Fall is my favorite time of the year and I love sweet potatoes. So while I’m dealing with the upper 90 degree weather and day dreaming of the Fall time, I couldn’t wait to make this dish any longer. My schedule has been crazy busy lately so I love finding quick meals I can toss together. I have to say I absolutely LOVED this dish. If you like spice then you’ll love this dish, if you don’t then tone back on of of the chili powder.

Spicy Pasta with Sweet Potatoes
(Adapted from Better Homes and Gardens)

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1 large (12 oz.) sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
½ tsp. each sugar, chili powder, and cinnamon
8 oz. dried rigatoni
⅓ cup peanut butter
1 3-oz. pkg. cream cheese, cut up
2 tsp. Asian chili sauce (such as Sriracha sauce)
1 Tbsp. soy sauce
6 green onions, thinly sliced

Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon.


Spread in prepared pan; bake 20 minutes or until tender.


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

In 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 too thick, stir in additional water.


Stir in most of the green onions.


Serve sauce over pasta with sweet potatoes and remaining onion. Makes 4 servings.


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