Japanese Sweet Potatoes with Vanilla Salt Coconut Cream Sauce & Elk Sausage

Japanese Sweet Potatoes with Vanilla Salt Coconut Cream Sauce & Elk Sausage

2 Japanese sweet potatoes**
1 Tbs. Kerrygold butter (use coconut oil for a completely dairy-free version)
1/2 lb. elk sausage (bison or beef – or even pork or turkey works fine here – or even just ground meat, sans “sausage”)
1/2 sweet onion, diced
3/4 cup full fat coconut milk
2 tsp. + vanilla salt, divided
freshly ground pepper
2 Tbs. fresh basil, cut into chiffonade
1 Tbs. dark chocolate balsamic vinegar

 

Using a spiralizer, “noodle” the sweet potatoes into long, gorgeous strands. 

 

**If no “noodling” is available, simply wrap the taters in foil and bake at 425 degrees for 60-90 minutes, until soft. You’ll smash and mash the taters when baked, and serve the sauce over the mash.** 

 

Once noodled, steam the sweet, long treats over boiling water for about 8 minutes, or until soft. 

Divide between two serving dishes and sprinkle with about 1/2 tsp. vanilla salt.