Sweet Potato Noodles With Cashew-Sesame Sauce

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A gluten-free riff off of sesame noodles.

2 Tbsp. plus 1½ tsp. tamari; divided, plus more for serving¼ cup creamy cashew butter¼ cup basil leaves, thinly slicedPreheat oven to 375°. Toss sweet potatoes with 1 Tbsp. tamari and 1 Tbsp. olive oil in a 13x9" 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.

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. 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.

Whisk reserved noodle cooking liquid into reserve sauce, then add half of sauce to noodles; toss to coat. 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.

 

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