2 tablespoons olive oil
2 large sweet potatoes, peeled and cubed
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon cinnamon
1 (16 ounce) package fusilli
1 cup peanut butter
1 (8-ounce) package tofutti cream cheese
2 tablespoons chili sauce
2 tablespoons soy sauce
Preheat oven to 400 degrees. Toss sweet potatoes with olive oil and spices. Spread in pan and roast until soft – about 1 hour, stirring every 20 minutes. Cook pasta according to package directions. Drain, reserving 1-1/2 cups water. In a sauce pan combine the peanut butter, tofutti cream cheese, chili sauce and soy sauce. Stir in the reserved water. Toss pasta with sauce and sweet potatoes.
As a variation, you can just make more sweet potatoes, adjusting the spices accordingly and serve them without the pasta or sauce as a side dish. For another sweet potato treat, check out this dish.