SWEET POTAO NOODLES WITH CREAMY POBLANO SAUCE ENJOY DAN;

SWEET POTATO NOODLES WITH CREAMY POBLANO SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

2 sweet photos, peeled

1 (19 Oz) can Mae Ploy coconut milk

1 (24 Oz) jar marinara sauce

1 poblano pepper

1 jalapeño pepper

2 garlic cloves, minced

1 tablespoon Korean red Chile paste

1 tablespoon lime juice

1 teaspoon EACH sea salt and lemon pepper

2 tablespoon corn starch

2 tablespoon olive oil

DIRECTIONS:

1.   Roast the peppers over, the flame of a gas burner until blackened.

2.   Remove and place in a paper bag for about 20 minutes.

3.   With a knife scrape off the blackened skin.

4.   Remove ends of sweet potato and with your spiralizer.

5.    Spiral sweet potatoes to a bowl using a 3mm blade, set aside.

6.   In a blender combine poblano pepper and next 4 ingredients.

7.   Blend until well combined.

8.   Add coconut milk and blend until smooth.

10  Transfer mixture a skillet over medium-low heat and bring to a simmer.

11  Add sea salt and stir.

12  Remove 1/2-cup of sauce and pour into a bowl and add cornstarch stir until thick and smooth.

13  Pour into sauce pan and stir to incorporate until sauce has thickened.

14  Simmer 10 minutes longer.

15  In a separate skillet, add oil over medium-heat when sizzling.

16  Add spiralized sweet potatoes and sauté for 10 minutes, stirring occasionally.

17  Serves sauce over sweet potato noodles.

ENJOY DAN:                                             HEART AND SOUL IN THE KITCHEN!!