This recipe appears on page 188 of the November 2010 issue of Better Homes and Gardens magazine. I'm not sure what happened to October; like the month itself, the BHG issue just disappeared. Anyway, I chose this recipe because it involved some of my favorite ingredients, including sweet potatoes, peanut butter, cream cheese and Sriracha hot chili sauce, all mixed together with rigatoni. It was fairly quick to make (about half an hour). The sweet potatoes and green onions had to be chopped (DH did the chopping for me, which made the prep even faster!), but otherwise there was very little prepping to do.
The verdict? Very tasty. Spicy, rich, and filling. I was in the middle of savoring the fruits of our labor (with a glass of Creekbend white wine from Oliver, a local winery), when my cell phone rang. Thirty Cub Scouts were waiting at the door to the museum; I had agreed to do an after-hours tour and forgot! Oops! Off I ran--when I got back an hour and a half later, a quick warm-up and the casserole was still delicious, even though my boys had deserted the kitchen for their electronic toys.
That looks delicious!! Thanks for the review - I will have to add that one to my file to try! :)
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