Preparation time: 15 mins
Cooking time: 30 mins
Easy - for beginners
It's fall-inspired ... almost Thai in flavor. Spicy, sweet potatoes in a smooth & creamy peanut-butter soy sauce ... diagonally-sliced green onions add just the right balance. Yum!
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.
Meanwhile, cook pasta according to package directions (maybe 2 mins less so pasta is al dente.) Drain, reserving 1 cup hot pasta water.
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.
*Watch the spicy on the Asian chili sauce - adjust to taste (this version is definitely hot!)
*Take oven down to 400-425° for the sweet potatoes to keep from burning on any side. (Bake longer if need be.)
*Also try this dish w/ tender cooked thin-sliced chicken breasts.
**Buy big, juicy limes to squeeze over the spicy “Thai” pasta leftovers. Lightly dust warmed pasta w/ finely chopped peanuts.
Finish w/ a sprig of cilantro. ™¥
P.S. Used this peeler for the sweet potatoes.. BEST peeler hands down!