Sweet potatoes make an excellent addition to tomato sauce—they are sweet and creamy and balance acidic tomatoes perfectly.
Slideshow: Great Spaghetti Recipes
1 large sweet potato (1 pound), peeled and cut into 2-inch pieces
1 large tomato (8 ounces), chopped
1/2 cup water
1/4 cup heavy cream
2 tablespoons extra-virgin olive oil
Freshly ground pepper
How to Make It
In a large saucepan, cover the potato with enough water to cover by 2 inches. Boil until tender, about 20 minutes. Drain and transfer the potato to a blender. Add the tomato, water, cream and olive oil and puree until smooth. Season with salt and pepper and serve hot.
The sauce can be refrigerated for 1 week or frozen for 1 month.
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