Sweet Maple Sweet Potato Noodles

I began daydreaming of all the sweet potato noodle possibilities after making the very delicious Sweet Potato Noodles with a Miso Garlic Sauce last week.

A sweet something is what I came up with next. This dish is easy and besides the soak time it will take less than 10 minutes to make! I enjoyed it all to myself but it could easily be shared between two people if the sweet potato is the right size or double the recipe and have it as a raw side dish or dessert.

I soaked the sweet potato noodles in a hot water bath and I really enjoyed the al dente texture and how it eliminated the sweet potato’s starchiness but left the vitamins and minerals intact.

  

Sweet Maple Sweet Potato Noodles

Prep Time: 20 minutes

Total Time: 25 minutes

Yield: 4-6 cups of noodles

Serving Size: 1 to 2 servings

This is a yummy sweet meal that is not too sweet. Adjust the maple syrup to your personal taste or needs.

Ingredients

  • 1 medium size sweet potato, peeled (mine yielded 6 cups of noodles)
  • 1 tablespoon Nutiva extra virgin coconut oil
  • 3 tablespoons (or less) of organic maple syrup
  • 1 teaspoon cinnamon
  • 1-2 tablespoons of Let's Do Organic shredded unsweetened coconut
  • dash sea salt

Instructions

  1. Spiralize your sweet potato. If you don't own a spiralizer, use a potato peeler to make long wide noodles or a garnishing peeler to make angel hair like noodles.
  2. Place your noodles in a large bowl.
  3. Bring water to a boil, enough that will cover your noodles (I brought a full electric kettle (1.8L) of water to boil), pour it over the sweet potato noodles until they are covered. Leave on for 20-30 minutes and then drain over a colander.
  4. Place noodles back in the bowl and add remaining ingredients. Toss well to coat.
  5. Enjoy!
http://feedyourskull.com/2011/11/06/sweet-maple-sweet-potato-noodles/

  

Some extra garnishing ideas (I haven’t tried them yet, but they sound good in my skull):

  • sesame seeds
  • chopped walnuts or pecans
  • grated apple
  • a sweet cashew cream
  • dashes of cardamom, nutmeg, and curry
Do you have a spiralizer? Have you been thinking about getting one? I love mine! At first I only used it on zucchini (which is great), but now I like to use it on jicama, parsnip, beet, cored apple, and sweet potato. It’s a great way to cut down/eliminate processed carbohydrates like pasta but still get healthy fruit and vegetable carbohydrates.
xoxo
  • Jess B

    Mmmmm….this sounds so good! Can’t wait to try.

    • michellelfelt

      It is and I think it’s about time for me to make it again! ;)

  • Pingback: Eat Your Sweet Potato Noodles and Other Veggies | Feed Your Skull()

  • Kathy Philpot Stoner

    I love my spiralizer! I loved this recipe, but my sweet potatoes ended up more “riced” than noodles. I may have let them soak too long. Flavor was still excellent!

    • http://feedyourskull.com/ Michelle Felt

      Hmmm perhaps too long? I’m glad it still tasted great! :)

  • Pingback: Sweet Potato Noodles |()

  • Lacoet

    I tried using mine to do jicama noodles but it wouldn’t work .how did you manage to shape the jicama into a cylinder shape so it would fit into the device?