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Chef's Hat Recipe: Sweet Potato Pasta

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Sweet Potato Pasta

1 12-ounce sweet potato, peeled and cut into 3/4-inch cubes

1 tablespoon olive oil

1 teaspoon chili powder

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1/2 teaspoon cinnamon

1/2 teaspoon sugar

1/3 cup creamy peanut butter

8 ounces dried rigatoni (or bow tie pasta)

1 3-ounce package cream cheese, cut into chunks

2 teaspoons chili sauce

1 tablespoon soy sauce

6 green onions, sliced thinly

Preheat oven to 450 degrees. Oil a rimmed baking pan or cookie sheet and set aside. Place sweet potato cubes in a bowl. Toss with one tablespoon olive oil, the chili powder, cinnamon and sugar. Spread in prepared pan; bake for 20 minutes or until tender.

While potatoes are cooking, cook pasta according to package directions. Drain, but reserve one cup of the hot pasta water. Place the drained pasta in a medium sized bowl.

In a saucepan combine the peanut butter, cream cheese, chili sauce and soy sauce. Whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If mixture is too thick, stir in additional water, a tablespoon at a time until mixture is of a creamy consistency. Stir in most of the onions.

Pour the sauce over the pasta. Add the cooked potatoes and lightly toss. Place on to plates and garnish with the remaining onions.

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