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Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce

Posted Jan 05 2012 2:19pm

Have you ever had a recipe idea “pop” into your head, only to be disappointed when you actually try to make it? That happens to me a lot– especially when I try to cut out the heavy cream, cheese, sugar, and flour.

You know, the stuff that most chefs use to make food taste good.

Luckily, this “cream” sauce doesn’t use any of that stuff, and it happens to taste AMAZING!

And I got it “right” on my very first try. ;)

The secret to this tasty sauce is roasted red peppers. When roasted, red peppers become so sweet and flavorful! Many people resort to using the jarred variety, which is usually packed in oil, but did you know it’s incredibly easy to roast your own?

Here’s my quick method:

Wash and dry your bell peppers, then slice off the 4 sides. Use your knife to carefully remove the seeds and white pith, then place the peppers cut-side-down on a baking sheet. (You can line your baking sheet with foil for even quicker clean up later!)

Place the baking sheet under the broiler for about 10 minutes, until the the skin is blackened.

(Don’t worry– you won’t be eating the blackened skin!)

Carefully remove the hot peppers from the pan, and place them in a plastic sandwich bag or a covered glass container, with a tight seal. Leave the peppers in the sealed container for about 15-20 minutes, until they are cool enough to handle.

They should be nice and steamed when they are cool, and the skins will easily peel off using your fingers!

Discard the skins, and use your roasted peppers however you like!

Might I suggest using them in this delicious sauce?

Roasted Red Pepper “Cream” Sauce
Makes about 2 cups


1 cup steamed sweet potato chunks
1 cup nut milk (or non-dairy milk of choice)
1 teaspoon dried basil
2 cloves raw garlic
1 roasted red pepper
1/2 teaspoon of sea salt


Throw all ingredients into a high-powered blender, like a Vitamix, and blend until smooth and creamy. Adjust seasonings to taste.

*If your sweet potato is freshly steamed, be careful when using the blender– the steam pressure can make the lid pop off! I used very cold nut milk, to cool it down a bit.

This sauce tastes amazing on it’s own, and could probably be served as a warm, creamy soup! (I may enjoy the leftovers that way.)

Of course, I already had other plans for it last night.

Sweet Potato Noodles with Red Pepper Cream Sauce
serves 2

2 large sweet potatoes, peeled (save 1/2 potato for sauce)
1 tablespoon butter or coconut oil
1 cup chopped asparagus
1/2 cup sliced mushrooms
Roasted Red Pepper “Cream” Sauce (recipe above)
sea salt, to taste


Begin by making the “noodles” out of the raw sweet potato, using a spiralizer. (You could also use a vegetable peeler to make fettucinni-like noodles.)

I used about 1 1/2 large sweet potatoes to fill a BIG bowl of noodles.

Time Saving Tip: You can make the noodles while your roasted red peppers are steaming away for the sauce!

Steam the remaining 1/2 sweet potato (about a cup of chunks) for the sauce above.

Saute the fresh asparagus and mushrooms in a bit of butter, until tender. I always use a bit of water, as well, to keep things moving without adding extra butter to the dish.

Then add in the sweet potato noodles!

I like the crunchy texture of the raw noodles, so don’t let them to cook too long– just enough for them to get slightly tender, but not mushy.

Immediately add the cream sauce, and toss with the noodles so that they are well coated.

I placed a lid over my pan for about 2 minutes– which was enough time to gently steam the noodles and heat everything thoroughly.

Adjust any seasonings to taste, and serve immediately! (I added a touch more salt, to balance out the sweetness of the sweet potato noodles.)

I’m not gonna lie– Austin was pretty disappointed when he heard we were having “sweet potato noodles” for dinner.

(I was a bit nervous myself, to be honest!)

But as soon as I put this bowl in front of him, his face lit up! It was surprisingly tasty– especially for being the first time I’ve tried these noodles AND this sauce– and he claimed that the Roasted Red Pepper Sauce was one of the best things he’s ever tasted! Wow. :D

I think we can safely say that this meal just became one of our dinner staples.

Not a bad way to finish off Day 2 of the Rose Cleanse, huh?

We also enjoyed leafy green salads with our dinner, topped with some of those delicious roasted peppers, and polished off a chocolate “milkshake” (1 cup nut milk, 1 T. cocoa, vanilla, stevia, and ice blended)  later for dessert. Oh, and Austin ate more Peanut Butter Blondies … which I’m pretty sure are the only things keeping him sane at the moment. Going grain-free and processed-food-free is definitely a challenge for him, but I love having his support! It also forces me to get more creative in the kitchen, because I’d be perfectly happy with a big salad and a steamed sweet potato if I were just cooking for myself.

Of course, right now I’m craving a BIG salad for dinner, so Austin might be stuck with something a little more boring tonight… we’ll see.

Despite the mild sore throat I woke up with yesterday morning, I’ve been feeling pretty good. Still slightly tired, and no desire to workout, but I’m feeling better and better with each day– so maybe today will be the day I squeeze in a quick Physique 57 DVD!

I’m off to drink some more juice! :D

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