Yesterday F. and I made a delicious pasta dish. The farm share has been giving us a lot of sweet potatoes, so we cut some up and roasted them, then served the chunks over pasta with wilted arugula (also from the farm share) and a sauce made from white wine, olive oil, brown sugar, salt, pepper, and tarragon. The sauce was intended as a salad dressing (does it count as "sauce" if you don't cook it?), but the ingredients of the salad were too sweet for such a sweet dressing and it actually went better with the pasta.
I imagine we could also serve those sweet potatoes with polenta, risotto, or just by themselves.
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