If you’re in the South, I know temperatures are probably still sweltering, but here in Chicago we’re finally starting to get a little bit of that fall chill in the air and it’s making me want to eat all those yummy warm dishes. Like pasta. Ooooh- pasta.
It’s the season for hearty meals and thick sauces, and I wanted to share with you one of my favorite low carb discoveries: sweet potato noodles.
Our family loves sweet potatoes so we decided to experiment and swap out the noodles in some of our favorite pasta dishes. The result: we loved them! We’ve tried them in Asian dishes with peanut sauces and savory, cheesy Italian dishes as well. Most recently we paired these noodles with Italian sausage and a creamy tomato vodka sauce and it was absolutely delightful. (Don’t forget the Parmesan!)
If you are looking for a healthy, low carb replacement for some of those heavy seasonal dishes, I highly recommend giving these a try!
Sweet Potato Noodles
Tools: Hand Held Spiralizer
Check out the one I use in my kitchen here: OXO Good Grips Handheld Spiralizer
1-2 sweet potatoes
2-3 tsp Avocado Oil
Salt and Pepper to taste
Preheat oven to 400 degree Fahrenheit.
Line a baking sheet with parchment paper.
After spiralizing one sweet potato, place noodles in a single layer.
Drizzle with avocado oil and mix the noodles around on the sheet to evenly coat.
Season with salt and pepper to taste. (You’ll want to adjust these according to the sauce you’re using!)
Bake for 15-20 minutes or until desired texture is achieved.