Rigatoni With Roasted Sweet Potatoes

• 3 medium sweet potatoes, peeled and cubed
• 1 medium onion, halved and sliced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon dried sage leaves
• 1/8 teaspoon pepper
• 2 cups uncooked rigatoni
• 2 tablespoons butter
• 1 cup heavy whipping cream
• 1/2 cup white wine or chicken broth
• 1/2 cup chopped walnuts, toasted
• Shredded Parmesan cheese

1. Place sweet potatoes and onion in an ungreased 15x10x1-in. baking pan. Combine the garlic, oil, salt, sage and pepper; drizzle over vegetables and toss to coat.
2. Bake, uncovered, at 400u0b0 for 20-25 minutes or until potatoes are tender, stirring occasionally.
3. Meanwhile, cook rigatoni according to package directions. In a small saucepan, melt butter; stir in cream and wine. Bring to a gentle boil; cook for 10-12 minutes or until slightly thickened.
4. Drain rigatoni; place in a large bowl. Add cream sauce, vegetables and walnuts; toss to coat. Sprinkle with cheese.

sweet potatoes, onion, garlic, olive oil, salt, sage, pepper, rigatoni, butter, heavy whipping cream, white wine, walnuts, parmesan cheese

Taken from www.tasteofhome.com/recipes/rigatoni-with-roasted-sweet-potatoes/ (may not work)