Creamy Tortellini with Sweet Potato and Spinach

INGREDIENTS

1 tbsp

Rosemary, fresh

Sweet potato (about 3/4 to 1 pound), large

1 cup

Chicken or vegetable broth

bag Cheese tortellini, frozen

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

1 tbsp

Olive oil

1/2 cup

Half-and-half

bag Baby spinach or 1 large bunch spinach, rinsed and torn into bite-sized pieces