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.
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.
Make It Vegan
Use a vegan butter or olive oil.
Even Easier Sweet Potatoes and Apples
Purchase the sweet potatoes pre-spiralized. My market carries packages of them in a refrigerated case in the produce department.
Peel, core and chop the apples, or cut them into batons or 1/4″ thick slices.
Tips on Spiralizing Sweet Potatoes and Apples
Fit the spiralizer with the smallest noodle blade.
Place a bowl on the other side of the tower to catch the noodles.
Anchor one end of the sweet potato on the round metal core on the tower that holds vegetables in place. Slide the handle and prongs into the potato and press the prongs into the other end of the potato. Turn the crank to create piles of luxurious amber noodles.
Do the same with the apples. The metal core should remove all the seeds. Toss the apple noodles with the lemon juice to prevent them from turning brown.
Spiralized Sweet Potatoes and Apples in Browned Butter
- 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.