Whenever I make a meal for my friend Patrick, I demand a solid opinion out of him about the food because I genuinely want to improve my cooking. Usually when I follow recipes (or attempt to follow recipes), he says the food is good, but there is never enough sauce for his liking. Well, one day I decided to throw a bunch of stuff in a pan and turn it into the thick, flavorful sauce he had been looking for. I had not intended it to be particularly amazing, but we both loved it. Although this recipe for “top 5 sweet potato sauce” has been altered slightly from my original creation, Patrick still considers this sauce to be one of the top 5 best things I have made. In fact, he said he may even like this version better.
Eat this on wheat pasta (we used fettuccine), with bread, mixed with rice or barley, with gluten-free pasta (brown rice quinoa spaghetti would be my recommendation), on greens, or however you want! I can even see this being turned into a soup or a potato mash. Let me know in the comments if you tried it, what you thought, and how you ate it/what you ate it with!
Top 5 Sweet Potato Sauce:
- 3 medium sweet potatoes
- 1 big onion
- 3 cloves garlic
- 3 tablespoons tomato paste
- 1 teaspoon garlic chili sauce (optional)
- 2 large fresh tomatoes or 1 14-oz can diced tomatoes
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1 teaspoon dried thyme (or 1 teaspoon fresh)
- 1 teaspoon dried rosemary (or 1 teaspoon fresh)
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 cup water (plus a little more)
- 1 teaspoon black pepper
- Heat oven to 400 degrees, and roast whole sweet potatoes with skins for 45 min to 1 hour until soft.
- Chop onion, mince garlic, and dice tomatoes separately.
- Cook onions and garlic at medium heat in a very large pan or medium pot. A little water should be added to prevent sticking and for easy combining in the next step.
- Add tomato paste, chili garlic sauce, and more water if necessary. Mix until no clumps of tomato paste remain.
- When sweet potatoes are cool enough to touch, cut them into pieces and add them to the pan, leaving skins on if your blender or food processor will be able to pulverize them.
- Add tomatoes, herbs, cup of water, and pepper. Simmer for 10-15 minutes (until tomatoes are cooked if using fresh).
- Turn off the heat, and, if necessary, allow sauce to cool before pureeing it with a standing blender or food processor or immersion blender. Blend the sauce until it is smooth, creamy, and homogenous in texture. Adding more water at this point may be necessary.
- Taste the sauce, and add more pepper if desired. For a creamier sauce, almond milk can also be added here.
- Enjoy this sauce with pasta and greens or however you wish!