Sweet Potato Noodles With Cashew-Sesame Sauce

Ingredients

• 1 lb. any color sweet potatoes, peeled, cut into ½" pieces
• 2 Tbsp. plus 1½ tsp. tamari; divided, plus more for serving
• 2 Tbsp. extra-virgin olive oil, divided
• 1 1" piece ginger, peeled, finely grated
• ¼ cup creamy cashew butter
• 1 Tbsp. unseasoned rice vinegar
• 1½ tsp. toasted sesame oil
• 4 oz. sweet potato bean thread noodles
• ¼ cup (loosely packed) basil leaves, thinly sliced
• 1 lime, cut into wedges

Steps

1. Preheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13×9" baking dish to coat. Arrange potatoes in an even layer and cover with foil; bake 15 minutes. Uncover, stir, and roast until tender, 15–25 minutes more.
2. Meanwhile, whisk ginger, cashew butter, vinegar, sesame oil, remaining 1 Tbsp. plus 1½ tsp. tamari, and remaining 1 Tbsp. olive oil in a small bowl to combine. Set sauce aside.
3. Cook noodles in a medium pot of boiling water 6 minutes. Drain, reserving 3 Tbsp. noodle cooking liquid. Rinse noodles under cold running water. If noodles are very long, snip into about 6" pieces with kitchen shears. Transfer to a large bowl.
4. Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat.
5. Divide noodles among plates; scatter sweet potatoes over and drizzle with more sauce if desired. Top with basil and serve with lime wedges and more tamari alongside.