Ravioli with Sweet Potato Sauce

Easy elegance... this recipe offers great taste and nutrition, and is sure to impress!
A great place to use a leftover baked sweet potato.

1 large sweet potato (about 8 ounces)
2 (9-ounce) packages frozen ravioli or tortellini
1 tablespoon olive oil, butter or margarine
3 cloves garlic, minced
1 cup milk or nondairy alternative
Salt and freshly ground pepper to taste
1 cup frozen green peas, thawed
Chopped fresh parsley

With a fork, pierce several holes in sweet potato skin. Microwave sweet potato on High about 8 minutes or until tender. Plunge potato in a bowl of cold water to stop cooking.* Meanwhile, in a large pot cook ravioli according to package directions. Drain well; return to pot. In a small skillet, heat oil over medium heat. Add garlic; sautÅ½, stirring often, 1 minute. Remove from heat. Peel cooled sweet potato; mash potato flesh well in a medium bowl. Stir in garlic and enough milk to achieve consistency of a thick sauce. Season with salt and pepper. Add sauce to drained pasta in large pot. Stir in peas; heat through. Sprinkle with parsley; serve immediately.

Makes 6 servings.

* If using a leftover cooked sweet potato, skip first three sentences.

Menu Suggestion
Accompany with steamed broccoli and a bowl of fresh fruit.