Ingredients
2 pounds sweet potatoes, peeled
4 tablespoons sesame oil
2 tablespoons Urban Accents Mandarin Ginger Dryglaze
2 tablespoons peanut butter
1/2 lime, juiced
Method
Sources
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Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Premium massaman paste — Persian-influenced Thai curry, complex
Persian-influenced Thai curry paste — warm spices, peanuts, potato
Peanut dipping sauce — satay skewers, spring rolls, noodles
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
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Korean sweet potato starch noodles — japchae, hot pot, stir-fry
Premium massaman paste — Persian-influenced Thai curry, complex
Persian-influenced Thai curry paste — warm spices, peanuts, potato
Peanut dipping sauce — satay skewers, spring rolls, noodles
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
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Set oven to 425°F Spiralize sweet potatoes and place in a baking dish. Spray noodles with cooking spray. Put baking dish in the oven and bake for 15 minutes. Remove from oven and toss potatoes. Return to oven and bake for another 15 minutes. Toss potatoes again and bake for additional 10 minutes. Combine dressing ingredients in a saucepan over medium heat. Find Urban Accents Mandarin Ginger Dryglaze here: https://www.urbanaccents.com/product/mandarin-ginger-dryglaze/ Warm for 5 minutes and drizzle over noodles before serving.