Featurettes

Sweet Potato Alfredo {Recipe}

As the weather cools, these healthy and hearty sweet potato noodles have us craving more fall-inspired recipes.

With less than a month before the first day of fall, this is a perfect time to test out your skills in the kitchen for the upcoming holiday season. This sweet potato alfredo recipe, from Cassandra Bodzak’s Eat With Intention, is easy as pie with only two steps and is sure to become a new fall favorite.

Makes 2 servings

What You Need:

For the sauce:
15-ounce can cannellini beans, drained, and rinsed
15-ounce can chickpeas, drained, and rinsed
½ cup unsweetened almond milk
7 tablespoons nutritional yeast
3 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon vegan butter
1 tablespoon garlic powder
1 tablespoon salt, plus extra to taste
½ teaspoon ground turmeric

For the noodles:
2 tablespoons extra-virgin olive oil
2 sweet potatoes, skinned, and spiralized

Chopped walnuts, to garnish
Chopped parsley, to garnish

What You Do:
1. To make the sauce, into a food processor, combine all the sauce ingredients and pulse until creamy. Season with salt to taste.

2. In a medium saucepan, heat olive oil and sauté sweet potato “noodles” for 5 minutes, until softened. Add the sauce to the saucepan and cook for 2 to 3 minutes, until heated through. Garnish with walnuts and parsley, and serve.

Photo courtesy of Evi Abeler

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