I love incorporating sweet potatoes or winter squash into dishes, not only for their creaminess but for their flavor and phytonutrients. They are so rich in vitamins, fiber and color. They also offer that perfectly cozy fall feeling to practically any dish. If you have the gumption to make your own sweet potato/squash puree, more power to you. But, if you’re short on time, try the canned version.
Sweet Potato Marinara Cream Sauce
Vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
- 2 tsp. avocado or grapeseed oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1-28 oz. can Crushed Tomatoes with Basil (Whole Foods 365)
- 1-15 oz. can Sweet Potato Puree (Farmers Market)
- 1-13.5 oz. can Coconut Milk (Whole Foods 365)
- 1 tsp. Italian seasoning (or ¼ tsp. dried oregano, ¼ tsp. dried thyme, ¼ tsp. dried rosemary, ¼ tsp. dried parsley)
- Salt to taste
- Red pepper flakes to taste (optional)
- 1-12 oz. package GF Farfalle (Jovial Foods)
- Fresh basil, chiffonade (for garnish)
- In a large pan over medium heat, sauté onion in oil for about 5 minutes, to lightly caramelize.
- Add minced garlic, cook for another minute until it becomes aromatic.
- Stir in crushed tomatoes, sweet potato puree, coconut milk, and seasoning.
- Reduce heat to low, partially cover, and let cook for another 15-20 minutes. Stir occasionally.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
- Remove sauce from heat, adjust seasoning to taste.
- Stir in pasta and pour into serving bowls.
- Top with fresh basil and enjoy.
- Adding sweet potato puree is a great way to pump up the phytonutrients, but it’s not the only way. Pureed pumpkin or butternut squash will also do the trick. Go with your taste buds here.
- Any gluten free pasta will work, although I prefer farfalle because it catches the sauce well. If you are looking to add more plant-power to this dish, try roasted spaghetti squash.