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Sweet-Potato and Pecan Pasta

A combination that just worked--easily cooked in a wok.

1 sweet potato, cut into 1/4" dice
1/4 C pecans, chopped coarsely

2-4 T sherry or rice wine

1 T olive oil


cooked pasta for one

grated dry cheese, such as dry jack or parmesan   

Stir the sweet potato and pecans in the oil to saute briefly.

Add the sherry, cover and let steam until the sweet potato is tender.

Uncover, sprinkle with salt and pepper to taste, and turn up the heat to evaporate the sherry and carmelize the sweet potatoes.

Serve over pasta, topped with a touch of cheese if desired.

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