I found this recipe in the November 2010 issue of Better Homes and Gardens and thought it sounded interesting. While I was making it I was a little unsure how the flavors would turn out. The recipe is super easy and to my surprise, both Taylor and I L.O.V.E.D. it!! I will totally be making this little number again soon! You should try it.
Spicy Pasta with Sweet Potatoes.
1 large (12 oz.) sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
1/2 tsp. each sugar, chili powder, and cinnamon
8 oz. dried rigatoni
1/3 cup peanut butter
1 3-oz. pkg. cream cheese, cut up
2 tsp. Asian chili sauce (such as Sriracha sauce)
1 Tbsp. soy sauce
6 green onions, thinly sliced
1. Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon. Spread in prepared pan; bake 20 minutes or until tender.
2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.
3. In saucepan combine 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 too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining onion. Makes 4 servings.