SWEET POTATO WITH POBLANO SAUCE ENJOY DAN:

    SWEET POTATO NOODLES WITH POBLANO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 sweet potatoes, peeled

1 (19 Oz) can Mae Ploy coconut milk

1 poblano pepper

2 cloves garlic, minced

1 jalapeno pepper

1/2-teaspoon EACH tandoori masala and garam masala

2 tablespoons lime juice

1 handful fresh cilantro, divided

1 teaspoon sea salt

2 tablespoon cornstarch

2 tablespoons olive oil

DIRECTIONS:

1.   On a gas stove top or BBQ. Flame poblano and jalapeno until the skin is blackened.

2.   Place in plastic bag for about 20 minutes, or until cool.

3.   With a spiralizer, spiral sweet potato using 3 mm blade.

4.   Peel off skin of the peppers and remove the stems.

5.   Combine poblano and next 5 ingredients and 1/2-the cilantro in a blender.

6.   Blend until just combined.

7.   Add coconut milk and blend until smooth.

8.   Pour mixture into a sauce pan over low-heat and bring to a simmer.

9.   Add salt and stir.

10.                Remove 1/2-cup sauce and pour into a bowl.

11.                Whisk in tapioca starch until smooth and thick.

12.                Pour mixture into sauce pan mixture to incorporate until sauce is thickened.

13.                Simmer for 10 more minutes.

14.                In a separate skillet, heat oil over medium-heat.

15.                Add spiralized sweet potatoes and cook until tender, stirring occasionally.

16.                Top with remaining cilantro.

ENJOY DAN:                          SING SONGS AND EAT THE PALEO WAY!!