WHY THIS RECIPE WORKS:
Roasted quickly in a hot oven, spiralized sweet potatoes make a fun, crowd-pleasing alternative to regular roasted white potatoes. We decided to use a spiralizer to cut the potatoes into beautiful ⅛-inch-thick noodles that 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 rich toasted 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. If you do not have a spiralizer, you can use a mandoline or V-slicer fitted with a ⅛-inch julienne attachment. Make sure to position the vegetables on the mandoline so that the resulting noodles are as long as possible. We do not recommend cutting vegetable noodles by hand
SERVES: 4 to 6
TOTAL TIME: 30 minutes
INGREDIENTS:
- 2 pounds sweet potatoes, peeled and ends squared off
- 1 tablespoon extra-virgin olive oil, plus extra for serving
- Salt and pepper
- ¼ cup walnuts, toasted and chopped
- 1 ounce feta cheese, crumbled (¼ cup)
- 2 tablespoons chopped fresh parsley
INSTRUCTION:
- Preheat the oven to 450 degrees Fahrenheit and adjust the oven rack to the middle position.
- Using a spiralizer, cut sweet potatoes into ⅛-inch-thick noodles, then cut noodles into 12-inch lengths.
- Toss potato noodles, oil, ¼ teaspoon salt, and ⅛ teaspoon pepper together in a bowl, then spread on a rimmed baking sheet.
- Roast until just tender, 12 to 14 minutes, stirring once halfway through roasting.
- Season potatoes with salt and pepper to taste, and transfer to a serving platter.
- Sprinkle walnuts, feta, and parsley over the top, then drizzle with extra oil to taste.
