I’m back today with recipes! I am pretty excited to share with you my savoury entry for this month’s SOS Kitchen Challenge. SOS is a blog event created by Ricki and Kim that celebrates a different ingredient each month. Bloggers share their favourite recipes, both sweet and savoury, that highlight the selected ingredient. This November we’re getting excited about the versatility of the sweet potato.
I love the SOS Kitchen Challenge because it always pushes me to try something new. Sweet potato is a common item on my shopping list – especially during the winter. Baked or steamed it is an amazing addition to any salad. Today, I wanted to find a new way to enjoy this super tuber.
I’ve seen sweet potato noodles in Asian markets but they seem pretty far away from the fresh vegetable I adore. So, I tried my hand at a much simpler version. I peeled a sweet potato and ran it through my spiralizer to make pasta. You could get a similar result by using a vegetable peeler and then a knife to julienne the thin strips.
But if you do have a spiralizer – it takes about 30 seconds to make a big pile of sweet potato pasta.
I considered baking the noodles but decided a quick blanch was the way to go. I tested the noodles every 2 minutes and found the 4 minute mark to be ideal for an al dente texture.
The internet is full of sweet potato salad suggestions. I used a personal favourite as a starting point for this simple dish. A quick sauce with olive oil, lemon juice, parsley, green onion and capers to toss with the warn noodles.
The great thing about noodles, like sweet potatoes, is their versatility. Once I got the technique down, I was ready to try another flavour combination. I love sweet potatoes baked in a nut butter coating so I wanted to try a spicy sauce for my new favourite pasta. Almond butter, ginger, lime juice, cayenne and Braggs was all I needed to create this sensational dish.