Cheese Tortellini in Pumpkin Gorgonzola Sauce with Roasted Sweet Potatoes

INGREDIENTS

large sweet potato (scrubbed clean, cut into pieces, about ½ to 1-inch)

1 tbsp

olive oil or light flavored oil of your choice

1/2 tsp

ground cumin

1/4 tsp

salt

Freshly ground pepper

20 oz

cheese tortellini

1 can

pumpkin puree)

1 cup

vegetable broth

1 tsp

dried sage leaves

1 tsp

dried thyme leaves

1/2 tsp

freshly ground pepper

1 can

evaporated milk)

3/4 cup

crumbled Gorgonzola cheese

salt

fresh thyme leaves and additional pepper (for garnish)