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Thai Pasta with Sweet Potatoes

Posted By GKC On August 14, 2011 @ 1:55 am In Recipes of the Week,Weekly Recipes | 1 Comment

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 [1].


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URL to article: http://www.gourmetkoshercooking.com/2011/08/thai-pasta-with-sweet-potatoes/

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[1] this dish: http://www.gourmetkoshercooking.com/2009/11/sweet-potato-coconut-crumble/

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