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So! Has the spirilizer
craze hit your house yet??
When my oldest was a toddler about 4 years ago, I started using a julienne peeler
to make veggies smaller and easier for her to chew and handle. I quickly learned how easy it was to make “noodles” out of just about any vegetable, and through the years my kids have really loved them!
Last year I saved for a spirilizer to make the veggie noodle thing a little more stream lined…and last summer my new spirilizer was on my counter in almost daily use!
Spirilized potatoes make great curly fries (you can use my homemade potato chips method to make them so yummy!), and getting zucchini and summer squash in there makes for great pasta salad or spaghetti night!
Since I spirilize and cook sweet potatoes a little differently than all the rest, I figured it deserved a post all on its own!
When spirilizing sweet potatoes, I don’t use the lever arm to push it through – sweet potatoes are too hard and it just doesn’t work well. I just hook it onto the blade and turn the sweet potato with my hand like turning a door knob.
I have also found that sweet potatoes get to mushy and fall apart when you cook them in the pan – especially if you are cooking them with a bunch of other veggies, seasonings, and oil/butter. One day I decided to try a quick roast on them to see if they would come out less soggy, and it really worked great!
Sweet potato noodles work great at lunch or dinner! I pile up stir fried veggies up on top – you can add some meat or a fried egg too! Don’t forget about the little ones! Sweet potato noodles were my kiddo’s first “spaghetti” tossed with butter and sea salt! It makes a great first food finger food!
The Best Way To Spirilize & Cook Sweet Potatoes!
Ingredients
- 1-2 medium sweet potatoes spirilized using the small noodle blade
- 1 TB avocado oil or melted butter or coconut oil
- Light sprinkle of sea salt/pepper
Instructions
- Put your spirilized sweet potatoes on a large baking sheet , and toss with the oil and sea salt. If you are making more you can split them up between 2 baking sheets.
- Roast at 400 degrees for 10 minutes. This will leave them with a little “bite” like a noodle – if you want them softer you can go longer. If you want to crisp them up you can set them under the broiler on high for a few minutes.
Let me know how the sweet potato spirilizing goes!
For more household nourishing staple ideas you can check out my Nourishing Staples board on Pintrest!
So, easy we will be making this tonight!
Mmmm 🙂
Love sweet potatoes. I wonder if you could do the same thing with a small squash?
Hi Anna! I have done it with butternut squash!
Oh, this looks wonderful and beautiful photography as well!
Thank you Amber!
I totally have to put one in my budget! Having a kiddo on GAPS makes meals complicated. These look delicious though for me though!
Ah yes for sure! I think your kiddo will love these 🙂
Love this! We eat a lot of sweet potatoes and love roasting them! Going to have to try this!
Agreed! I do it by hand too:) Or use the bigger holes on the spiralizer. Lovely pictures!
I love my spiralizer. Sweet potato noodles are so yummy and fun too! Great tutorial!
Such a fun idea! I bet my kiddos would love these.
I have been debating whether to get a spiralizer or not but seeing this makes me wanna go for it! Thanks for sharing.
How fun is this! We are eating a lot of sweet potatoes lately and this is great. Thank you!
If you are Insulin resistant or diabetic roasting changes the starch and increases the Glycemic index. If you steam them for 7-8 mins and then add the oil the Glycemic load is quite low
I love how simple this recipe is! Great method and soooo yummy!!
I have a Brieftons spiralizer and I can’t wait to try this. Last week was my first attempt at zoodles and they were so soggy. Do you think they would roast well?
Hi Azure! Zucchini is a little different because they are so full of water. The best way to work with zoodles is the just quick pan cook them (like just a minute) in some butter and a small pinch of sea salt, and then put them in a collinder to let them drain – the salt will pull out all the water and they will be left tasting like a noodle. I hope that helps!
Thank you I thought the potatoes would get soggy but you are the first that I’ve read to speak about it I will definitely lite roast first
I wonder if I could freeze dry these after they are roasted for later use.
Wow, I didn’t even know that sweet potatoes could be overripe! That is very interesting! I will definitely keep that in mind when making sweet potato dishes, thank you 🙂