Sweet Potato Pasta with Brussels Sprouts

Instructions

1. Heat the olive oil in a wide, deep sauté pan or Dutch oven over medium-high heat. Once the oil is hot, add 1 tablespoon butter and let melt.
2. Add the Brussels sprouts, onion, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring periodically, until the onion is softened and the sprouts are crisp-tender, about 8 minutes. Add the garlic and let cook 30 seconds, stirring constantly. With a spoon, remove the vegetables to a plate and set aside.
3. To the same pan, add 1 tablespoon butter, sweet potato, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine and let cook 2 minutes. Stir in the pasta.
4. Pour in 3 cups chicken broth and stir once more. Increase the heat to high and bring the mixture to a rapid boil, then reduce the heat to maintain a gentle boil. Cook for 10 to 12 minutes, stirring every few minutes, until the sweet potato is tender, the pasta is al dente, and most of the broth is absorbed. If at any point the pasta becomes dry, add in 1 cup of the remaining broth a few splashes at a time as needed. Remove from the heat.
5. Combine with the remaining 1 tablespoon butter, the reserved Brussels sprouts mixture, half of the feta, half of the cranberries, and the sage. Taste and adjust seasoning as desired.
6. Serve hot, sprinkling the remaining cheese and cranberries over the top.