Sweet potatoes peel, wash and cut into small cubes (approx. 0.5 x 0.5 cm). Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil. Roast pine nuts in a large pan without fat and take them out.
Heat 3 tablespoons of olive oil in a frying pan and fry the potatoes for about 10 minutes, turning them over at medium heat. Season with salt, pepper, 1⁄2 tsp. cumin and 1⁄4 tsp. coriander. Dice tomatoes that have dried in the meantime. Wash and halve the cherry tomatoes.
Cook the pasta in boiling salted water according to the instructions on the packet. Remove potatoes from the pan. Add 1 tablespoon of oil to the pan and sauté the tomatoes briefly. Season with salt and pepper. Add potatoes and 1⁄8 l water, bring to the boil and braise for 3-4 minutes at low heat. Wash parsley, shake dry and chop.
Drain the pasta and put it back into the pot. Fold in the potato and tomato mixture, parsley and pine nuts. Season to taste again. Add cream cheese in flakes and fold in lightly.