I have to admit, I’m not a lover of candied yams. Don’t shoot me. I just never got into the idea of a candied yam. Like, never. They’re way too sweet for my liking. That turned me off to sweet potatoes for a long time. But, somehow, when I discovered whipped sweet potatoes on more of a savory note, I fell in love. There was something about the subtle sweetness that I appreciated about a sweet potato. Then, one day, I said – let’s turn this into a pasta sauce. And well, you know…the rest is history.

Creamy Sweet Potato Linguine
3/4 pound of linguine, cooked & drained
1 large sweet potato
1/2 to 3/4 cup of vegan half and half
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder
1/3 teaspoon of dried thyme
1 pinch of red pepper flakes
1 good pinch of ground nutmeg
1 tablespoon of vegan butter

Roast the sweet potato in the oven until it’s tender. I usually just wrap it in tin foil and roast it on a sheet tray until it’s super soft. Then, transfer the flesh of the sweet potato a food processor. Then, add in the remaining ingredients – the half and half, salt, pepper, garlic powder, dried thyme, red pepper flakes, nutmeg, and butter. Pulse until the sauce is smooth. Pour the sauce over the cooked pasta and enjoy while it’s still warm.