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Nine Days of Dairy – Recipe 2 – Sweet Potato Cream Sauce and Whole Wheat Penne

July 12, 2010

Although sweet potatoes are typically thought of as fall produce, they’ve been really yummy from our farmer’s market over the past few weeks.  Though I have always had a deep love of cream sauces, that artery clogging feeling is really hard to get over.  A few years ago I played with a few recipes and made up this sweet potato cream sauce which is perfect over whole wheat penne (or any other shape).  Even my husband, who hates orange vegetables, loves this.  It looks and feels like mac and cheese, but with way less fat and way more nutrients.

Ingredients:
3 sweet potatoes
3 tablespoons butter/margarine (sounds like a lot, but it’s for a HUGE pot of sauce)
1 can fat free evaporated milk
1 tablespoon garlic salt
1/4 cup parmesan/romano cheese
1 box whole wheat penne

First, peel 3 sweet potatoes and cut them into about 6 or 8 piece each.  (This allows them to cook faster.

Put the pieces into a pot and cover with cold water (this allows for even cooking).  Heat to a low boil and let potatoes simmer until soft.  Once they’re really soft, drain the water and mash them up.  (You could use a food processor to make the process even faster.

In the pot, melt 3 tablespoons of butter or margarine.  mix in the mashed sweet potatoes.  Once they have combined, slowly mix in one can of fat free evaporated milk.  Stop when it gets to a nice consistency (depending on the size of the potatoes, you may not need the whole can).  Add 1 tablespoon garlic salt and 1/4 cup parmesan or romano cheese.  (I’m not a big time measurer, so these are approximations.  Give it a taste and see what you think.)  If it needs to be thinner, add some skim milk.

Pour a spoonful over some whole wheat pasta and enjoy!  This is a great dish almost any time of the year.  The sauce makes a lot and freezes well, but does thicken up when you defrost it.  I actually have used the defrosted version as a filling for stuffed shells!

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