1teaspoonolive oilor light flavored oil of your choice
½teaspoongranulated sugar
½teaspoonchili powder
½teaspooncinnamon
Pasta & sauce:
8ouncessmall shaped pastalike rigatoni or penne
1/3cuppeanut butter
3ouncescream cheesecut into smaller pieces
2teaspoonschili garlic sauce
1tablespoonreduced sodium soy sauce
6green onionsthinly sliced on the diagonal
Instructions
Make the sweet potatoes:
Preheat oven to 400° F.
Cut sweet potato into bite sized pieces, about ½ to 1-inch in size. You want your sweet potato chunks to be roughly uniform in size so they all cook at about the same rate.
In a medium bowl, toss the cubed sweet potato with olive oil, sugar, chili powder, and cinnamon.
Place the spiced sweet potatoes in a large cast iron skillet or on a baking sheet lined with a piece of parchment paper. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.
Cook the pasta and sauce:
While the sweet potato roasts, cook the pasta according to package directions. Drain, reserving 1 cup hot pasta water.
In a small saucepan combine peanut butter, cream cheese, chili sauce, soy sauce, and most of the green onions (reserving some for garnishing); whisk in ¾ cup of the hot pasta water. Stir over medium heat until sauce starts to melt, and heats through.
If sauce is too thick, stir in additional water. Toss pasta with sauce, and top with sweet potato and remaining chopped green onions.