Sweet Potato and Avocado Pasta with Dinner Rolls

Equipment

• Dinner Rolls:
• 2 6-part muffin pans
• large mixing bowl
• wisk
• flour sifter
• Sweet Potato and Avocado Pasta:
• 3 qt pot
• 10in (25cm) frying pan
• cutting board

Ingredients

• Dinner Rolls:
• 1pkg active dry yeast (2-1/4 tsp.)
• 1cup lukewarm water
• 1 egg
• 1/4cup sugar
• 1tsp salt
• 1/4cup oil
• 3cup flour
• Sweet Potato and Avocado Pasta:
• 3-4cups fusili pasta
• 1-2 small-medium sweet potatoes
• 1-2 ripe avocados
• 1/4 medium onion
• 1/4lb whole crimini mushrooms
• 2 garlic cloves
• 1tsp Italian spice mix (1:1:1 oregano:marjoram:thyme)
• 2Tbsp olive oil
• 2Tbsp butter

Prep

1. Preheat oven to 400 degrees F
2. Heat 2qts water in pot to boiling
3. Make dinner roll dough
1. Dissolve yeast in water in mixing bowl
2. Add: egg, sugar, salt, oil, 1-1/2cup flour. Beat with wisk until smooth.
3. Add remaining flour. Beat with wisk until smooth.
4. Grease muffin pans
5. Fill muffin pan cups half way and let rise 5-10min (until double).
6. Clean mushrooms:
1. moisten a paper towel and rub dirt off of mushrooms
2. separate stems from caps
7. Chop:
1. sweet potato into approx. 2cm cubes
2. onion coarsely
3. mushroom stems finely
8. Slice mushroom caps
9. Slice avocado
10. Crush garlic cloves with flat side of knife. Remove skin. Chop finely.

Cook

1. Bake dinner rolls 15min.
2. Pasta
1. boil per package directions
2. drain
3. Sweet potato
1. Heat olive oil and butter in pan over med-hi heat
2. Add garlic, onion, mushroom stems.  Saute 3-min, stirring frequently.
3. Add sweet potato, mushroom caps, Italian spice mix. Saute 3-min, stirring frequently.
4. Reduce heat to medium-low.  Cover and simmer 5min, stir, continue simmering until sweet potatoes are soft.

Eat

1. Plate pasta and top with sweet potato saute.  Garnish with sliced avocado.
2. Butter dinner rolls and serve on the side.