Cajun Sweet Potato Rigatoni with Kale
This sweet potato pasta is the perfect way to enjoy a plate of creamy pasta, but without the dairy and cheese. This recipe is loaded with sweet potato flavor, which marries deliciously with Cajun seasonings and of course the amazing chunkiness of rigatoni. Inspired by my Southern and
Jamaican roots, this pasta adds real comfort to dinnertime meals. Whip it together in 20 short minutes and make the sauce ahead for an easier cooking experience.
Sweet potato puree or mash is one of my favorite ingredients to use as a binder and natural sweetener. I include it in all sorts of sweet and savory dishes ranging from pancakes and waffles to pasta, tacos, and brownies. I even include it in the occasional smoothie or drink! For that
reason, I love having this puree (or mash) on hand stored tightly sealed in my refrigerator so that it’s an easy “pull-out-and-add” ingredient. Growing up, I remember seeing the grown-ups cook sweet potatoes in boiling salted water before mashing them up and adding them to whatever dish they were making. However, it wasn’t until I began to cook more and more that I realized while this method isn’t wrong, you get better results from roasting the sweet potatoes rather than boiling them. Roasting reduces their moisture content, concentrating their flavor and creating a thick and creamy puree or mash.
After roasting the potatoes in the oven, cut them down the middle, then open them up and scoop the insides into a high-powered blender. Pour in ¼ cup water and blend until completely smooth and pureed, 2 to 3 minutes. —Shanika Graham-White