Can you tell that I got a plethora of sweet potatoes from my farmers market this week? This is two simple sweet potato recipes in a row, but only because they taste amazing and I LOVE sweet potatoes. I don’t know about you, but I used to eat a lot of pasta. Thanks to my celiac disease I have been able to discover alternatives that I love a lot more. This sweet potato pasta is just one of those replacements that I love. The flavors are amazing and it is so simple to put together.
Sweet Potato Pasta
I can’t take all the credit for this recipe, I was laying in bed one night scrolling through buzzfeed and saw something similar. It sparked some salivating dreams and I woke up at 6am craving sweet potato pasta. I used to feel guilty because I thought I ate too many sweet potatoes. Then I used my friend Google and found a few excuses to eat them more.
What is your favorite way to eat sweet potatoes? Leave me a comment because after all my recipes, I am running out of ideas. When you fall in love with this sweet potato pasta recipe, you can check out some of my other favorites:
- Hasselback Sweet Potatoes
- Baked Purple Sweet Potatoes
- Bacon & Sweet Potato with Shrimp
- Stuffed Sweet Potatoes
- Sweet Potato Breakfast Skillet
I think I have talked about sweet potatoes enough, so I just want to take a second to say thank you. We all live in this world that is full of busy work and distractions, and I genuinely love and appreciate every comment you take the time to leave me. One of my daily habits is laying in bed and reading all the comments, tweets, etc that I get throughout the day. It’s an amazing feeling to fall asleep smiling every night so THANK YOU.
Just in case you don’t know I am on twitter, you can follow me there too. No more small talk, time to make the bacon. Oh wait, I didn’t put bacon in this recipe but I guarantee you that if you do, I will come eat dinner with you :) Enjoy this sweet potato pasta.
- 2 large sweet potatoes, peeled
- 1 cup dried figs (about 15 figs), roughly diced
- 1 (4 ounce) package prosciutto (8 large slices), cut into 1 inch squares
- 1 cup slivered almonds
- 1 (4 ounce) container crumbled goat cheese (optional)(equals 1 cup)
- 1/2 teaspoon sea salt
- 1/2 tablespoon olive oil
- 2 tablespoons water
- Chop the pointed ends off your sweet potato and spiralize it. If you don't have a spiralizer you can use a julienne peeler to make noodles
- Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide
- Slice dried figs into thin rounds, being sure to remove the hard stems
- Place a large saute pan over medium heat with your olive oil
- Add your sweet potato noodles and season with sea salt
- Cook for about 5-7 minutes or until sweet potato noodles soften and are no longer raw. Be sure to stir frequently so that the noodles don't burn.
- When done, transfer to a plate.
- In the same skillet over medium heat, add sliced proscuitto and cook for about 3 minutes, flipping halfway through cooking or stirring often
- Add sliced figs and slivered almonds and cook for another 3 minutes until your figs are soft and slightly browned. Stir often
- Add 1/2 cup of your goat cheese and water, stir together to melt the cheese slightly and then add all of the sweet potato noodles
- Stir until well combined and remove from the heat
- Serve immediately and garnish with your remaining 1/2 cup goat cheese.
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