Sweet Potato Noodles with Sage Cashew Cream Sauce - The Foodie Dietitian | Kara Lydon

Ingredients

• 1 small stalk Brussels sprouts (about 3 cups), cut in half
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon, divided
• 1 large sweet potato, peeled and ends cut off (about 4 1/2 cups noodles)
• 1 small yellow onion, diced (about 1/2 cup diced)
• 1 tablespoon hazelnuts
• 1 cup cashews soaked in 3 cups water for at least 2 hours, drained
• 1 small shallot (about 1 tablespoon minced)
• 2 garlic cloves (about 1 tablespoon minced)
• 3 tablespoons olive oil
• 1/2 cup unflavored almond milk
• 1 1/2 tablespoons chopped fresh sage
• 1/2 teaspoon salt