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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Ingredients
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3
medium-large sweet potatoes
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(1) 6 ounces
can of tomato paste
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1/2 cup
olive oil (or savory oils of choice)
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3 cloves
garlic, crushed or minced
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1 teaspoon
dried oregano
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1 teaspoon
dried basil
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1/2 teaspoon
dried thyme (optional)
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1/2 teaspoon
rosemary (dried or fresh)
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1/4 teaspoon
crushed red pepper flakes
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1/2 teaspoon
black pepper
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1 teaspoon
salt
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1 teaspoon
honey (or coconut sugar)
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4 pieces
marinated sun dried tomatoes, chopped
Directions
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Spiralize the sweet potatoes using any blade you want. Set aside.
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In a medium skillet, heat the olive oil, herbs, and spices over medium low and stir occasionally for 3-5 minutes.
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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.
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Add honey (or coconut sugar) and the actual sun dried tomatoes.
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Turn off heat but do not remove. Cover with lid.
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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).
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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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