30 Minute Meal

Spicy Pasta with Roasted Sweet Potatoes

Normally, if I told you I took my 2 year old out of the house without a coat on in December you would probably call me a bad parent. But as it just so happens, its not only been raining like crazy for the last week, but it has also been 65 degrees! I am starting to seriously doubt the possibility of us having a white Christmas this year. Especially because I still have a yard full of gorgeous green grass. But no matter what it looks like outside, we have been busy getting the house ready for Christmas – the tree is up, a few presents are wrapped, and Christmas music is on repeat. We started a fun new tradition this year – 24 wrapped books about Christmas, Winter, and Snow. Each night Ladybug gets to pick out a book and we read it by the tree. She loves it. It is adorable.
I thought I would try my luck with another spicy sweet potato dish. Different from what we normally do, I liked the fun combination of flavors! The peanut  butter in the sauce shines through (I scaled back on the siracha for Ladybug, but both Joel and I agreed that is was better with more kick to it). Joel didn’t even attempt to eat the sweet potatoes (the punk) and Ladybug decided she didn’t care for it at all.  I however, really enjoyed this unusual dish. It is thick and creamy, with a great combination of flavors. So if you are in the mood for something spicy and different, this is a fun pick. And pile on as much Sriracha sauce as you can take.

Spicy Pasta with Roasted Sweet Potatoes (slightly adapted from Better Homes and Gardens)

1 medium sweet potato, peeled and cut into 3/4″ cubes
1 TBSP olive oil
1/2 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp sugar
8 ounces rigatoni pasta
1/3 cup smooth peanut butter
3 ounces cream cheese
2 tsp Sriracha Sauce
1 TBSP soy sauce
6 green onions, thinly sliced

Preheat oven to 450F.
Oil a rimmed baking sheet.
Place sweet potatoes, olive oil, sugar, chili powder, and cinnamon in a bowl and mix until combined.
Spread the sweet potatoes on the baking sheet and roast for 20 minutes.
Cook the pasta according to package directions.
Drain, reserving 1 cup of the pasta water.
In a small saucepan, combine the peanut butter, cream cheese, soy sauce, and sriracha.
Whisk until smooth, adding 3/4 of the pasta water, until heated through and smooth.
If the mixture is too thick, stir in additional water.
Stir in most of the green onions.
Top the pasta with the sweet potatoes, sauce, and remaining green onions.

You Might Also Like


  • Reply
    December 10, 2012 at 11:22 AM

    It has been warm here, too. It's crazy – it just doesn't feel festive! I love your book idea. And I like your use of sweet potatoes in this pasta dish.

  • Reply
    Created by Hannah Grunzke
    December 10, 2012 at 2:30 PM

    Sounds tasty to me! I once had sweet potatoes in a Thai dish at a restaurant and I've been using the vegetable in Asian foods ever since. Yum!

  • Reply
    December 11, 2012 at 1:24 PM

    That is a very nice take on this type of pasta, I've used butternut squash before, but never sweet potatoes, which are my favorite potato in the world!

  • Reply
    December 18, 2012 at 12:14 AM

    This was awesome! The flavors blended really well, and the kitchen smelled incredible afterwards. Best of all, it was a pretty quick meal! Always a plus in my book. 🙂

  • Leave a Reply