Spicy Pasta with Sweet Potatoes

From Better Homes & Gardens

Ingredients

• 1 large (12 oz.) sweet potato, peeled and cut into 3/4-inch cubes (2 cups)
• 1/2 tsp. each sugar, chili powder, and cinnamon
• 8 oz. dried rigatoni
• 1/3 cup peanut butter
• 1 3-oz. pkg. cream cheese, cut up
• 2 tsp. Asian chili sauce (such as Sriracha sauce)
• 1 Tbsp. soy sauce
• 6 green onions, thinly sliced

Directions

1. Preheat oven to 450 degrees F. Oil a rimmed baking pan; set aside. Place sweet potato cubes in bowl. Toss with 1 tablespoon olive oil, the sugar, chili powder, and cinnamon. Spread in prepared pan; bake 20 minutes or until tender.

2. Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup hot pasta water.

3. In saucepan combine peanut butter, cream cheese, chili sauce, and soy sauce; whisk in 3/4 cup of the hot pasta water. Stir over medium heat until heated through. If too thick, stir in additional water. Stir in most of the green onions. Serve sauce over pasta with sweet potatoes and remaining onion. Makes 4 servings.

Creamed Corn

I've never made creamed corn before, but I definitely will make it again in the future because it was so simple! Best 5 minute veggie ever!

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 4 cups corn
• 1 Tbs water if using frozen corn
  
• 1 cup half-and-half
• kosher salt and black pepper

Directions

1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.
2. Add the corn, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the corn is tender and the half-and-half is slightly thickened, 5 to 8 minutes.

From Real Simple