| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 small sweet potatoes (1 1/4 pounds), peeled
- 1/4 cup vegetable oil
- Kosher salt and freshly ground pepper
- 1 small red onion, halved and thinly sliced
- 1 red bell pepper, cut into thin strips
- 1/2 to 1 small serrano chile pepper, thinly sliced into rounds
- 1/2 cup frozen fire-roasted corn
- 3 cloves garlic, finely chopped
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 cup fresh cilantro, roughly chopped
- Juice of 1/2 lime, plus wedges for serving
Instructions
- Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.
- Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.
Nutrition Facts
| Calories | 288 |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 524 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 6 grams |
| Protein | 4 grams |
| Sugar | 10 grams |
| Calories | 288 |
| Total Fat | 14 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 0 milligrams |
| Sodium | 524 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 6 grams |
| Protein | 4 grams |
| Sugar | 10 grams |
Reviews
This was excellent. Flavorful. The Serrano peppers added the right amount of heat. The cilantro and lime juice was a nice finishing touch. Loved by the family. Definitely making this again!
This was a fun new recipe for me! I never made Sweet Potato Spirals before. It felt like a healthy meal. I will be making this again!
I loved this as well! Although I used jalapeños since I had those instead of Serrano chili peppers. Very impressive and a lot of fun! I would caution; do not over stir or else all your sweet potato noodles will fall apart so try to cook everything else as much as you can before you stir these in. Also, I did not peel my sweet potatoes – I like it with the skin on and more vitamins that way! Love it. So much fun to make and eat.
Fantastic! Substituted a jalapeño for the serrano.