All I had ever used my spiralizer for was to make zucchini noodles, so I finally branched out and tried it with sweet potatoes and so happy I did. I went to the market and purchased 3 large sweet potatoes to make my noodles.
Well the potatoes are WAY more firm than a zucchini and I was so glad I had my spiralizer otherwise I don’t know how the heck I would had made the noodles.
You are going to peel your sweet potatoes before you spiralize them. Next you will most likely need to cut them down to size in order for them to fit in the spiralizer then spiral away!
Now what to make with the sweet potato noodles? Yeah a Sweet Sage Brown Butter Sauce was a no brainer!
You have to saute the sweet potatoes a little longer than you would zucchini noodles since the sweet potatoes are firmer, however the flavors in this dish from the brown butter, fresh sage, sauteed onions, cheese and the pecans are just amazing!
Sweet Potato Noodles with a Sweet Sage Brown Butter Sauce
- 3 large sweet potatoes, peeled and spriralized
- 1 medium red onion, diced
- 1/2 cup pecan, chopped
- 2-3 tablespoons olive oil
Directions for Noodles
- Heat a large saute pan on medium high heat.
- Add olive oil to pan.
- Add red onion to pan and saute until translucent, about 2-3 minutes.
- Next add sweet potato noodles and pecans.
- Saute until soft, but still a tad crisp, stirring on and off trying not to break noodles. About 8-10 minutes.
Sweet Sage Brown Butter Sauce
- 2 cups butter, cubed
- 1/2 tablespoon dried sage
- 1/2 cup brown sugar
- 1/2 cup parmesan cheese
Directions for sauce:
In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown (do not burn). Continue stirring constantly. Once butter is browned stir in sage, brown sugar, and cheese; remove from heat and pour over noodles.