Muscogee Sweet Potato Pasta

Muscogee Sweet Potato Pasta is a delightful gluten-free dish that celebrates the natural sweetness of sweet potatoes, combined with savory herbs and spices for a wholesome meal. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a healthy dinner.

Ingredients

• Sweet potato - 200 grams
• Almond flour - 100 grams
• Egg - 1 large
• Olive oil - 1 tablespoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Spinach - 50 grams
• Cherry tomatoes - 100 grams
• Basil - 1 tablespoon, fresh, chopped

Steps

1. Peel and chop the sweet potato into small cubes, then boil in salted water for 15 minutes until tender.
2. Drain the sweet potatoes and mash them until smooth. Allow to cool slightly.
3. In a mixing bowl, combine the mashed sweet potato, almond flour, egg, garlic powder, salt, and black pepper. Mix until a dough forms.
4. On a lightly floured surface (using almond flour), roll out the dough to about 1/4 inch thickness. Cut into desired pasta shapes.
5. Bring a pot of water to a boil and cook the pasta for 3-4 minutes until it floats to the surface. Drain and set aside.
6. In a skillet, heat olive oil over medium heat and add spinach, cooking until wilted. Add cherry tomatoes and cook for another 2-3 minutes.
7. Toss the cooked sweet potato pasta into the skillet with spinach and tomatoes. Mix gently to combine.
8. Sprinkle with fresh basil before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, supporting immune health.
• High in fiber, promoting digestive health and satiety.

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