Sweet Potato Cream Sauce
1 can full fat coconut milk
2 medium sweet potatoes roasted, skin peeled
1/2 tsp ground cinnamon
2-3 cloves garlic grated
1/2 tsp salt (add more if needed upon tasting)
1/4 tsp black pepper
A couple shakes of nutritional yeast (optional) or grated parmesan (optional) for topping after combining with pasta of choice
In a medium pot, combine sweet potatoes, grated garlic, salt, pepper, cinnamon, and coconut milk using an immersion blender. Blend until smooth and creamy sauce forms. If you don’t have an immersion blender, place all ingredients in a blender and blend until smooth and creamy. Pour into pot after you are finished blending.
Turn heat onto medium. Heat sauce for 8-10 minutes total. First let it bubble, and once bubbling lower heat to low and heat for remaining time.
Pour on top of zoodles, cauliflower gnocchi, or any regular pasta of choice. Top with nutritional yeast or grated Parmesan and extra ground black pepper if you like.