Rigatoni With Sweet Potato, Oregano & Parmesan

4 medium sweet potatoes
1 lb rigatoni
4 Tbs olive oil
3 cloves garlic, sliced
6 to 8 fresh oregano stems
1 tsp kosher salt
1 tsp freshly ground black pepper
1 cup freshly grated Parmesan

1) Preheat oven to 375° F.
2) Rinse the sweet potatoes and prick their skins several times with a fork. Place them directly on rack in oven. Bake 1 hour or until soft; set aside.
3) Cook the rigatoni according to the package directions. Drain, reserving 1/3 cup of the cooking water.
4) In a small skillet, heat the olive oil over medium-low heat. Add the garlic and sauté until just golden. Add the oregano and sauté about 1 minute, until fragrant and slightly crisp.
5) Place the rigatoni in a large bowl. Scoop the potato flesh into the bowl of pasta. Add the olive oil mixture and pasta water and toss. Sprinkle with the salt, pepper, and Parmesan.

Review: Once again, in Idaho, there’s a difference between sweet potatoes and yams. The picture online had great orange chunks of sweet potatoes. However, I used Idaho sweet potatoes and it just looks like my pasta began shredding! It was super yummy and really filling. Sweet potatoes are really becoming a favorite food of mine!