Sweet Potato Noodles
Okay so we’ve been around the block a time or two with zucchini noodles. But we’re moving on up in the world as we head into fall and stepping things up a notch with Sweetpotato Noodles!!
Servings: 4 people
Ingredients
- 3 medium California sweetpotatoes cut into noodles
- 2 cloves garlic roughly chopped
- 1 shallot roughly chopped
- 2 tablespoons olive oil
- 1 cup button mushrooms cleaned and sliced
- 1 teaspoon red pepper flakes
- 2 tablespoons freshly chopped chives
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the chopped garlic and shallots and sauté for 1 minute until fragrant. Add the sliced mushrooms and sauté for 5-6 minutes until golden brown. Season with salt and pepper as needed.
- Add the sweetpotato noodles to the skillet and sauté for 5-6 minutes until they start to become tender. Add a tablespoon or two or water to continue to cook the sweetpotato noodles until they are fork tender and fully cooked. Season with salt and pepper along with the red pepper flakes and remove from the heat.
- Sprinkle with the freshly cut chives before serving and serve as a main course or a side dish.
Notes
I recommend using a spiralizer to make your noodles. If you don't have one, you can also slice the potatoes the long way on a mandolin and use a knife to make noodles.
Nutrition
Calories: 222kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 123mg | Potassium: 689mg | Fiber: 6g | Sugar: 8g | Vitamin A: 24261IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg