INGREDIENTS
1 1/2 lb
sweet potatoes
12 oz
fusilli pasta
1 Tablespoon
extra virgin olive oil
1
onion
2 larges
carrots
1 1/2 cups
vegetable broth
1/4 cup
greek yogurt
4 oz
sharp cheddar cheese
2 oz
parmesan cheese
10 leaves
sage
1 serving
extra virgin olive oil