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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Use a spiralizer to form 'noodles' from the sweet potatoes and set aside.
Fry onion, garlic, and chilli in coconut oil over medium heat until softened.
Add red pepper and continue cooking for 5 minutes, stirring occasionally.
Stir in peanut butter.
Add water gradually while stirring until a sauce is formed.
Add the spiralized sweet potatoes to the pan, cover, reduce the heat, and cook for 5-10 minutes until the sweet potato is cooked but not slushy.
Season with black pepper and stir in the coriander.
Serve and enjoy.
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If you prefer a smoother sauce, use smooth peanut butter instead of crunchy.
Adjust the amount of chilli to suit your heat preference.
Can I use a different type of oil?
Yes, you can substitute coconut oil with olive oil or vegetable oil.
How can I make the dish spicier?
Add more red chilli or include some chilli flakes for extra heat.
Can I use a different type of nut butter?
Yes, almond butter or cashew butter can be used as alternatives.
What if I don't have a spiralizer?
You can use a julienne peeler or a sharp knife to cut the sweet potatoes into thin strips.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
