I am a big sweet potato fan – I used to have them whole and baked in the past, but I’m not really a fan of them prepared that way anymore. I love making them into noodles, patties, chunks, fries…etc. Today I tried something a little different. I usually use a julienne peeler to get them into strands, but I used my spiralizer this time to get the job done more efficiently and it worked like a charm!
This is what they turned out like when spiralized, spiced and baked:
Yum? Then keep on reading! 🙂
Spiralizing is so fun!
Coating in spices:
Laying on a baking sheet before baking:
- 2 medium sweet potatoes / 1 large, peeled, ends chopped and spiralized (Or julienned)
- ground black pepper, to taste
- 1 tbs nutritional yeast
- red hot pepper flakes / cayenne, optional and to your taste
- 1 tsp garlic powder
- ½ tbs vinegar
- 1 tbs extra virgin olive oil
- 1 tsp curry powder
- 1 tsp italian seasoning
- 1 tbs corn starch
- Preheat oven to 375F.
- Prepare the sweet potatoes and put into a large bowl. Add in the rest of the ingredients and toss to combine. Next, get out a baking sheet and line with parchment paper. Place as many of the sweet potato noodles on there as you can without overlapping them if possible.
- Place in the oven for around 15-20 minutes. I checked on them about 3 times and flipped them. Since all ovens are different, it isn't possible to say the exact time that yours will be crispy - it also has to do with how wet the sweet potatoes start off as.
- The edges of a few of mine got burnt and some remained a little less crispy, but I still thought they were yummy so I wasn't too fussy about that. If you want yours to be all crispy, just make sure to keep an eye on them so they don't burn.
- Next, remove from oven and allow to cool for a minute before serving. I enjoyed these as a side and also as a little snack with ketchup.