I remember the moment I took my first bite of this sweet potato swoodles dish. My tastebuds rejoiced! It was everything I wanted, and then some. It’s plant-based Asian fusion at its finest. I'm so excited to share this savory sweet potato noodles dish with you.
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, toss the sweet potatoes well with the oil. Place on the prepared baking sheet. The swoodles will overlap, but they will lose volume as they bake. Season lightly with salt and black pepper.
Bake for 20 minutes, or until tender and golden. Check for doneness around the 10-minute mark, and check again periodically, to remove any swoodles that have cooked more quickly than the others.
For Almond Butter Sauce:
In a food processor fitted with a chopping blade, finely chop the onion, ginger, and garlic. Add the almond butter, tamari, lemon juice, honey and spices. Process until combined. Stop to scrape down the sides as needed.
With the motor running, pour the water through the feed hole. Keep processing until thick and creamy. Set aside.
Divide the swoodles between 4 plates. Top each serving with a little of the sauce, 1 tablespoon scallions and 1 tablespoon parsley.
Notes
1 inch of fresh ginger root is equal to 1 tbsp measurement.
Swap almond butter with sunflower butter to make this nut free.
Swap sweet potato noodles with zucchini noodles or rice noodles.
Swap honey with maple syrup to make this recipe vegan.