Sweet Potato Noodles With Creamy Poblano Sauce Food

PASTA WITH CREAMY SWEET POTATO SAUCE

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. When cool enough to handle, remove and discard skin. Place potato in a large bowl and mash with milk., Cook pasta according to package directions. In a large skillet, saute pine nuts and sage in butter until pine nuts are toasted. Remove from pan and set aside., In the same skillet, saute garlic in oil for 1 minute. Stir in the sweet potato mixture, salt and pepper. Drain pasta, reserving 3/4 cup cooking water; add to sweet potato mixture. Stir in the cheese, pine nut mixture and reserved cooking water. Sprinkle with additional cheese if desired.

SWEET POTATO NOODLES WITH GRILLED CHICKEN AND CREAMY POBLANO SAUCE

Steps:

• Preheat grill to medium-high heat and spray or brush the grates with oil.
• While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
• Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
• Brush or spray the poblano peppers with oil.
• Place the corn and poblanos on the heated grill and close the lid.
• Turn the corn and peppers approximately every 3-5 minutes until the corn has char marks and the skin of the poblanos is completely charred and the flesh is soft, this will take about 15-20 minutes total.
• Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
• Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
• While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
• Remove from the grill and let the chicken rest for 5 minutes before slicing.
• Once the poblanos have cooled, remove from the bag and peel off the skins.
• Cut off the stems, remove the seeds and chop the peppers.
• In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
• When the skillet is hot add in the spiralized sweet potatoes.
• Season with kosher salt and black pepper and sauté for 6-8 minutes or until tender, but still have a little bite to them.
• Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
• In a small saucepan over medium heat melt the butter.
• Once the butter is melted whisk in the flour and cook for about 1 minute.
• Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
• Add in the cumin and season with kosher salt and pepper.
• Continue to whisk the sauce until it thickens, about 4-5 minutes.
• Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.
• Divide the sweet potato noodles into 4 bowls or plates.
• Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
• Garnish with cilantro and any remaining chopped poblano peppers.

SWEET POTATO NOODLES WITH CREAMY POBLANO SAUCE

Steps:

• 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.

SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE

Steps:

• Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15-25 minutes more.
• Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
• Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
• Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
• Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.