One thing I really love about finding new ways to make my meals healthier is discovering new kitchen gadgets. One of my favorites is definitely The Inspiralizer. It’s not really a new addition to my kitchen, but I have been using it a lot lately. Now, just in case you haven’t heard spiralizing vegetables before, let me introduce you. Spiralizing is simply the art of turning your vegetables into noodles using a Spiralizer.
Of course, there are many varieties of the spiralizer, and I have used them all. But, there is none like The Inspiralizer. You’ve heard me talk about it before, but is truly the best one you will ever purchase. Unlike other spiralizers, The Inspiralizer is compact, sleek, safe to use and easy to clean. Spiralizing enables you to make healthier changes and also connect with your creative side in the kitchen.
You’ve probably heard about zucchini noodles because they are more popular. But, potato noodles have been a game changer for me. And, they are more kid-friendly. The other day I made Bolognese sauce and served it with potato noodles and my little cousins loved it! Another benefit of potato noodles is they are more flavorful and filling. Of course, whenever you spiralize any vegetable, they do double in quantity. Which is awesome, but, zucchini noodles tend to be a bit bland. Potato or sweet potato noodles are richer in flavor and definitely more versatile.
EASY SWEET POTATO NOODLES
VEGAN II PALEO II WHOLE30
There are a couple of ways you can cook potato noodles but my favorite way is roasting. The noodles turn out more flavorful, it’s easy, and it takes little to no time to prepare. When roasting, I like to keep things simple so the noodles are more versatile. So that way, you are able to serve them in many different ways. This recipe is so easy, you are never going to want to roast potatoes normally ever again.Print
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.