Rice Pasta with Sweet Potato Sauce

I've never really been a huge fan of sweet potatoes, but I saw this recipe on Pinterest and it looked so good that I just had to try it! And let me tell you, it was amazing! Even my Dad, who despises sweet potatoes, loved it! He has actually eaten the leftovers twice since I made it as well.

The recipe is really easy and only takes about 30 minutes. 

  

 Ingredients: 

2 small sweet potatoes 

2/3 cups milk (any type, I used skim)

1 box of your favorite rice pasta (or any other type of gluten free pasta)

2 tablespoons of pine nuts

1 teaspoon rubbed sage

1 tablespoon butter

1/2 teaspoon of minced garlic

1 teaspoon olive oil

salt and pepper to taste

1/2 cup of Parmesan or Romano cheese

oregano and cheese to put on top (optional)

Directions:

1. Poke a few holes in the sweet potatoes and then microwave them on a plate or in a bowl for 10-12 minutes on high. 

2. When the sweet potatoes are tender, remove the skin and put them in a bowl with the milk and mash the two together.

3.Cook the pasta according to the box directions; save 3/4 cup of the cooking water.

4. In a large skillet, saute pine nuts, sage, and garlic in butter and olive oil until the garlic is browned.

5. Add the sweet potato and milk mixture to the skillet along with the cooking water and salt and pepper. Stir until the sauce is all the same thickness.

6. Add the cooked pasta and the Parmesan/Romano to the skillet and mix it all up.

7. Sprinkle with a little cheese and oregano, if desired.

Makes about 5 servings; about 294 calories per serving.