Sweet Potato Pasta – Figs, Prosciutto and Goat cheese

Sweet Potato Pasta – Figs, Prosciutto and Goat cheese

The credit for this Sweet Potato Pasta – Figs, Prosciutto and Goat Cheese recipe goes to CivilizedCaveManCooking.com. You can get the full version of their recipe here.

Can you tell that I got a plethora of sweet potatoes from my farmers market this week?  This is two simple sweet potatorecipes in a row, but only because they taste amazing and I LOVE sweet potatoes.  I don’t know about you, but I used to eat a lot of pasta. Thanks to my celiac disease I have been able to discover alternatives that I love a lot more. This sweet potato pasta is just one of those replacements that I love. The flavors are amazing and it is so simple to put together.

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Serves 4

2 large sweet potatoes, peeled

1 cup dried figs (about 15 figs), roughly diced

1 (4 ounce) package prosciutto (8 large slices), cut into 1 inch squares

1 cup slivered almonds

1 (4 ounce) container crumbled goat cheese (optional)(equals 1 cup)

1/2 teaspoon sea salt

1/2 tablespoon olive oil

2 tablespoons water

  1. Chop the pointed ends off your sweet potato and spiralize it. If you don’t have a spiralizer you can use a julienne peeler to make noodles
  2. Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide.
  3. Slice dried figs into thin rounds, being sure to remove the hard stems.
  4. Place a large saute pan over medium heat with your olive oil.
  5. Add your sweet potato noodles and season with sea salt.
  6. Cook for about 5-7 minutes or until sweet potato noodles soften and are no longer raw. Be sure to stir frequently so that the noodles don’t burn.
  7. When done, transfer to a plate.
  8. In the same skillet over medium heat, add sliced proscuitto and cook for about 3 minutes, flipping halfway through cooking or stirring often
  9. Add sliced figs and slivered almonds and cook for another 3 minutes until your figs are soft and slightly browned. Stir often.
  10. Add 1/2 cup of your goat cheese and water, stir together to melt the cheese slightly and then add all of the sweet potato noodles.
  11. Stir until well combined and remove from the heat.
  12. Serve immediately and garnish with your remaining 1/2 cup goat cheese.


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