Cook the sweet potatoes. They can be baked, roasted, boiled, cooked in a slow cooker, or pressure cooked. I pressure cook; put ¼ cup of water in a pressure cooker and set washed/scrubbed sweet potatoes on top of a trivet in the water. Pressure-cook depending on size – small or medium sweet potatoes can cook in about 10 minutes while large ones may take up to 20 minutes. I prefer to buy thin ones that cook more readily; if you have a big sweet potato, cut it into half to reduce the cooking time.

While the sweet potato is cooking, saute the mushrooms, carrot, bell pepper, onion, and garlic until softened and fragrant, about 5-7 minutes on medium heat on a cast iron pan.

When the sweet potato has cooled enough to handle, you can optionally remove the peel; there’s no need to as it has good nutrition and color but you can if you would like to. Cut the sweet potato into ¾” cubes.

Mix together pasta, beans, sweet potato, and tomato.