Spiralized sweet potatoes roasted to perfection
2 medium sweet potatoes (peeled)
2 heaping tbsp. melted ghee
1/2 tsp. freshly cracked black pepper
1 tsp. garlic powder
YOU WILL NEED:
To start, preheat oven to 415º F. Then, line a large baking sheet with parchment paper and set aside.
Now, cut the potatoes in half (or three pieces depending on the size) widthwise and immerse the pieces in cold water*. After spiralizing all of the pieces, trim them using kitchen shears. Then, use clean paper towels to dab the noodles to remove any excess liquid and transfer them to the parchment-lined baking sheet.
Now, toss the noodles with ghee, black pepper, and garlic powder until they are well coated. Spread them in a single layer and transfer them to the oven. Roast for 15-20 minutes (turning once), until noodles are tender and a little brown around the edges.
Serve with sauce, or as part of a burrito bowl.
*It is easier to spiralize tougher root vegetables like potatoes/sweet potatoes when you cut them in half. And, placing them in cold water will ensure they do not turn color while spiralizing each piece.