Angie’s Recipe of the Day: Sweet Potato Pasta – Figs, Prosciutto and Goat cheese
- 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
- 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
- Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide
- Slice dried figs into thin rounds, being sure to remove the hard stems
- Place a large saute pan over medium heat with your olive oil
- Add your sweet potato noodles and season with sea salt
- 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.
- When done, transfer to a plate.
- In the same skillet over medium heat, add sliced proscuitto and cook for about 3 minutes, flipping halfway through cooking or stirring often
- Add sliced figs and slivered almonds and cook for another 3 minutes until your figs are soft and slightly browned. Stir often
- 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
- Stir until well combined and remove from the heat
- Serve immediately and garnish with your remaining 1/2 cup goat cheese.