Friday, January 27, 2017

Chipotle Sweet Potato Noodles

Hi, confession: the first time I set out to make this it was a complete failure.  I busted out 2 different spiralizers to noodle a sweet potato.  One just cut the potato to slivers and the other just mushed up the potato and then cut my finger.  In a fit of rage, I regrettably tossed them both 😬😠 .

Then, I remembered that Stop and Shop sells pre-noodled vegetables in the produce aisle. So here I am today, sharing with you part 2 of this recipe.  Was it worth it? Yes.

Chipotle Sweet Potato Noodles
Adapted from Pinch of Yum

12 oz sweet potato noodles
olive oil
1 cup corn kernels
a tablespoon or 2 of fresh or ground cilantro
1 cup or so of fresh spinach

1/3 cup olive oil
3 tbsp water
a tablespoon or so of chipotle juice from the can, or you can dice up a pepper you decide how much spice you can handle
1 clove minced garlic
1 tsp honey
a couple tbsp of orange juice
the juice of a lime
a solid pinch of salt

1. Mix 1/3 cup olive oil through pinch of salt from ingredients list in a large measuring cup.  If you love cleaning stuff, you can use a food processor or immersion blender.
2.. Heat oil in large skillet.  Add corn, and cook until slightly browned.  Add sweet potato noodles and cook 5 minutes or so, until you see them soften. Toss in the spinach and wilt slightly.
3. Mix in the dressing and enjoy!

This is definitely a strange sell, I understand that, but it really was delicious.  I served this as a side to some turkey cutlets and it was really exquisite.

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