The winter has been so long and cold here in New York that some days I’d rather curl up on the couch with a hot bowl of soup than venture outside. But this week the weather has been warming up ever so slightly (the mounds of snow in my front yard have melted just a little to show off a sliver of grass), so I decided to head to the little family-run farm down the road from my house (that I mentioned in this post) to pick up some fresh vegetables.
I returned home with beautiful red peppers, sweet potatoes, mushrooms, and asparagus. Just the ingredients I needed for spiralized sweet potatoes in a creamy sauce! I made this dish with my dairy-free friends in mind. You’d never guess it from tasting it, but this luscious sauce doesn’t have a trace of cream or butter.
You probably know by now how much I love my Paderno World Cuisine 4-Blade Spiralizer and how obsessed I am with turning zucchini into noodle-like ribbon strands. I’ve whipped up zoodles and meatballs, zoodles with Bolognese sauce, zoodles with clam sauce, and zoodles with pesto.
But I had yet to try the Paderno with other vegetables. So when I found these sweet potatoes at the farm I knew I had to spiralize them. They were absolutely fantastic as noodles and a breeze to slice with the Paderno. You could also try using a vegetable peeler although that might take a bit longer.
If you are using a spiralizer like the Paderno, make sure to buy fat potatoes that are relatively straight. Trim the end of each potato flat in order to secure a firm hold onto the sharp prongs. Make sure to keep the potato centered in the unit. This will turn out wonderfully long spirals each time.
If zucchini noodles are called zoodles, maybe potato noodles should be called poodles! Or po-toodles! Or because they’re sweet potatoes, swoodles!
The special ingredient in this gorgeous cream sauce is a roasted red pepper. Cut off four sides of a red pepper, removing the seeds and pith. Then place the slices skin side up on a baking pan and broil for ten minutes. Afterwards, place the broiled pepper slices in a mason jar and seal for twenty minutes.
In the meantime, spiralize one and a half of your sweet potatoes into noodles. Rinse the spirals and set them aside. Take the potato half that you have left and cut it into chunks. Then steam these chunks until they are just soft enough to be pierced with a fork. Toss the chunks into your blender or food processor (I used my Vitamix). Next, add in the coconut milk, basil, garlic, and salt. For the coconut milk, I recommend Native Forest that is certified gluten-free and canned with non-BPA packaging. Usually, I use their “classic” can, but my supermarket was only carrying the “light” variety this week. I tried making the sauce with the “light” version, and it turned out beautifully.
Now the pepper slices in the mason jar should be cooled enough to handle. Peel the skin off of each slice before adding the slices to your blender. Blend until all of the ingredients are oh-so creamy.
Finally, sauté asparagus and mushrooms in coconut oil for 5 minutes. (If you would like more tender asparagus, you may want to sauté the asparagus for 2 extra minutes before adding the mushrooms). Toss in the sweet potato noodles and sauté with the asparagus and mushroom until they are slightly tender. This takes just two minutes. Pour in the creamy sauce and stir well. Cover the pan and continue cooking for 2 more minutes. This will fill your kitchen with the sweetest, most intoxicatingly heavenly fragrance!
This healthy gluten-free, paleo, vegetarian, dairy-free dish is an absolute treat for lunch or as a vegetable side dish at dinner or even as the main course. Sweet potatoes are incredibly nutritious containing iron, magnesium, and potassium, as well as Vitamins B6, C, and D. Our bodies are usually low on Vitamin D during the wintertime when we may not get enough sunlight. Sweet potatoes are an excellent way to boost our Vitamin D intake, and this lovely sweet potato dish is the perfect way to add them into your diet. Enjoy, friends!
- Begin by roasting your pepper. Cut 4 sides off of the pepper removing seeds and pith. Place skin side up on a baking pan and broil for 10 minutes. Then transfer roasted pepper to a mason jar and seal for 20 minutes.
- Meanwhile cut one potato and half of the other with your spiralizer. Rinse and set aside.
- Steam the remaining potato half that has been cut into chunks until just soft enough to be pierced with a fork.
- Transfer to you blender or food processor.
- Add coconut milk, basil, garlic, and salt.
- Now your peppers should be cooled enough to handle. Peel the skin off of each slice and discard the skins.
- Add the roasted pepper slices to your blender and blend until creamy.
- Next, sauté asparagus and mushrooms in coconut oil for 5 minutes. (If you would like more tender asparagus, you may want to sauté the asparagus first for 2 extra minutes before adding the mushrooms).
- Now add the spiraled sweet potatoes and sauté until slightly tender, about 2 minutes.
- Add creamy sauce and toss well.
- Cover the pan and continue cooking for 2 more minutes.
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