Spicy Pasta with Sweet Potatoes

Sweet potatoes, pasta, peanut butter, it just sounds delicious. The original recipe wasn't vegan, so I decided to make it vegan and to use the entire box of Dreamfields pasta so I've almost doubled the recipe. This was delicious, but I'm not sure how the leftovers will heat up, saved some pasta water in case the dish gets too thick and needs to be thinned.

• 2  large sweet potatoes, peeled and cut into 3/4-inch cubes (about 3 1/2 cups)
• 1  teaspoon each  sugar, chili powder, and cinnamon
• 1  box (13.5 ounce) Dreamfields penne rigatoni
• 2/3  cup  soy peanut butter
• 6 ounces Toffuti cream cheese
• 2 tablespoons Asian chili sauce (such as Sriracha sauce)
• 2 Braggs
• 6 green onions, thinly sliced (garnish)

Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon.

Spread in prepared pan; bake 20 minutes or until tender.

Meanwhile, cook pasta according to package directions. Drain, reserving 2 cups hot pasta water.
(I forgot to take a pic -- sorry)

In saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. (once again, I forgot to take a pic of the sauce -- long day!)

Mix sauce with pasta and sweet potatoes and remaining onion.

Serve with a salad and a glass of wine!!!!