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 your 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.