Cilantro and Tahin Sauce with Sweet Potato Vermicelli and oven roasted Sweet Potato

When you hate cilanto / coriander and are not a huge fan of tahini - keep your hands off that recipe.

The sweet potato taste is not strong enough to beat the sauce mix. But it you like that taste, you have to give it a try. The original recipe I found on Pinterest called for spaghetti. But I wanted to finish the last sweet potato vermicelli in the open package.  More sweet potato FTW.

The work for this recipe is forgettable. Cook the vermicelli. Peel the sweet potato and cube it, season it and stick it in the oven. Mix the cold sauce. What´s not to like? 

Recipe for 1:

100 g sweet potato starch vermicelli, 2 tbsp dark soy sauce, salt , 1 tsp sesame oil

4 tbsp tahin, 3 tbsp hot water, 2 large stalks of cilantro with roots, 1 clove of garlic, 1 knob of ginger, salt and pepper

1 sweet potato, olive oil, salt, pepper and dried herbs.

Heat up the oven to 180 C fan. Stick the chunks of sweet potato in for 25 min.

Use a wide pan 1/2 filled with water and some salt, add soy sauce. When the water is boiling, get the Vermicelli in and let them get soft. Cook only for 6 min. Drain and add a little sesame oil.

Chop the roots of the coriander in small pieces, chop the rest with the stalks. Grate garlic and ginger and mix everything with tahini and water. Pour it over the vermicelli and wait for the sweet potato chunks to get soft. Bring all together.