I have been dying to share something with you using sweet potato ‘noodles’ ever since I made breakfast for my dad a couple of months ago. I had just gotten my spiralizing attachment for my stand mixer and my first go-to recipe attempts were those making zoodles, some just plain sautéed, and some like in these yummy pesto zoodles with burrata . Honestly though, can anything that includes pesto and burrata ever be bad? Also, WordPress could really use some spellcheck updating for us foodies. They still don’t know what zoodles and burrata are. Every time I go to type it they change zoodles to noodles and burrata to burrito and then I have to backspace like a million times…
So the breakfast that I made for my dad and I using spiral sweet potatoes was really quite simple and another one I’ll share in time. I just sautéed them in a pan with some pesto, and then placed an over medium egg, chopped tomatoes and chopped avocado over top. A little Sriracha on the side and done. It could not be a simpler thing and oh so good! Today, though, I’m sharing another savory way to serve up sweet potatoes…this Thai infused stir fry. A few days ago I mentioned how much I love Asian and Thai inspired dishes (second only to Mexican). Well, a spicy peanut sauce is definitely in my top five ways to serve up pasta in general, and since I’ve already tried it on zoodles, which were amazing, I just knew it’d be a good match with the sweetness of the potatoes. It’s my new favorite thing. The sauce is salty and spicy, the vegetables are sweet, soft, and crunchy all at the same time, and the combination of fresh herbs brings it all together. Everything in this dish balances each other out and I could not be more excited to share it with you. And can we talk about those colors? Talk about a beautiful way to eat the rainbow…
One more thing before I send you off to the kitchen…I am way excited to share that I’ve added a Yum button to the blog!! So now you can save any and all recipes that you think look mighty fine to make in your own privatized recipe box. It’s super easy to use, all you have to do it click the button, enter your email, and make a password. I love Pinterest and Instagram for image inspiration, but I truly love the idea of Yummly for us foodies that need food specific organization. Try it out!
Oh, one last thing…leftovers of this awesome noodle dish (if any) last really well for 2 days covered and chilled…bonus!
Thai Infused Sweet Potato Stir Fry with Spicy Peanut Sauce
Yield 4 servings
- 2 medium sweet potatoes, peeled
- 1 tablespoon coconut oil, or olive oil
- 1 red bell pepper, seeded and sliced into strips
- 1 cup snap peas, rough chopped
- 3 leaves basil, julienned
- 4 mint leaves, julienned
- 1 tablespoon chopped cilantro
- 2 green onions, sliced-both white and green parts
- 2 tablespoons chopped salted peanuts
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, skin removed and minced
- 3 tablespoons natural, salted peanut butter (I love Smuckers)
- 1 tablespoon liquid aminos or low sodium soy sauce
- 1 tablespoon unseasoned rice wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes (or less for less heat)
- 1-2 tablespoons water (or more depending on consistency)
- Use a spiralizer or spiral attachment to make sweet potato noodles, or use a very sharp knife to cut the sweet potatoes into very thin strips. Both ways turn out just as good! Set the sweet potatoes aside to work on the peanut sauce.
- In a small bowl, whisk together the garlic, ginger, peanut butter, aminos or soy sauce, rice wine vinegar, honey, and red pepper flakes. Slowly add in the water a little bit at a time and stop when the sauce is thinned out just enough to pour.
- Heat a large saute pan over medium heat and melt 1 tablespoon coconut oil until liquified. Add in the sweet potatoes and cook for 5-7 minutes until the they are just beginning to soften. Use a pair of tongs to toss the potatoes occasionally while cooking.
- When the potatoes are just beginning to soften, pour the peanut sauce over top and toss to combine. Add in the red pepper slices and the snap peas and continue to cook for another 3-4 minutes, tossing occasionally. Remove from heat and divide among 4 plates.
- Garnish each plate evenly with the basil, mint, cilantro, green onion, and peanuts. ENJOY!!