Can you tell that I got a plethora of sweet potatoes from my farmers market this week? This is two simple sweet potato recipes in a row, but only because they taste amazing and I LOVE sweet potatoes. I don't know about you, but I used to eat a lot of pasta. Thanks to my celiac disease I have been able to discover alternatives that I love a lot more. This sweet potato pasta is just one of those replacements that I love. The flavors are amazing and it is so simple to put together.

Sweet Potato Pasta

I can't take all the credit for this recipe, I was laying in bed one night scrolling through buzzfeed and saw something similar. It sparked some salivating dreams and I woke up at 6am craving sweet potato pasta. I used to feel guilty because I thought I ate too many sweet potatoes. Then I used my friend Google and found a few excuses to eat them more.

What is your favorite way to eat sweet potatoes? Leave me a comment because after all my recipes, I am running out of ideas. When you fall in love with this sweet potato pasta recipe, you can check out some of my other favorites:

I think I have talked about sweet potatoes enough, so I just want to take a second to say thank you. We all live in this world that is full of busy work and distractions, and I genuinely love and appreciate every comment you take the time to leave me. One of my daily habits is laying in bed and reading all the comments, snaps, etc that I get throughout the day. It's an amazing feeling to fall asleep smiling every night so THANK YOU.

Just in case you don't know I am on Snapchat, you can follow me there too. No more small talk, time to make the bacon. Oh wait, I didn't put bacon in this recipe but I guarantee you that if you do, I will come eat dinner with you :) Enjoy this sweet potato pasta.

Sweet Potato Pasta - Figs, Prosciutto and Goat cheese George Bryant 4.57 from 118 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings 4 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 Instructions 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

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

Place a large saute pan over medium heat with your olive oil

Add your sweet potato noodles and season with sea salt

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.

When done, transfer to a plate.

In the same skillet over medium heat, add sliced proscuitto and cook for about 3 minutes, flipping halfway through cooking or stirring often

Add sliced figs and slivered almonds and cook for another 3 minutes until your figs are soft and slightly browned. Stir often

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

Stir until well combined and remove from the heat

Serve immediately and garnish with your remaining 1/2 cup goat cheese.

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