1 (14 ounce) can sweet potatoes
1 (3 ounce) package cream cheese, softened
1 (8 ounce) can tomato paste
1/2 pound shrimp, peeled and deveined
1 cup olive oil
1 onion, cut into 1 inch cubes
2 bay leaves
2 tablespoons chili powder
1 teaspoon white sugar
1 (10 ounce) package frozen chopped spinach, thawed
1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) container frozen whipped topping, thawed
1/2 cup chopped fresh parsley
Combine sweet potatoes, cream cheese, tomato paste and shrimp in large bowl. Stir in olive oil, onion, bay leaves and chili powder. Stir in sugar, then mix in spinach and vegetables.
Bring a large pot of water to a boil. Stir in pasta, vegetable mix and whipped cream. Reduce heat to low and simmer for 15 minutes.
Bring a large pot of water to a boil. Add pasta mixture and reduce heat to medium. Allow pasta to cook 10 minutes. Add vegetables and shrimp and stir again. Cover pot and reduce heat to medium heat. Simmer for 5 minutes. Add marinated pasta and tomatoes and stir thoroughly.
Stir spinach and mixed vegetables into pasta mixture. Cover and simmer for 20 minutes. Garnish with parsley.