Sweet Potato & Tomato Pasta Sauce
Creamy, slightly sweet pasta sauce that blends sweet potato with tomato for a comforting, budget-friendly, vegan dinner. Great with any pasta or veggie noodles.
Equipment
- 1 Large skillet or saucepan
- Potato masher, fork or blender for smooth texture
- Silicone spatula
- Measuring cups & spoons
- Cutting board & knife
Ingredients
- 45 ml Olive Oil 3 Tbsp
- 100 g onion, finely chopped
- 300 g sweet potato, peeled and chopped (or leftover roasted)
- 800 ml Canned tomatoes 2 standard cans
- 1 Tbsp tomato paste
- 3 dried bay leaves
- a pinch of sugar
- salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Add sweet potato, a pinch of salt, and cook until tender and lightly browned (15–20 minutes). Remove and mash (or leave chunky).
- In the same pan, add remaining olive oil and onion. Cook until translucent and fragrant (about 5 minutes).
- Return the sweet potato to the pan. Stir in the tomatoes and tomato paste, bay leaves, sugar (if using), salt, and pepper.
- Simmer on medium-low for 15-20 minutes, stirring occasionally.
- Taste and adjust seasoning. Remove whole bay leaves before serving.
- Serve warm with pasta or zucchini noodles.
Notes
- For a smoother sauce, blend sweet potato with part of the tomato sauce before simmering.
- Refrigerate up to 4 days or freeze up to 2 months.
- Delicious with penne, spaghetti, or veggie noodles.
