Spiralized vegetables are a great way to replace pasta and cut down on the overall calorie content of your meal. The bonus is that you’re also eating more nutrient rich vegetables AND they taste great. Oh, and by the way, they’re super fun. I know plain sweet potato noodles might seem a little dull. Honest to goodness, they’re great on their own. You could totally eat them like this. But sweet potato noodles are unbelievably versatile once you get the hang of how to make them. Which is what we are going to talk about today. I’ve been trying to focus on the basics more often – once you get the basics down, cooking is so much easier and so fun.
How to Make Sweet Potato Noodles
So here’s how we handle sweet potatoes and make sweet potato noodles with a spiralizer:
Scrub scrub scrub until all dirt is gone. Peel (optional). Cut off ends so you have nice flat surfaces on both ends. Spiralize with the spaghetti blade (fine blade or 1/8-inch). Spritz spritz spritz with cooking spray or olive oil. Roast until golden brown and soft. Stuff your face.
Can you believe that pile of noodles? That’s from one average size sweet potato! You get tiny noodles…. ….and big loooooong noodles. If this doesn’t make eating vegetables fun, I don’t know what does. We love spiralizing sweet potatoes, zucchini, and cucumbers. Coming up soon are carrots, beets, butternut squash, and whatever else I can get my hands on. I hope you’re inspired to make your very own sweet potato noodles! Verdict: The whole fam loves these noodles!Husband’s take: He LOVES when I use the spiralizer. I’m so grateful for a hubby who appreciates healthy food.Changes I would make: None are necessary.Difficulty: Very easy.
