Sweet Potato Pasta - Figs, Prosciutto & Goat Cheese

By JenHall

haven't tried this yet - from civilizedcavemancooking.com

Ingredients

• 2 large sweet potatoes, peeled
• 1 cup dried figs (about 15 figs), roughly diced
• 1 (4 ounce) package prosciutto (8 large slices), cut into 1 inch squares
• 1 cup slivered almonds
• 1 (4 ounce) container crumbled goat cheese (optional)(equals 1 cup)
• 1/2 teaspoon sea salt
• 1/2 tablespoon olive oil
• 2 tablespoons water

Details

Adapted from civilizedcavemancooking.com

Preparation

Step 1

1.Chop the pointed ends off your sweet potato and spiralize it. If you don't have a spiralizer you can use a julienne peeler to make noodles
2.Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide
3.Slice dried figs into thin rounds, being sure to remove the hard stems
4.Place a large saute pan over medium heat with your olive oil
5.Add your sweet potato noodles and season with sea salt
6.Cook for about 5-7 minutes or until sweet potato noodles soften and are no longer raw. Be sure to stir frequently so that the noodles don't burn.
7.When done, transfer to a plate.
8.In the same skillet over medium heat, add sliced proscuitto and cook for about 3 minutes, flipping halfway through cooking or stirring often
9.Add sliced figs and slivered almonds and cook for another 3 minutes until your figs are soft and slightly browned. Stir often
10.Add 1/2 cup of your goat cheese and water, stir together to melt the cheese slightly and then add all of the sweet potato noodles
11.Stir until well combined and remove from the heat
12.Serve immediately and garnish with your remaining 1/2 cup goat cheese

NOTE: Can leave out goat cheese

NOTE: Can substitute salami for prosciutto