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Dairy
Easy
2 Servings
Allergens 
30 Minutes
Diets
This is my version of good sweet potato ravioli, just without the pasta part. Instead of using the sweet potato in the filling, I made the pasta element from the sweet potato, while goat cheese and pesto give us the same flavor elements. This mint pesto is my personal favorite way to make pesto since the price of pine nuts is bank-breaking. I love it so much, I have never gone back to the basil and pine nuts version.
2 sweet potatoes, spiralized
1 cup fresh mint
1/2 cup sliced roasted almonds
2 tablespoons Gefen Olive Oil
2 small garlic cloves
1 and 1/2 teaspoons Haddar Kosher Salt
1/4 cup Parmesan cheese
1/2 cup goat cheese, cut into bite-size pieces
Bring a large pot of water to boil. Add spiralized sweet potatoes and cook for four to five minutes, until wilted and soft but still with a little bite.
In a small food processor, process mint, almonds, olive oil, garlic, salt, and Parmesan cheese for about three minutes until crushed into a chunky pesto.
In a large bowl, toss together sweet potato spaghetti with pesto and goat cheese. Serve immediately with a garnish of Parmesan.
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