2 medium sweet potatoes, peeled and spiralized or julienned
4 – 5 garlic cloves, minced
3 tablespoons butter, divided
1 tsp Chili paste (or to taste)
1/2 cup vegetable broth (or chicken broth)
Fresh cracked pepper
Sesame seeds and chopped cilantro for topping
Melt 1 tablespoon butter in a medium skillet. Add sweet potato noodles and stir fry gently for about 2 minutes, until cooked through but still crisp. Set aside. In the same skillet, melt remaining butter then add garlic and chili pasta. Stir well and cook for 2 minutes, then add broth and simmer for another 2 minutes to thicken the sauce. Add sweet potato noodles back to the skillet. Stir well to combine and cook for 2 to 3 minutes more, noodle should be still al dente. Serve the sweet potato noodles, topped with sesame seeds, chopped cilantro and additional black pepper if you want. Be careful to not overcook the sweet potato noodles.