Nutty Sweet Potato Spirals
This November, I tearsheeted the Sur La Table catalog and planted the pages all over my husband’s desk. Just like a kid before Christmas, I had loads of requested items on my holiday wish list that I circled and highlighted. A Shun bread knife, fancy olive oils and at the very top, a spiralizer. I have been holding off on this request because I have a LOT of fancy gadgets in my kitchen and I can’t spare much more space. But I’ve been so inspired by @Inspiralized and her recipes the past few months that I couldn’t hold off much longer, and I’m glad that I didn’t. I am just beginning to scratch the surface but the sky is the limit with this thing. Plus, I’m sneaking these noodles into of my kids’ food and there have been no raised eyebrows…yet.
This super easy recipe for Nutty Sweet Potato Spirals was however, not a sneak attack. The combination of sweetness from the potato and salt from the crushed peanuts makes the pickiest of palates sing, so we’ll be having this again soon.
So if you’re considering a spiralizer, start small with the handheld and then update to the larger format if you think it’s something you’ll keep using.
- 2 medium sized sweet potatoes, peeled and spiraled
- 1/2 cup of peanuts, chopped
- 1 T. plus 1 t. butter
- 2 T. olive oil
- S+P to taste
Heat a medium sized sauce pan over medium heat. Melt butter and 1 T. olive oil. Toss sweet potato spirals with 1 T. olive oil until well coated in a small bowl. Saute spirals until lightly browned, approximately 4 minutes. Add in crushed peanuts and continue to saute until the nuts are lightly toasted, another 2-3 minutes. Taste spiral to make sure it’s cooked until your desired consistency. Spirals should be a little crunchy. Season with S+P to taste. Enjoy along side of a pork chop, chicken breast, turkey cutlet or on top of a quinoa bowl.