.
When the meat is almost browned, add the minced garlic and cook 1–2 more minutes.
Add the salt, pepper, onion powder, garlic powder, chili powder, thyme, and smoked paprika.
Pour in the broth, heavy cream, and tomato paste. Stir well to combine.
Bring the mixture to a boil, then add the penne pasta.
Lower to a simmer and cook 13–18 minutes, stirring occasionally to prevent sticking, until the pasta is cooked and the sweet potatoes are tender.
Once the pasta is fully cooked, stir in the mozzarella cheese. Mix until melted, creamy, and fully incorporated.
Serve immediately while hot and extra cozy.

🏡 Homestead Notes

This dish is one of our favorite ways to use the pork from our Kune Kune pigs, which we raise and butcher ourselves. The flavor of home‑raised pork is richer, sweeter, and more balanced than anything store‑bought. When we’re not processing our own pigs, we still prefer to source pork locally — buying by the animal instead of by the cut — because it supports local farmers and ensures we’re getting high‑quality meat with excellent fat content.

The sweet potatoes in this recipe come straight from our garden, cured and stored for fall cooking. And the broth is homemade from chickens we raise and butcher ourselves, pressure‑canned for easy use in soups, stews, and creamy pasta dishes like this.

But this recipe is incredibly flexible — store‑bought pork, sweet potatoes, and broth work perfectly, and the pasta still turns out creamy, cozy, and full of fall flavor.

🔧 Tools I Used

🔄 Substitutions

Ground pork: ground turkey, chicken, or sausage
Sweet potatoes: butternut squash or pumpkin
Heavy cream: half‑and‑half or coconut milk
Broth: chicken, vegetable, or pork broth
Penne: any pasta shape works
Mozzarella: Parmesan, Gruyere, or cheddar

🍁 Variations

Tuscan Style: add spinach + sun‑dried tomatoes
Spicy Version: add red pepper flakes or hot Italian sausage
Veggie Boost: add mushrooms, zucchini, or kale
Cheesy Bake: transfer to a baking dish, top with mozzarella, and bake until bubbly
Broth‑Forward: increase broth for a lighter, stew‑like pasta

💡 Tips for Success

Brown the pork well — it adds depth and sweetness
Dice sweet potatoes evenly so they cook at the same rate
Simmer slowly to let flavors meld
Add cream at the end to prevent curdling
Stir pasta occasionally to prevent sticking
Taste and adjust seasoning — sweet potatoes absorb salt

🧊 Storage

Refrigerator: 3–4 days
Freezer: up to 2 months (cream may separate slightly)
Reheat: gently on the stovetop with a splash of broth or cream

🍽️ How to Serve

Serve warm with:

fresh‑milled dinner rolls
crusty bread
a simple green salad
roasted fall vegetables
extra mozzarella or Parmesan

❓ Frequently Asked Questions

Can I use store‑bought pork instead of homestead‑raised pork?

Yes — store‑bought ground pork works perfectly in this recipe. We use pork from our Kune Kune pigs that we raise and butcher ourselves, but when we’re not processing our own animals, we prefer to source pork locally and buy by the animal instead of by the cut. Any good‑quality ground pork will give you great results.

Do I have to use sweet potatoes?

Sweet potatoes add natural sweetness and creaminess, but you can easily swap them for butternut squash, pumpkin, or even regular potatoes.

Can I use store‑bought broth?

Absolutely. We use homemade broth from our homestead chickens, but store‑bought chicken broth works just as well.

Can I make this recipe dairy‑free?

Yes — replace the heavy cream with coconut milk and use a dairy‑free cheese or omit the cheese entirely. The pasta will still be creamy and flavorful.

What pasta shapes work best?

Penne holds up beautifully in this one‑pot method, but rotini, shells, bowties, or even fresh‑milled homemade pasta all work well.

Can I make this ahead of time?

Yes. This pasta reheats well, though you may want to add a splash of broth or cream when warming it up to restore the sauce’s creaminess.

How spicy is this recipe?

It’s very mild. The chili powder adds warmth, not heat. If you want more spice, add red pepper flakes or a pinch of cayenne.

Can I add extra vegetables?

Definitely — mushrooms, spinach, kale, zucchini, or bell peppers all blend beautifully with the flavors in this dish.