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Author Notes: The bountiful fall sweet potato harvest combined with the comforting tones of a gourmet pasta sauce provide a lovely, warm fall dinner. Sauce inspired by http://www.budgetbytes.com/2012/08/not-sun-dried-tomato-sauce/ —Marissa
- 3 medium-large sweet potatoes
- (1) 6 ounces can of tomato paste
- 1/2 cup olive oil (or savory oils of choice)
- 3 cloves garlic, crushed or minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon rosemary (dried or fresh)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon honey (or coconut sugar)
- 4 pieces marinated sun dried tomatoes, chopped
- Spiralize the sweet potatoes using any blade you want. Set aside.
- In a medium skillet, heat the olive oil, herbs, and spices over medium low and stir occasionally for 3-5 minutes.
- When a few small bubbles appear, add in tomato paste and stir until the oil is a deep red. It will look like it won't mix at all but you will get it to combine a little. Overall the sauce is a little 'separated' looking.
- Add honey (or coconut sugar) and the actual sun dried tomatoes.
- Turn off heat but do not remove. Cover with lid.
- In a pot steamer, boil water. When the water is boiling, add spiralized sweet potatoes to the basket. Cover and steam for 2-4 minutes (or until easily pierced through with a fork).
- Remove sweet potato noodles from steamer and add to the sauce. Cok on medium-high for 2-4 minutes. Serve and enjoy!
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall