One of my sisters gave me a spiralizer for my birthday some years ago. It’s a lot of fun but the kind of kitchen gadget that, when shoved to the back of a cupboard, gets forgotten. That’s why I was glad to come across this recipe. Maybe I’ll find a more convenient place to store the spiralizer and use it more often.
If you don’t have a spiralizer,
you can use a mandoline or V-slicer fitted with a 1/8-inch julienne attachment.
Position the sweet potatoes on the mandoline vertically so the noodles are as
long as possible.
These Sweet potato noodles roast
fairly quickly. They’re tender without being mushy and, with the addition of feta
and walnuts, they make a tasty side dish. They were excellent leftover for
lunch the next day, too. When I make them again, I might add a bit of cumin or
coriander (or both) along with the salt and pepper. I’ll also see how the
noodles roast in the air fryer.
Sweet potatoes are good and so good
for you!
Roasted Spiralized Sweet Potatoes
Adapted from The Complete
Diabetes Cookbook by America’s Test Kitchen
Serves 6
Ingredients
2 pounds sweet potatoes, peeled
2 tablespoons olive oil, divided
Salt and pepper
1/4 cup walnuts, toasted and
chopped coarse
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley
Directions
Adjust an oven rack to the middle
position. Heat the oven to 450 degrees F.
Spiralize the peeled sweet potatoes
into 1/8-inch noodles, then cut the noodles into 12-inch lengths (I missed a few
when I was lopping them into 12-inch lengths and ended up with some longer than
my arm.) The spiralizer leaves behind a small cylinder of whatever vegetable you're spiralizing. I chopped those cores and added them to the noodles.
Toss the noodles with 1 tablespoon
olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread on a rimmed
baking sheet. Roast until the noodles are just tender, 12-15 minutes, stirring
once halfway through roasting.
Season the noodles with more pepper
to taste. Sprinkle walnuts, feta, and parsley over the top, then drizzle with
the remaining tablespoon of olive oil.
💗 click here for a free, printable pdf of this recipe
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book 3 in the Haunted Shell Shop Mysteries!
On
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Dr.
Irving Allred is boasting around town that he’s about to get his hands on an
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walks into the Moon Shell, sword in hand. She found it while walking her
bulldog on the beach—and its blade is stained with what looks like blood. Looks
like it’s time to call the sheriff’s department.
Allred
is furious that his prize is now in police custody—and even more agitated that
an unknown buyer was trying to outbid him. He’s convinced the sword will lead
him straight to the ghosts he’s been hunting. He’s not the only one on the
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somehow she didn’t seem to notice Maureen’s spectral friend hanging about.
When
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starts providing some unofficial assistance to Captain Rob Tate by digging into
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Happy reading!
The Boston Globe says Molly MacRae writes
“murder with a dose of drollery.” She’s the author of the award-winning,
national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop
Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short
stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a
winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect
with her on Instagram or Bluesky.
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