I’ve been on a spiralizing frenzy ever since I received my
new ‘toy’ last week. So far, I’ve experimented with zucchini, carrots, and now, sweet
potatoes.
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| My OXO Spiralizer and sweet potato experiment |
The sweet potatoes were a big hit as a side dish with roasted turkey
breast and gravy, cranberry sauce, and peas. Sounds
like a Thanksgiving meal, doesn’t it? But, this was a mid-week, early August
dinner for two!
breast and gravy, cranberry sauce, and peas. Sounds
like a Thanksgiving meal, doesn’t it? But, this was a mid-week, early August
dinner for two!
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| Roasted Sweet Potato Spirals – ready to serve |
Here’s the simple recipe I used for the Roasted Sweet Potato Spirals:
I scrubbed 2 medium-sized sweet potatoes under cool running
water, patted them dry, then peeled.
water, patted them dry, then peeled.
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| Freshly spiralized sweet potatoes |
Spiralized the potatoes with my new gadget and placed them in a large mixing
bowl. Added a splash of olive oil, a sprinkle of salt and pepper, and a tsp.
or so of Herbes de’ Provence, a French blend. (Note: an Italian seasoning blend would work well,
too.) Tossed to coat.
bowl. Added a splash of olive oil, a sprinkle of salt and pepper, and a tsp.
or so of Herbes de’ Provence, a French blend. (Note: an Italian seasoning blend would work well,
too.) Tossed to coat.
Preheated oven to 425°F.
Lightly oiled a large baking pan with one-inch sides. Spread
the sweet potatoes in a single layer. Placed tray on a rack set in the center of
the oven and roasted for 15 to 20 minutes.
the sweet potatoes in a single layer. Placed tray on a rack set in the center of
the oven and roasted for 15 to 20 minutes.
Before serving, a garnish of chopped parsley can be added.
It was that easy; now, come on, you try!
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