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

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, begin preparing the sauce.
2. In a large skillet over medium-high heat, heat the oil. Add the garlic and cinnamon and sauté for 30 seconds to 1 minute, until the garlic begins to become fragrant. Reduce the heat to medium and add the flour to the skillet, whisking until well combined and a paste forms.
3. Slowly whisk in the stock, stirring constantly until a thick sauce begins to form. Repeat this step with the coconut cream, then stir in the Cajun seasoning, sweet potato purée, nutritional yeast, wine, salt, and pepper. Add the kale and simmer, stirring occasionally, for another 3 to 4 minutes, until the kale is tender.
4. Drain the pasta, then add it to the sauce. Stir to fully coat the pasta. Remove from the heat. Serve immediately in bowls topped with additional Cajun seasoning, if desired.