Ingredients

The following ingredients have 3 Servings
  • 2 large sweet potatoes (, peeled (save 1/2 potato for sauce))
  • 1 tablespoon butter or coconut oil
  • 1 cup fresh or frozen peas
  • sea salt (, to taste)
  • 1 teaspoon olive oil
  • 2 cloves garlic (, minced)
  • 1 cup steamed sweet potato ((mashed))
  • 1 roasted red pepper
  • 1 cup water
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt

Instruction

  • Slice one of the large sweet potatoes in half, and cut that half into chunks so that you can steam them for the sauce. You'll need roughly 1 1/2 cups of raw sweet potato chunks to produce 1 cup of mashed sweet potato for the sauce.
  • Steam the sweet potato by placing the chunks into a small saucepan fitted with a steamer basket and an inch of water. Bring the water to a boil, cover the pot with a lid, and then lower the heat to let the potatoes steam until fork tender, about 10 to 15 minutes.
  • While the potatoes are steaming, you can roast your own red peppers or use about 1/2 cup of jarred roasted red peppers.
  • Use a spiralizer or vegetable peeler to create "noodles" out of the remaining sweet potatoes, then set them aside.
  • To prepare the Red Pepper Sauce, warm the olive oil in a skillet over medium heat and briefly saute the minced garlic, just until fragrant, about 1 minute. Transfer the cooked garlic to a blender, along with the steamed sweet potato chunks, roasted red pepper, water, basil, and salt. Blend until smooth.
  • To prepare the sweet potato noodles, saute them in a touch of olive oil in a large skillet over medium high heat until they start to soften, about 5 minutes. Season with salt and pepper.
  • Add in the peas and sauce, and saute until the noodles are as tender as you'd like them to be. Adjust any seasoning to taste, and serve warm.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply saute everything in a warm skillet again until piping hot.