SWEET POTATO NOODLES WITH CASHEW-SESAME SAUCE

Sweet Potato Noodles With Cashew-Sesame Sauce image

Provided by Cheryl Slocum

Yield 2-4 servings

Number Of Ingredients 10

1 lb. any color sweet potatoes, peeled, cut into ½" pieces
2 Tbsp. plus 1½ tsp. tamari; divided, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1 1" piece ginger, peeled, finely grated
¼ cup creamy cashew butter
1 Tbsp. unseasoned rice vinegar
1½ tsp. toasted sesame oil
4 oz. sweet potato bean thread noodles
¼ cup (loosely packed) basil leaves, thinly sliced
1 lime, cut into wedges

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.