cooking · Dinner

Roasted Sweet Potato with Peanut Noodles

A bit of extra work, the sweet potatoes are worth it – they would be great just on their own. Add more sweet chili sauce as desired, I kept it milder for the kids – the toddler went crazy over it and he ate a huge bowl!

Roasted Sweet Potato with Peanut Noodles


  • 1½ pounds sweet potatoes (about 4 cups worth)
  • 1 Tbsp vegetable oil
  • ½ tsp granulated sugar
  • ½ tsp ground cinnamon
  • ½ tsp chili powder
  • 8 ounces small pasta, such as fusili
  • 1 Tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 1/3 cup natural peanut butter
  • 4 ounces lower-fat cream cheese
  • 3 Tbsp sweet chili sauce
  • 1 Tbsp lower sodium soy sauce


Preheat the oven to 450° and oil a large baking sheet with vegetable oil. Peel the sweet potatoes and chop into bite size chunks. Toss the chunks with the oil and seasonings, spread onto the prepared sheet. Roast for 20 minutes or until fork tender.

Bring a pot of water to boil, add the pasta and cook for time on package, drain reserving 1 cup of the pasta water.

Meanwhile in a medium pan, heat the remaining oil and saute the onion until tender and turning golden. Stir in the remaining ingredients, including the reserved water until smooth and bubbling. Toss with the hot pasta and gently fold in the potatoes.

Serves 3 adults and a toddler.


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