Creamy Spinach Sweet Potato Noodles with Cashew Sauce

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This recipe came from pinterest, and it was good. I would make it again, and give it a 7. However, it’s not substantial enough to be a main dish. Next time, I will likely serve it on a Sunday with some salmon or something. I’ve added my changes below in bold.
Creamy Spinach Sweet Potato Noodles with Cashew Sauce
Author: Pinch of Yum
Serves: 4-6
Ingredients
· 1 cup cashews
· ¾ cup water (more for soaking)
· ½ teaspoon salt
· 1 clove garlic
· 1 tablespoon oil I also added some butter
· 4 large sweet potatoes, spiralized I did half of this
· 2 cups baby spinach
· a handful of fresh basil leaves, chives, or other herbs We used basil
· salt and pepper to taste
· olive oil for drizzling
Instructions can be found by clicking link below:
recipe retrieved 1/18/16 from http://pinchofyum.com/creamy-spinach-sweet-potato-noodles-with-cashew-sauce
Essentially, you cover the cashews in water and let them soak for a couple of hours. Then, you saute the sweet potato rings for about 30 minutes, just until they soften and start to lose shape. You put the cashews with 3/4 cup of water in a blender, and add the garlic and salt. You pulse into a thick, creamy sauce. Right before serving, add the spinach to wilt and then the sauce. Next time, I will use half the sauce (unless I need more than 2 servings, in which case I will use the full amount of sweet potatoes and double the spinach).
 




















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