Sweet Potato Noodles With Creamy Poblano Sauce Recipes

SWEET POTATO NOODLES WITH CREAMY POBLANO SAUCE

Steps:

• Turn oven to broil at 550°F. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
• Place poblano pepper in ziplock bag for 10 minutes.
• While poblano rests, remove ends of sweet potato so they are flat. Spiral slice sweet potato using 3mm blade.
• Remove poblano from bag, peel off skin and remove the stem.
• Combine poblano, jalapeño, garlic, lime juice and half of cilantro in a food processor. Blend until just combined.
• Add coconut milk and blend until smooth.
• Transfer mixture to a saucepan over low heat and bring to a simmer. Add sea salt and stir.
• Remove 1/2 cup of sauce and pour into a measuring cup or bowl. whisk In tapioca starch until smooth and thick.
• Pour mixture back into saucepan and stir to incorporate until sauce is thickened. Allow sauce to simmer on low heat for 10 minutes longer.
• In a separate large pan, heat olive oil over medium heat. Add spiralized sweet potatoes and cook until just tender stirring occasionally, about 10 minutes.
• Serve sauce over sweet potato "noodles." Garnish with extra cilantro.

SWEET POTATO NOODLES WITH GRILLED CHICKEN AND CREAMY POBLANO SAUCE

Steps:

• Preheat grill to medium-high heat and spray or brush the grates with oil.
• While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
• Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
• Brush or spray the poblano peppers with oil.
• Place the corn and poblanos on the heated grill and close the lid.
• Turn the corn and peppers approximately every 3-5 minutes until the corn has char marks and the skin of the poblanos is completely charred and the flesh is soft, this will take about 15-20 minutes total.
• Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
• Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
• While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
• Remove from the grill and let the chicken rest for 5 minutes before slicing.
• Once the poblanos have cooled, remove from the bag and peel off the skins.
• Cut off the stems, remove the seeds and chop the peppers.
• In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
• When the skillet is hot add in the spiralized sweet potatoes.
• Season with kosher salt and black pepper and sauté for 6-8 minutes or until tender, but still have a little bite to them.
• Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
• In a small saucepan over medium heat melt the butter.
• Once the butter is melted whisk in the flour and cook for about 1 minute.
• Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
• Add in the cumin and season with kosher salt and pepper.
• Continue to whisk the sauce until it thickens, about 4-5 minutes.
• Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.
• Divide the sweet potato noodles into 4 bowls or plates.
• Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
• Garnish with cilantro and any remaining chopped poblano peppers.