Creamy Spinach Sweet Potato Noodles + Cashew Sauce

A warm, hearty meal for winter, supported by wholesome, starchy yams and elevated by the creamy, delicious and simple cashew sauce.

Recipe from pinch of yum.

-1 cup cashews
-2 cups water
-1/2 teaspoon salt
-1/2 teaspoon minced garlic
-4 small yams
-5 ounces spinach
-1/4 teaspoon basil
-salt and pepper
-optional black sesame seeds (garnish)

Soak the cashews in 1 1/4 cups water for two hours or more, drain and rinse. Blend cashews, remaining 3/4 cup water, 1/2 teaspoon salt, and garlic. The sauce appears thin at first, as the cashews blend more and more, it will thicken to a better consistency.

Spiral-cut the yams and begin to cook in a large skillet with olive oil. Stir and cook for five minutes, then cover and continue to cook until yam noodles are al dente. Add the spinach, basil, and salt and pepper, re-cover for a couple minutes so that the spinach can wilt, then stir and plate. Top with cashew sauce and a sprinkling of black sesame seeds.

A very healthy vegetable dish with lots of vitamins; at the same time brings a few atypical elements that make it an interesting eating experience. I added a touch too much salt to my cashew sauce, but added less salt to the yams and didn't notice an issue. I was pleasantly surprised when my water and cashews, which seemed too thin to pour over anything, thickened up into a nice sauce with a good coating quality.


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