Heat the oil in a large deep skillet over medium heat.Alternatively, you can use a julienne peeler (although this is more difficult, so I recommend spiralizing).
Place in the spiralizer and spiralize into noodles. Slice in half and and cut the pointy tips off. And if you don’t have a spiralizer, you could make this recipe with roasted spaghetti squash instead of sweet potato, see recipe notes below. You can also customize this to your liking: roasted tomatoes, sautéed mushrooms, roasted broccoli, and goat cheese (if that’s your thing) would be great additions. Add plenty of toasted pine nuts, basil, grated cheese (or vegan “cheese” from this post), and serve with dollops of pesto. The toppings are a really important component in this recipe to make the flavors and textures exciting. I’m a big fan of the Inspiralizer, because, unlike the other types that I’ve tried, it clamps down to your countertop making the “noodling” process far less frustrating, and you won’t have sweet potatoes all over your floor.īecause this is not actual pasta, more is more. This recipe will make about 3 decent-sized servings, depending on the size of your sweet potatoes. This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down in the pan. Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta. Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?).
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