sweet potato spaghetti

source: danae original {i think}

i was looking through my recipe basket looking for ideas, & i found a list of recipes i had written down to try.  all of them had a notation of the source except the one called "spaghetti with sweet potatoes & ricotta."  i know i've made it once before, but i have no clue what it was like or where i found the recipe or inspiration.  i have some ricotta in the fridge leftover that i wanted to use up, so i figured i would recreate this recipe.  it turned out delish!

{pictured with ricotta on top, before incorporated}

1/2 pound whole wheat spaghetti
8 slices bacon
olive oil
2 medium sweet potatoes, peeled & diced
salt & pepper
1-2 teaspoons dried sage {fresh would be amazing if you have it on hand}
dash garlic powder
freshly grated nutmeg
1 tablespoons butter
1 cup ricotta {i use fat-free in this case}
1/4 cup toasted pine nuts {optional}
shredded parmesan or manchego {optional}

1. cook spaghetti according to package directions, making sure to salt the water when you add the noodles.

2. in a skillet over medium-high heat, cook the bacon to desired crispiness.  remove bacon, crumble, & set aside.

3. wipe out most of the bacon grease, leaving ~1 teaspoon in the skillet.  add 1 teaspoon olive oil & the diced sweet potatoes.  season with salt & pepper, sage, garlic powder, & freshly grated nutmeg.  cook for ~10 minutes until tender.

4. after the spaghetti is drained, put it in a bowl & add 2 tablespoons butter, salt, & garlic powder.  {i rarely use garlic powder, preferring fresh garlic, but there are times where it makes life easier!}

5. once the sweet potatoes are cooked through, mix together the noodles, crumbled bacon, sweet potatoes, & ricotta until the ricotta is evenly distributed.

serve with pine nuts & shredded cheese sprinkled over top.  if you use fresh sage, reserve some for a garnish!

4 servings | 14 points+ each

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