Creamy Spaghetti with Roasted Camote and Tomato-Onion Sauce

A comforting plate of spaghetti tossed in a rich tomato and caramelized onion cream sauce, complemented by sweet roasted camote cubes for a delightful twist.

Steps

1. Preheat the oven to 200°C (400°F). Toss camote cubes with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. 2. Cook spaghetti according to package instructions until al dente. Drain and set aside. 3. In a skillet, heat the remaining olive oil over medium heat. Add chopped onions and cook until caramelized, about 8-10 minutes. 4. Add minced garlic and diced tomatoes to the skillet, cooking until tomatoes soften, about 5 minutes. 5. Pour in the heavy cream, stir well, and let the sauce simmer for 3-4 minutes. Season with salt and pepper. 6. Toss the cooked spaghetti and roasted camote cubes into the sauce, mixing gently to coat well. 7. Serve warm, garnished with fresh basil leaves.

75g spaghetti 1 small camote (sweet potato), peeled and cubed 1 medium tomato, diced 1/4 cup heavy cream 1/4 cup finely chopped onion 1 clove garlic, minced 1 tbsp olive oil Salt and pepper to taste Fresh basil leaves for garnish