Need ideas for sweet potatoes? Noodle it over
Today I want to share one of my favorite techniques for getting more veggies into your dinner: making veggie noodles! To do this, you need a special piece of equipment called a spiralizer (find the one I use on my Resources page). With it, you can create long noodles from hard vegetables like beets, zucchini, carrots, potatoes, kohlrabi, celery root, and even broccoli stems. And yes, sweet potatoes!
It's no secret that I'm a sweet potato addict (see my Chipotle Sweet Potato Fries, Sweet Potato and Coconut Milk Soup, and Sweet Potato Pie Smoothie for hard evidence). It's by far my favorite vegetable to spiralize because the noodles retain their bite and feel extra filling. While I know some of us (myself included) often dread extra prep steps in recipes--everything from using an extra pot to having to clean the blender--I have never met anyone who doesn't find making veggie noodles fun! Especially kids. I swear there should be a government grant to give one of these to every family to make them want to eat more vegetables.
Now how should you serve these? I like them best sauteed with a little oil and salt for about 2 minutes. After a minute or so, I add about 1 tablespoon of water and continue sauteeing. This helps the interior of the noodles cook without drying out. I wouldn't cook much longer than a couple minutes or else they will lose their bite and become mushy.
You can really use that base technique to substitute for any pasta or stirfry dish. My favorite go-to is to saute them in oil with a bit of garlic, ginger, and salt and then toss them with sauteed bok choy and chickpeas and season with tamari and Sriracha. I have a recipe here. Veggie noodles continue to release moisture after they are cooked so they are really best the day they are made.
In order to help you get started making spiralized noodles, I made a really simple video showing you how to peel a sweet potato (using the best and cheapest vegetable peeler ever--it's on my Resources page too) and how to use two of the plates that most spiralizers come with: one for thicker noodles and one for thinner. There's no narration or anything fancy in this video. I was making the noodles in my own kitchen and decided to record the process because some culinary techniques are just easy to understand if you watch instead of read.
Just wanted to make sure there's no reason for you NOT to try this fun technique. Happy spiralizing!