Sweet potatoes are one of the most ancient, nutritious, and valuable food crops of the Americas.
For many of us, the use of sweet potatoes is concentrated in the stretch from Thanksgiving to Christmas, but they deserve to be used from the first hint of fall frost until the daffodils bloom in spring.
Sweet potato sauce for pasta? Try Tortellini or Ravioli in Sweet Potato Sauce and see! Serve with strips of colorful sauteed bell peppers and zucchini.
Not to diminish the value of white potatoes, but in comparison, sweet potatoes are substantially richer in nutrients. They are especially high in vitamin A and the major minerals. Superbly versatile, sweet
potatoes are welcome in everything from soups to desserts. Most often, though, they need little more than a few minutes in the microwave to provide a nourishing and filling side dish.
TORTELLINI OR RAVIOLI IN SWEET POTATO SAUCE
Sweet potato sauce:
1 tablespoon nonhyrogenated margarine
1 medium onion, chopped
2 cloves garlic, minced
2 to 2 1/2 cups diced sweet potato (1 large)
1 cup low-fat milk or soymilk
1/2 teaspoon salt
1 pound spinach or tri-color cheese tortellini or small cheese ravioli (or substitute vegetable- or tofu- filled tortellini or ravioli)
Minced fresh parsley for garnish
Heat the margarine in a medium saucepan. Add the onion and garlic and sauté over medium-low heat until golden. Add the diced sweet potato and just enough water to cover. Bring to a simmer, then cover and simmer gently until the sweet potatoes are tender, about 15 minutes.
Transfer the mixture from the saucepan, including the liquid, to a food processor. Add the remaining sauce ingredients and process until smoothly pureed (or simply puree in the saucepan using an immersion blender). Transfer back to the saucepan and set aside, covered, off the heat.
Cook the tortellini in plenty of rapidly simmering water until al dente. Drain, then stir them into the sweet potato sauce. Heat gently and briefly, just until well heated through.
Serve, garnishing each serving with some parsley.