Ravioli With Sweet Potato Sauce

1 large sweet potato (about 8 oz)
16oz pkg frozen vegetable-filled ravioli or tortellini
1 Tbs butter
2 to 3 cloves garlic, minced
1 cup milk (or as needed)
salt and freshly ground black pepper to taste
1 cup frozen green petite peas, thawed
chopped fresh parsley for garnish (optional)

1) Pierce several holes in skin of sweet potato with a fork. Microwave sweet potato on high power about 8 minutes or until tender. Plunge potato into a bowl of cold water.
2) Meanwhile, cook frozen pasta in a large pot of rapidly boiling water according to package directions. Drain well and return to the pot.
3) In small skillet, melt butter over medium heat. Add garlic and cook, stirring often, for 1 minute. Remove from heat.
4) Peel sweet potato and mash it well in a medium bowl. Stir in garlic and enough milk to achieve the consistency of a thick sauce. Season with salt and pepper.
5) Add sauce to cooked pasta in the pot. Stir in green peas and heat through. Garnish with parsley and serve right away.

Review: Once again, I chose a recipe using frozen ravioli (which doesn't exist in SE Idaho). And, I hate how expensive refrigerated ravioli is, but then remembered seeing it at Costco. $8 for 38oz of the world's largest ravioli. We love Costco and have been learning to shop there more often for bargains like this! We used spinach and cheese ravioli and it was a good balance to the rest of the flavors. The sauce is sweet, with the potato and peas combined. It was easy, however, and made plenty of food. Of course, I now have to find another recipe to try using ravioli, since I have another 19oz left in the fridge. Oh, the possibilities!