This is a quick and easy solution for a main course or side. Garlicky strands of sweet potato replace traditional pasta for a nutrient-packed recipe. Be sure not to overcook the sweet potatoes—they should remain crisp. If you like spicy dishes, add more chile paste.
Sweet Potato “Noodles” with Chile Butter Sauce
Servings: 4
Ingredients
- 2 medium sweet potatoes, peeled and spiralized or julienned
- 4 –5 garlic cloves, minced
- 3 tablespoons butter, divided
- 1 tablespoon Kinna’s chile paste*
- 1/2 cup vegetable broth
- Sesame seeds, chopped cilantro, and fresh-cracked pepper for topping
Instructions
- Melt 1 tablespoon butter in a medium skillet. Add sweet potatoes and stir-fry gently for about 2 minutes, until cooked through but still crisp. Set aside.
- Melt the remaining butter in the same skillet, then add garlic and chile paste. Stir well and cook for 2 minutes, then add broth and simmer for another 2 minutes to thicken the sauce.
- Add sweet potatoes back to the skillet with the sauce. Stir well to combine and cook for 2–3 minutes more. The “noodles” should be al dente; don’t overcook.
- Serve immediately, topped with sesame seeds, cilantro, and black pepper.
Notes
Find Kinna’s Laos Chile Paste or Vegan Chile Paste at La Montañita Co-op on Rio Grande in Albuquerque, or substitute gochujang or sambal oelek.
