Preparation

1. Prepare culinary cream base according to package instructions, keep warm and set aside.
2. Set a large pot of water to boil. Once boiling, add the pasta and cook until al dente.
3. In a heavy bottomed skillet add the oil and heat up over medium heat. Stir in the sweet potato cubes, salt and pepper.
4. Cover the skillet and cook, stirring occasionally, for about 5 minutes until the sweet potatoes are just starting to soften.
5. Uncover the skillet and add in the broth, scraping down the bottom of the pan with a spatula to dissolve the browned bits.
6. Add in the spinach and stir until it wilts down.
7. Let the vegetables cook to simmer in the liquid for about 10 minutes.
8. Pour in the prepared culinary cream base.
9. Once the pasta is cooked add it to the sauce. Serve and enjoy.

Use meat filled tortellini instead of cheese for a different flavour experience.

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