2 California sweetpotatoes, peeled & chopped

1 tbsp. cornstarch

1 tbsp. non-hydrogenated margarine

3/4 cup unsweetened soy milk

1/4 cup nutritional yeast

1 garlic clove, finely minced

2 tsp Dijon mustard

1/2 tsp onion powder

1/8 tsp. cayenne pepper

1 tbsp fresh lemon juice

salt/pepper to taste

1 lb. whole-wheat or gluten-free pasta, cooked


  • Bring a small pot of water to a boil. Add the sweetpotatoes, reduce to a simmer and cook for 15 minutes until fork-tender.
  • In a separate sauce pan, add the margarine and melt over medium heat.
  • Add the cornstarch to the soy milk and whisk together until smooth, add to the sauce pan and whisk together.
  • Add the rest of the ingredients: nutritional yeast, minced garlic clove, dijon mustard, onion powder, cayenne pepper, lemon juice and salt and pepper.
  • Reduce heat to medium low and cook until thick.
  • Add the sauce to a high powered blender.
  • Once cooked, remove the sweetpotatoes from the pot and drain.
  • Add 1 cup of cooked sweetpotatoes to the blender, process until thick and smooth.
  • Toss with cooked pasta and serve!

Recipe courtesy of Delicious Knowledge

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