Japanese Sweet Potato Alfredo
Serves 420 mins prep25 mins cook
This creamy and delicious Japanese Sweet Potato Alfredo sauce is dairy-free and nut-free, perfect for a Meatless Monday meal. The sauce is made from boiled Japanese sweet potatoes blended with garlic, dairy-free milk, and aromatic herbs, served over chickpea pasta topped with spinach, roasted tomatoes, and mushrooms.
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What you need
Instructions
1: Simmer the large Japanese sweet potato (peeled and cut into cubes) with the cloves of garlic in boiling water until covered for about 20 minutes until tender. 2: Blend the boiled sweet potato and garlic together with 1/2 cup of the boiled water, dairy-free milk, lemon juice, oregano, salt, pepper, and olive oil. 3: Return the blended mixture to the saucepan and simmer for about 5 minutes until it reaches the desired thickness.View original recipe