Spiralized sweet potatoes and apples sautéed gently in browned butter.
I know. I just published a recipe a few days ago featuring something spiralized. But it’s such a kick pushing things through the spiralizer. If you don’t have one yet, I recommend getting one. A lot of readers have asked which spiralizer I use – so here’s a link to the one I’ve been using and love! Just click on the photo below to order one through Amazon (affiliate link).
Besides being fun:
- It’s a super-fast way to cook vegetables that typically take a much longer time to cook.
- Eating vegetables ‘al dente’ leaves some bite in them, and seems to me to sharpen their flavor.
- You may end up eating more vegetables, just for the fun of it.
It’s time again for The Food Network’s FN Dish #ComfortFoodFeast. This week the theme is Potatoes, and we’ve got a lot of ideas for you the next time you want to whip up a batch. With St. Patrick’s Day right around the corner, I could have done something white potatoes, like colcannon. But sweet potatoes are packed full of nutrition, so I went that path.
I’ll admit, sautéing them in browned butter isn’t the healthiest way to make them – although I did mix it up with olive oil, so feel free to sauté them in just olive oil if that’s your preference.
- 1 large sweet potato, peeled
- 1 apple, peeled
- 1 tsp lemon juice
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- ½ Navel orange, juiced
- 1 Tbsp brown sugar
- ⅛ tsp ground nutmeg
- 1/16 tsp ground cinnamon
- ⅛ tsp kosher salt
- 2 tsp minced chives
- Spiralize both the sweet potato and apple. When spiralizing the apple, attach the apple onto the coring blade where the apple core is. Alternatively, core the apple using an apple corer. Toss the apple spirals with lemon juice.
- Melt the butter in a medium sauté pan over medium heat and heat until the butter browns. Stir in the oil, add the potato spirals and carefully toss to coat, using a large metal spoon or tongs. Continue to turn every minute or so for 5 minutes.
- Add the apple spirals and orange juice. Cook for another 5 minutes or until both the potato and apple is 'al dente'.
- Mix the brown sugar, nutmeg, cinnamon, and salt together and toss into the potato and apple 'noodles'. Top with the chives and serve warm.
Feed Me Phoebe: Mexican Sweet Potato Hash with Black Beans and Spinach
Creative Culinary: Smashed Potatoes with Lemon Garlic Scallions
Weelicious: Yukon Gold Potato Fans
Dishin & Dishes: Cottage Pie
The Mom 100: Potato, Leek and Dill Frittata with Crème Fraiche
Napa Farmhouse 1885: Mexican Style Potatoes with Chorizo
Red or Green: Spicy Sweet Potato Gratin
The Heritage Cook: Irish Hash Browns Eggs Benedict (Gluten-Free)
Elephants and the Coconut Trees: Crispy Pan-Fried Potatoes
Swing Eats: Healthier Twice Baked Potato Skins
Daisy at Home: Marriage Mashies
Taste with the Eyes: Baked Sweet Potato, Salted Caramel Puffed Rice Noodle Topping
The Wimpy Vegetarian: Spiralized Sweet Potatoes and Apples in Browned Butter
Virtually Homemade: Loaded Baked Potatoes
FN Dish: For the Love of Heavy Cream: 5 Scalloped Potato Recipes to Indulge In