4 Servings 10 min Cook
1 Cup Cashew Nuts
3/4 Cup Water
1/2 Tsp Salt
1 Clove Garlic
1 Tbsp Olive Oil
4 Sweetpotato, 5" long Sweet Potato
2 Cup Spinach
2 Cup leaves, whole Basil
1 Dash Salt
1 Dash Pepper
Cover the cashews with water in a bowl and soak for 2 hours or so.
Spiralize sweet potatoes (or slice into very thin ribbons) and set aside in fridge.
Drain and rinse thoroughly.
Place in a food processor or blender and add ¾ cup water, salt, and garlic.
Puree until very smooth.
Heat the oil in a large skillet over high heat.
Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp.
Remove from heat and toss in the spinach - it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine.
Add water if the mixture is too sticky.
Season generously with salt and pepper, and top with the remaining fresh herbs.
