Sweet Potato Pasta with Sun-Dried Tomato Sauce

By • September 12, 2016 0 Comments

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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

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Serves 4

  • 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
  1. Spiralize the sweet potatoes using any blade you want. Set aside.
  2. In a medium skillet, heat the olive oil, herbs, and spices over medium low and stir occasionally for 3-5 minutes.
  3. 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.
  4. Add honey (or coconut sugar) and the actual sun dried tomatoes.
  5. Turn off heat but do not remove. Cover with lid.
  6. 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).
  7. Remove sweet potato noodles from steamer and add to the sauce. Cok on medium-high for 2-4 minutes. Serve and enjoy!

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