This is a new creation that got the family approval. Healthy and delicious.
Sweet Potato Pasta
approx 12 oz whole grain pasta (I used spaghetti, but other types would work)
3 medium or 2 large sweet potatoes or yams
2 tbsp olive oil or coconut oil
1/2 medium sweet yellow onion, diced
approx 2 cups chopped fresh spinach
1 cup frozen corn kernels
1 14 oz can coconut milk
approx 1 tsp dried basil
1/2 tsp oregano
1 tbsp garlic powder
sea salt to taste (approx. 1-2 tsp)
Cook pasta according to directions, drain well and toss with a little olive oil.
Peel and chop sweet potatoes into 1/2 inch to 1 inch cubes. Steam until soft (about 15 minutes).
Heat olive oil in pan over medium heat. Add onion and saute until soft.
Add corn and spinach to oil and onion and mix to coat.
Place steamed sweet potatoes and coconut milk in blender and blend until smooth.
Add smooth mix to pan with spinach and stir well.
Add basil, garlic and oregano. Stir over medium low heat until heated through.
Serve over cooked pasta.
Enjoy with a colorful green salad!