Pasta is often served with red sauce like marinara or a white sauce like Alfredo, but for a deliciously different and healthy sauce, try my sweet potato pasta sauce. This thick, creamy and slightly sweet sauce is made from roasted vegetables — not just sweet potatoes but also tomatoes, onions and garlic. It is then blended with spices and Parmesan cheese, making it a vitamin-rich and incredibly tasty sauce. It’s hearty, easy to make and a great alternative to plain old pasta sauces.

Belle’s Sweet Potato Pasta Sauce

1 large sweet potato

2 teaspoons olive oil, divided

2 Roma tomatoes or 12 grape tomatoes

1 small onion, peeled, cut into quarters

1 teaspoon minced garlic

1-2 cups chicken broth

½ cup shredded Parmesan

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon pepper

1 pound pasta, cooked and drained

Dried parsley for garnish

Preheat oven to 400 F. Cut the sweet potato in half, lengthwise. Rub the cut side in 1 teaspoon of olive oil and sprinkle with salt. Place cut side down on a rimmed baking sheet. Bake for 20 minutes. Place the tomatoes and onions in a large bowl. Drizzle with remaining oil and toss. Add these to the pan and bake for another 10 minutes. Add the garlic and bake for another 2 minutes. Check to make sure the potatoes are very tender. Remove from the oven and place in a large pot. (You can remove the skins from the potatoes or not). Using an immersion blender, blend the vegetables until smooth. (If you don’t have an immersion blender, use a regular blender or food processor.) Add broth and continue to blend until the sauce is the consistency you like. Add the cheese, seasoning, salt and pepper. Let simmer for about 5 minutes. Add the cooked pasta and mix to coat. Serve with a sprinkle of chopped dried parsley.