A few years ago, I heard about the phenomenon of spiralizing vegetables to create noodle shapes. When I saw pictures of the spiralized creations, I was puzzled as to how they got to be in that shape. That’s when I found out there are actual devices that spiralize the vegetables to create the effect of spaghetti, and decided to buy this spiralizer from Amazon. You can spiralize zucchini, sweet potatoes, carrots — the possibilities are endless! The price is relatively inexpensive for the creative, fun dishes you can create.
Today’s recipe is sweet potato noodles (or “spoodles,” as I like to call them), sauteed in coconut oil, sprinkled with salt, cinnamon, and coconut sugar, and melted in a dab of butter. I added some chopped chicken breast on top, which added a nice sweet/savory combination of flavors.
- 2 small sweet potatoes, spiralized
- 1 1/2 tablespoons coconut oil
- 1/4 tablespoon salt
- 1/4 tablespoon coconut sugar
- A dash of cinnamon
- A dab of butter
In a large nonstick pan, melt coconut oil over medium heat. Add the spoodles to the pan.
Cook them in coconut oil for 10 minutes or until the spoodles turn very soft. Add salt, cinnamon, coconut sugar, and butter. Toss to coat. Remove from heat.
You can eat the spoodles alone or you can add chopped chicken on top like I did.
I really enjoyed this dish, and hope you do, too!
Saturday mornings, for me, have always been reminiscent of my childhood, where I would wake up, bleary-eyed, watch my favorite cartoons, and eagerly wait while my parents made us a hearty breakfast. It resulted in us all sitting at the table, enjoying the finished masterpiece together, and creating memories, while sounds of laughter swirled around the kitchen. Now that I have my own family, I like carrying on that same tradition and so, I’m constantly on the lookout for new recipes to try when my own creative spark doesn’t automatically go off. Last year, I came across a gem of a book called The Paleo Kitchen by Juli Bauer & George Bryant. There is a Sun-Dried Tomato Sweet Potato Hash recipe in there that I put a slight but simple twist on to make the most delicious breakfast that doesn’t take much time at all to whip up. Sweet potatoes on their own are already so tasty that you really don’t need to do much to make a dish involving them taste good.
- 1 large sweet potato, diced
- 1/2 yellow onion, diced
- 4 eggs
- 1-2 tablespoons of coconut oil
- salt and pepper to taste
- a dash of basil, dried or fresh
Set your stove to medium heat and melt your coconut oil. Add your diced sweet potatoes and stir them around for a few minutes to get them nicely coated and sizzling in the coconut oil.
Cover the pan with a lid and cook for 5 minutes, then, remove the lid and continue cooking the sweet potatoes for another 10 minutes until they’re nicely browned on all sides. Once the sweet potatoes have browned, add your onions and keep cooking them until they turn translucent.
Sprinkle with salt and pepper. Add four wells into the sweet potato and onion hash, and crack your eggs into the wells.
How long you cook your eggs will depend on the firmness at which you want them. I usually find that cooking them for a few minutes, so that they are not completely hard but slightly runny, is plenty to my liking.
Remove from heat. Garnish with basil and serve.
The combination of coconut oil, sweet potatoes, and eggs gives this dish an incredibly rich, satisfying, and warm taste. It is sure to leave a lasting impression if you decide to incorporate it into your own Saturday morning tradition.