Sweet Potato Pasta

This is an unconventional dish, but should become a fixture on the Thanksgiving dinner table.


  • 1 pack sweet potato pasta
  • 1 cup dried figs about 15 figs, roughly diced
  • 1.4 Oz prosciutto (8 large slices), cut into 1 inch squares
  • 1/2 cup chopped peanuts
  • 1 4 ounce container crumbled goat cheese (equals 1 cup)
  • 1/2 teaspoon sea salt
  • 1/2 tablespoon olive oil
  • 2 tablespoons water
  • 1/4 cup Shallots, chopped
  • 1/4 teaspoon grated nutmeg (or three dashes nutmeg essence)


  • 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
  • Dice Shallots into small pieces
  • Place a large sauté pan over medium heat with your olive oil
  • Add the shallots to the oil and season, sauté until translucent
  • Add prosciutto and sauté for 1 minute then turn heat off
  • Add cooked pasta to the prosciutto and shallot mixture, add half the peanuts and goat cheese
  • Add sliced figs and slivered almonds. Stir often
  • Stir until well combined and remove from the heat
  • Serve immediately and garnish with your remaining half of goat cheese and peanuts.

 1 cup slivered almonds can be substituted for the 1/2 cup of peanuts.

Tip: Add oil to the pasta when boiling, an only boil for 3 minutes.

If you try this recipe please let us know how it turned out.

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