Make, enjoy, then describe in the comments please :)
One Year Ago: Caramelized Onion and Goat Cheese Pizza
Spicy Pasta with Sweet Potatoes
adapted from Better Homes and Gardens November 2010 Issue
-1 large sweet potato, peeled and cut into cubes
-6-8 large brussels sprouts, chopped into fourths
-1 tbsp olive oil
-1/2 tsp sugar
-1/2 tsp chili powder
-1/2 tsp cinnamon
-8 oz. dried pasta (original recipe called for rigatoni, I used Barilla plus penne)
-1/3 cup creamy peanut butter
-3 oz cream cheese, cut into small pieces (I used 1/3 less fat)
-2 tsp Asian chili sauce (such as Sriracha)
-1 tbsp soy sauce
-6 green onions, thinly sliced
1. Preheat oven to 450F. Toss vegetables with olive oil, cinnamon, sugar, and chili powder in a bowl. Lay on a greased baking sheet and roast for 20 minutes, or until tender.
2. Cook pasta according to directions. Drain when cooked and reserve 1 cup pasta water.
3. In a small saucepan, add peanut butter, cream cheese, soy sauce, and chili sauce. Whisk in 3/4 cup of reserved pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Mix in most of the green onions.
4. Top pasta with vegetables, sauce, and remaining green onions (can mix all together and then serve, or make individual portions).
This post is linked to Eat at Home.