Ingredients
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2 pounds Sweet Potato
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1 tablespoon cold-pressed extra-virgin Olive Oil
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Salt
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¼ cup Walnuts
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1 ounce Feta Cheese
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2 tablespoons chopped fresh Parsley
Directions
Wanting a simple but more nutrient-packed alternative to roasted white potatoes, we set out to create a quick side dish highlighting sweet potatoes. We decided to use a spiralizer to cut the potatoes into beautiful ⅛-inch-thick noodles which would cook quickly. We found that simply roasting the potatoes in a hot oven, uncovered, for about 12 minutes gave us the result we were after: sweet potatoes that were tender but not mushy, with just a bit of caramelization. To finish the dish, we sprinkled on ¼ cup each of tangy feta and earthy, omega-3-rich walnuts, plus a generous sprinkle of fresh parsley. Sweet potato noodles are quite delicate; be careful when tossing them with the oil and seasonings in step 2, and again when transferring them to the serving platter before serving. Our favorite spiralizer model is the Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer. If you do not have a spiralizer, you can also use a mandoline or V-slicer fitted with a ⅛-inch julienne attachment. Make sure to position the vegetables on the mandoline vertically so that the resulting noodles are as long as possible. We do not recommend cutting vegetable noodles by hand.
Steps
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1
Done
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Adjust oven rack to middle position and heat oven to 450 degrees. Using spiralizer, cut sweet potatoes into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths. |
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2
Done
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Toss potato noodles with oil, ¼ teaspoon salt, and ⅛ teaspoon pepper and spread on rimmed baking sheet. Roast until potatoes are just tender, 12 to 14 minutes, stirring once halfway through roasting. |
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3
Done
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Season potatoes with salt and pepper to taste and transfer to serving platter. Sprinkle walnuts, feta, and parsley over top, then drizzle with extra oil to taste. Serve. |
