Growing up I was never a big fan of sweet potatoes. They were not something that my mother cooked regularly. At holiday time the sweet potato casserole that somehow ended up on our table was overpoweringly sweet with little other flavor. Sweet potatoes were my least favorite holiday dish. Today I could eat sweet potatoes every day. Literally, every day.
One of my favorite ways to eat them is baked, however I like to bake them then cool them (usually in the fridge until the next day) Then cut one open and sprinkle it with sea salt and a fresh squeeze of lime. The fresh bright flavor of the lime works with the sweetness of the potato and the salt, well, need I say more? They are also delicious par roasted in wedges then deep fried for a less healthy but addictive alternative.
I’m sharing two new ways to enjoy them. Both are made with spiralized sweet potatoes one featuring a cream sauce you will crave.
This first recipe was simply an experiment that turned out to be so addicting they barely made it to a plate. My whole gang and I were gobbling them up right off the baking sheet. To this experiment I added a batch of spiralized red beets. Also delicious! These, I served atop of a grilled ribeye that was rubbed with my dried porcini mushroom and red pepper flake rub. OM Goodness, It was a perfect paring. Sorry, no picture. We grilled the steaks when the sun went down and decided on a whim to add the crispy baked beet strands. You know I need the beautiful light of the sun to photograph my work and we didn’t waste any time before digging in to those steaks. Sorry, Not sorry.
These curly sweet potato fries are seasoned with paprika and garlic powder and baked in the HOT oven until perfectly crispy.
Curly Sweet Potato Fries
Note, I also prepared the same recipe using spiralized red beets. Pictured here. They were delicious served atop of my grilled Ribeye. Go for it.
- 1 sweet potato
- 1 tbsp olive or avocado oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- salt and pepper
- Rosemary or Herbs de Provence
SPICY GARLIC AIOLI
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1/2 tsp lemon juice
- 2 Tbs Chilula original hot sauce
- pinch of salt and pepper
- Preheat the oven to 425 degrees Fahrenheit.
- Spiralize the sweet potato and place it on a sheet pan. Drizzle the oil and sprinkle the spices on top, then use your hands to mix it all together until each piece of sweet potato is coated.
- Cook the sweet potato for 20-25 minutes, or until crispy. The pieces along the outside edge may cook faster, so keep an eye on them and rotate as necessary.
- While the sweet potato is cooking, mix together the ingredients for the garlic aioli in a small bowl, until well combined.
Remove the sweet potato fries from the oven and serve with Salt, Rosemary and the spicy garlic aioli.
The second recipe also uses spiralized sweet potatoes but this time incorporates a creamy sauce so silky and satisfying you would swear that you were eating something made with butter and cream. Happily no dairy at all. This recipe is for my Vegan friends and anyone else who likes scrumptious, creamy bowls of goodness.
Sautéed spiralized Sweet Potatoes with Cashew Cream Sauce.
This sauce is genius. Three ingredients and one is water!! It is so versatile I can think of many uses for it. Pour it over chicken, fish, add in pepper flakes, pour it over virtually any vegetable, Sorry vegans, add bacon and toss with a little manchengo cheese to serve over warm pasta for a twist on Mack and cheese. Get crazy!
For now I have added baby spinach, fresh basil and fresh chives to the sweet potatoes and tossed it with this amazing simple sauce. Salt and pepper to finish and it was a hit.
Sweet Potato Noodles with Cashew Cream Sauce
- 1 cup cashews
- ¾ cup water (more for soaking)
- ½ teaspoon salt
- 1 clove garlic
- 4 large sweet potatoes, spiralized
- 2-4 cups baby spinach (I like spinach)
- a handful of fresh basil leaves, chives, or other herbs
- salt and pepper to taste
- olive oil for drizzling
- Cover the cashews with water in a bowl and soak for 2 hours or so.
- Drain and rinse thoroughly. Place in a food processor or blender and add the ¾ cup water, salt, and garlic. Puree until very smooth.
- Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Lower the heat and toss in the spinach – it should wilt pretty quickly.
- Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.
Add more cream or less to your liking. If you are not Vegan add a bit of grated cheese for additional flavor.
This recipe makes MORE than enough sauce – enough for at least 6 or 8 servings, if not more. It depends on how big your sweet potatoes were and they vary in size greatly. You’ll be able to find ways to use the remaining sauce. It’s extremely versatile.
Make this recipe your own – add whatever herbs or flavors you want to the sauce if you want to give it more of a punch. I love the idea of adding chipotles or Sriracha, bacon, roasted garlic, caramelized onion… the list could go on.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.