Thanksgiving Swoodles

Don't like the texture of mashed potatoes? Make sweet potato noodles instead that are cut into thin strips, roasted with herbs like fresh sage, and sweetened with maple syrup.

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3 lbs Sweet potatoes (peeled)
2 tbsp Extra-virgin olive oil
1 tsp Salt
1/2 tsp Pepper
3/4 tsp Minced fresh sage (or 1/4 teaspoon dried)
2 tbsp Maple syrup
3 oz Goat cheese (crumbled 2/3 cup)
pinch Cayenne pepper
2/3 cup Pecans (toasted and chopped coarse)
2 tbsp Fresh parsley leaves

Adjust oven rack to middle position and heat oven to 375°F. Using a spiralizer, cut sweet potatoes into 1/8-inch-thick noodles. Cut noodles into 12-inch lengths and transfer to rimmed baking sheet. Gently toss potatoes with oil, salt, pepper, and sage. (Sheet will be quite full.)

Cover with aluminum foil and roast for 15 minutes. Remove foil and continue to roast until potatoes are tender, 15 to 20 minutes (do not overcook). Meanwhile, combine maple syrup and cayenne pepper together in a bowl.

Gently transfer cooked potatoes to platter, being careful not to break noodles. Drizzle with maple syrup mixture, then sprinkle with goat cheese, pecans, and parsley leaves. Serve and enjoy!

*Melted refined coconut oil can be substituted for the olive oil if desired. Be careful not to overcook the swoodles or else they will break down into mashed potatoes. Cooked sweet potatoes noodles are quite delicate; be careful when tossing them with the oil and seasonings in step 1, and again when transferring them to the serving platter before serving.