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
medium-large sweet potatoes
(1) 6 ounces
can of tomato paste
olive oil (or savory oils of choice)
garlic, crushed or minced
dried thyme (optional)
rosemary (dried or fresh)
crushed red pepper flakes
honey (or coconut sugar)
marinated sun dried tomatoes, chopped
In This Recipe
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!