POPSUGAR
Feb 17 2016 - 1:21pm
Ingredients
- 2 large sweet potatoes, peeled
1 can unsweetened full-fat coconut milk
1 medium poblano pepper
1 teaspoon garlic, minced
1 handful of cilantro, divided
1 small jalapeño pepper, stem removed
1 tablespoon lime juice
1 1/2 teaspoons sea salt
2 tablespoons tapioca starch
2 tablespoons olive oil
Directions
- Turn oven to broil at 550°F. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
- Place poblano pepper in ziplock bag for 10 minutes.
- While poblano rests, remove ends of sweet potato so they are flat. Spiral slice sweet potato using 3mm blade.
- Remove poblano from bag, peel off skin and remove the stem.
- Combine poblano, jalapeño, garlic, lime juice and half of cilantro in a food processor. Blend until just combined.
- Add coconut milk and blend until smooth.
- Transfer mixture to a saucepan over low heat and bring to a simmer. Add sea salt and stir.
- Remove 1/2 cup of sauce and pour into a measuring cup or bowl. whisk In tapioca starch until smooth and thick.
- Pour mixture back into saucepan and stir to incorporate until sauce is thickened. Allow sauce to simmer on low heat for 10 minutes longer.
- In a separate large pan, heat olive oil over medium heat. Add spiralized sweet potatoes and cook until just tender stirring occasionally, about 10 minutes.
- Serve sauce over sweet potato “noodles.” Garnish with extra cilantro.