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Sweet Potato “Noodles” with Chile Butter Sauce

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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.