I wanted to make something different. The red sauce and white sauces are waaay overused in my kitchen. So in search of something new and hopefully a little healthier, I have been toying with the idea of either a Squash Sauce or a Sweet Potato Sauce. I did ask my friends and the consensus was for me to try a sweet potato sauce first. And I did!
In order to get my family to overlook the yellow colour and the fact that it was sweet potato, I had the perfect solution! I made a ‘loaded’ sweet potato sauce and SUCCESS… it worked!
SWEET POTATO SAUCE
1 Onion – chopped
2 cloves Garlic – chopped
2 Carrots – chopped
3 Sweet Potatoes – chopped
1 teaspoon Rosemary
1 stick Cinnamon
1 cup Liquid
1/2 cup Parmesan – grated
1/2 cup Mozarella – grated (optional)
Starting with the onions, then the garlic, combine all the ingredients in a pan and cook until soft.
Cool slightly and then blend until smooth.
Pour the sauce back into the pot and reheat, adding either 1/2 cup of broth/stock, reserved pasta water, milk – milk can be coconut in you are vegan or fresh.
Add salt and paprika
Thicken slightly and then add in grated Mozarella and butter or olive oil. I prefer butter anytime!
Mix a small amount into the pasta and plate it. Over the top, spoon more of the sauce.
Over that put 1 spoon of sour cream, the Parmesan cheese, crumbled bacon bits and a generous sprinkling of chilli flakes and garnish with chopped spring onions.