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Sweet Potato Noodles with "Cream" Sauce

Spiralized sweet potato gluten-free, paleo, vegetarian, dish is dairy-free too with luscious sauce that doesn't have a trace of cream or butter.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author Barbara Bianchi

Ingredients

  • For sauce:
  • 1 red pepper washed
  • 1/2 large sweet potato peeled and cut in chunks
  • 1 cup coconut milk
  • 1 clove garlic sliced
  • 1 teaspoon basil
  • 1/2 teaspoon salt
  • For vegetable sauté:
  • 1 1/2 sweet potatoes
  • 1 tablespoon coconut oil
  • 1 cup asparagus washed and chopped
  • ½ cup mushrooms washed and sliced

Instructions

  • 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.