Gluten Free Sage Sweet Potato Spaghetti

1/2 packet spaghetti

1 large sweet potato, cut into bite size chunks

3 small garlic cloves, minced

1 cup white pearl onions

Handful fresh sage, chopped

Extra virgin olive oil

Sea salt and black pepper to taste

Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until al dente (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add minced garlic and half the sage. Toss to combine. Season to taste with sea salt and black pepper. Keep warm.

Pre heat oven to 500 F.

In a large baking sheet toss sweet potato, half the fresh sage, and white pearl onions in a generous amount of extra virgin olive oil. Season with sea salt and black pepper. Roast for about 10 to 15 minutes or until brown and cooked.

In a large serving platter. Combine spaghetti and veggies. Season to taste with sea salt and black pepper. Drizzle extra olive oil all over the top and garnish with fresh sage.