Ingredients:
1 large (12 oz.) Sweet Potato (peeled and cut into 3/4-inch cubes-2 cups)
1/2 tsp each Sugar, Chili Powder, and Cinnamon
8 oz. Dried Rigatoni (try a whole grain variety)
1/3 cup Reduced Fat Peanut Butter
1- 3oz. pkg Cream cheese (cut up)
2 tsp Asian Chili Sauce (such as Sriracha Sauce)
1 Tbsp Soy Sauce
6 Green Onions (thinly sliced)
Directions:
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.
