Spaghetti with Sweet Potato and Tomato Sauce
Sweet potatoes aren’t just for baking. Nope, apparently they make a creamy dreamy addition to tomato sauce. Who knew? Apparently Food and Wine. That’s who. I wouldn’t have believed it if I didn’t try it myself so I understand if you’ve got an arched brow at the moment. I saw this recipe online and had that same reaction. Curiosity got the best of me, that happens a lot.
So yep I gave it a go and I’m happy I did. I love making sauces with CARROTS and other vegetables so this being scrumptious shouldn’t have surprised me.
Another awesome factor in deciding that I was going to try this sauce recipe was the fact that it took only 20 minutes to make. The only cooking was boiling the sweet potato. The rest of the sauce comes together in a blender. A blender!
Let’s all do a twirl and give a big hand for that. Sweet potatoes adds a whole new level of creamy to your basic tomato sauce and balances the acidity of the tomatoes like a champ.
You can use whatever pasta you like with this sauce. I happen to love to twirl (both on the dance floor and with my fork) so spaghetti won out for us this go round. The pasta will cook in the same time as the sweet potato so you can have your meal on the table in way under 30 minutes.
We added a salad and a baguette and we were good to go. You’ll want to get every bit of that sauce up. Waste not, want not and all.
It’s kinda hard not to be happy when you’re twirling spaghetti around a fork. I was in fact so happy I couldn’t pull myself away from a a VERY large bowl of this yesterday. Now if you’ll excuse me I’m off to treadmill.
Yep it was totally worth it.
Recipe slightly adapted from Food and Wine.
- 1 large sweet potato - peeled and cubed
- 15 ounces diced tomatoes
- 1/2 cup reserved sweet potato water
- 1/4 cup heavy whipping cream
- 2 tablespoons extra-virgin olive oil
- Kosher salt/Freshly ground black pepper
- Parmigiano Reggiano - grated
- In a large saucepan, cover potatoes with enough water to cover by 2 inches. Boil until fork tender. Approximately 15-20 minutes. Reserve 1/2 cup water prior to draining.
- To blender add: potatoes, tomatoes, reserved water, cream and olive oil.
- Puree until smooth. Season with salt and pepper.
- Toss desired amount of sauce with cooked spaghetti.
- Garnish with basil and Parmigiano Reggiano.
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