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Spicy Pasta with Sweet Potatoes

Spicy Pasta with Sweet Potatoes
Makes: 4 servings
Start to Finish: 30 mins Bake: 450°F 20 mins
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  • user reviews (17)
Spicy Pasta with Sweet Potatoes
Ingredients
  • 1
    12 ounce sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
  • 1
    tablespoon olive oil
  • 1/2
    teaspoon chili powder
  • 1/2
    teaspoon cinnamon
  • 1/2
    teaspoon sugar
  • 8
    ounces dried rigatoni
  • 1/3
    cup peanut butter
  • 1
    3 ounce package cream cheese, cut up
  • 2
    teaspoons Asian chili sauce (such as Sriracha sauce)
  • 1
    tablespoon soy sauce
  • 6
    green onions, thinly sliced
Directions

1. Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in a bowl. Toss with the 1 tablespoon olive oil, the chili powder, cinnamon, and sugar. Spread in prepared pan; bake for 20 minutes or until tender.

2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.

3. In a 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 the mixture is too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining green onion slices.

Nutrition Facts (Spicy Pasta with Sweet Potatoes)
  • Servings Per Recipe 4,
  • Calories 537,
  • Protein (gm) 16,
  • Carbohydrate (gm) 68,
  • Fat, total (gm) 24,
  • Cholesterol (mg) 23,
  • Saturated fat (gm) 7,
  • Monosaturated fat (gm) 10,
  • Polyunsaturated fat (gm) 4,
  • Dietary Fiber, total (gm) 7,
  • Sugar, total (gm) 9,
  • Vitamin A (IU) 123,
  • Vitamin C (mg) 6,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 177,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 507,
  • Potassium (mg) 660,
  • Calcium (DV %) 91,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (17)
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emilygps1 wrote:

We've made this twice and doubled the recipe both times. We added less p'nut butter (2-3 Tbsp), a little extra Sriracha sauce, and Thai Roasted Chili Paste to the sauce, as well as generous dashes of the spices used on the sweet potatoes (and we used hot chili powder). Also threw in some brussel sprouts to roast with the potatoes. We thought it was really great - teens loved it as well. Shrimp would make a nice addition. We may toy with the sauce a little more.

2/3/2012 03:41:38 PM Report Abuse
jfreeham wrote:

Smelled great whilst cooking, especially the sweet potatos, but the end result didn't suit out taste buds. Not a bad meal, just not what we favor. But, I will keep the sweet potato portion of the recipe to use at another time as a side dish.

1/2/2012 12:28:25 PM Report Abuse
julyebush wrote:

I made this last night and it was delicious. I doubled the recipe and it took an hour and a half from unloading the groceries to sitting down to eat. I definitely suggest using less peanut butter because I used a little more than what I should have for a single batch and it was still very potent. To counter this, I added more Sriracha sauce. It VERY filling and goes a long way. This is definitely a recipe to keep on file for an autumn meal but maybe next time I won't double it.

10/11/2011 07:28:52 AM Report Abuse
heelsy wrote:

I really like this dish; my husband loves it. I recommend adding water to the sauce as needed. It thickens up quickly and leaves the dish sort of dry if you don't add extra water.

9/21/2011 03:41:59 PM Report Abuse
kaschwan wrote:

i really liked it! nice and filling, really different flavors for a pasta dish

1/2/2011 08:28:21 PM Report Abuse
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