Categories: Pasta

Ingredients

• 3 small sweet potatoes, peeled
• 1/4 cup vegetable oil
• Kosher salt and black pepper
• 1 small red onion, halved and thinly sliced
• 1 red bell pepper, cut into thin strips
• 1/2-1 small serrano chile pepper, thinly sliced into rounds
• 1/2 cup frozen fire-roasted corn
• 3 garlic cloves, finely chopped
• 3/4 tsp ground cumin
• 3/4 tsp chili powder
• 1/2 tsp ground coriander
• 1/2 cup fresh cilantro, roughly chopped
• Juice of 1/2 lime, plus wedges for serving

Directions

1. Preheat the broiler. Cut the potatoes into long noodles using a spiralizer. Spread on a rimmed baking sheet, drizzle with 2 tbsp. vegetable oil and sprinkle with 1/2 tsp salt and black pepper. Broil until browned in spots and slightly softened, 3-5 minutes.

2. Heat the remaining 2 tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 tsp salt and black pepper. Cook, stirring occasionally, until the vegetables are tender, 3-5 more minutes.

3. Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1-2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.

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