Sweet Potato Noodles: From The Freestyle Cooking Files


This morning I left my home in snow boots and a winter coat, but by the time I got out of school at 3pm I was greeted with melted snow and a sense of calm. Although I hear there is supposed to be a blast of snow yet, again, tomorrow and Sunday. Tonight’s dinner was inspired by the sunny NYC sky and my walk home. 

It’s been a minute since I made myself a dinner because I was down and out with the ills. Without a chance to do any shopping, but relying on my staples and produce from last week.

So, what’s in this bright bowl of orange noodles? What are those orange noodles you might ask? 

These orange noodles speckled with green goodness are loaded with vitamins, minerals, fiber and all of the good things great veggies provide us with when we chow down on ‘em. Tasty, filling, good for your heart and soul - eating this bowl of color is another way to eat a potato! Take your sweet ‘tater for a whirl in the spiralizer OR purchase them pre-made at your local grocer store, then let it meet some other veggie friends in a pan! 

Here’s how (below this photo)! 
Get in the kitchen! 



My Ingredient List

  • 1/2 of 1 large sweet potato, spiralized from last week! 
  • 2 c. pre washed kale, my staple green of choice in the home and can be swapped for spinach or another green like chard! 
  • 3 cloves of garlic, I’m never without it!
  • 8 kalamata olives sliced in half, as these are forever in my fridge for salads and salty snacking! 
  • 2 T. walnuts, from my pantry stock!
  • 1 T. of olive oil, I’m never without this one either! 
  • 2 tsp. red pepper flakes, my favorite way to add heat and another layer of flavor!
  • Salt because everyone should have salt - at least
  • 2 T. grated pecorino Romano, my cheese of choice that’s usually - if not always - in my fridge!
  • 2 T. of water - it comes from our faucets! 

Make This In 12 Quick Minutes

  • Add olive oil and garlic to a large saute pan and place over medium low flame
  • Add kale and red pepper flakes, sautéing for 5 minutes until kale is bright green and garlic is fragrant
  • Add sweet potato along with 1 T. of water, toss and cover pan for 4 minutes - keep an eye on your pan and if it’s look dry add more water! 
  • Remove cover and continue to saute uncovered so all water evaporates and absorbs into your sweet potato noodle (this is how they cook!) and sprinkle with a touch of salt
  • Toss olives and walnuts into the pan, give it all a good turn
  • Serve warm with pecorino cheese!