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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 ounces - sweet potato, peeled, cut into 3/4-inch cubes (about 2 cups)
  • 1 tablespoons - olive oil
  • 1/2 teaspoons - chili powder
  • 1/2 teaspoons - cinnamon
  • 1/2 teaspoons - sugar
  • 8 ounces - dried rigatoni
  • 1/3 cups - peanut butter
  • 3 ounces - cream cheese, cut up
  • 2 teaspoons - Asian chili sauce, such as Sriracha sauce
  • 1 tablespoons - 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 a bowl. Toss with the 1 tablespoon olive oil, the chili powder, cinnamon, and sugar. Spread in prepared pan; bake for 20 minutes or until tender.

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

    In a 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 the mixture is too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining green onion slices.

    Brief Description

    Rigatoni noodles served up with diced sweet potatoes in a creamy Asian peanut butter sauce.

    Main Ingredient:

    sweet potato

    Category:  Pasta

    Cuisine:  Asian

    Prep Time: 10 min
    Cook Time: 20 min


    Better Homes and Gardens

    Posted By:


    Posted On:

    July 24, 2013

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