Who else is obsessed with the spiralized vegetable trend? I love it all! Spiralized zucchini, butternut squash, and sweet potatoes! I am especially loving having spiralized sweet potatoes during the holiday times as a more plant-based way to eat a pasta dish! Using a vegetable spiralizer, and some other natural ingredients, I created a spiralized sweet potato with pumpkin alfredo sauce dish.
- 3 Sweet Potatoes
- 1 Tablespoon high heat oil (avocado, grapeseed)
- 4 Tablespoons of white wine (I used 14 Hands Pinot Grigio)
- 3 Tablespoons of pumpkin puree
- 1/2 cup nonfat milk
- 1 cup vegetable broth
- 1/2 cup Greek yogurt
- 1/3 cup freshly grated Parmesan
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsp garlic powder
- 2 tsp garlic salt
- Optional: Fresh rosemary
Note: When cooking with wine, choose an inexpensive wine, but one that you would be okay drinking. You want a good tasting wine, but no need to waste expensive wine in a recipe, save it for when you can fully taste it while drinking!
1. Using a spiralizer, spiralize your sweet potatoes. This goes a little faster if you peel before hand.
2. In a sauce pan, start to make your pumpkin Alfredo sauce by pouring your wine and oil together. Stir them on medium for about a minute.
3. Add the rest of your pasta sauce ingredients to your pan, simmer on low, and stir occasionally for 6 minutes. Once done, remove from heat to allow to cool.
4. In a sautee or wok pan, heat on medium 2 tablespoons of oil, and then put in your sweet potatoes. Lightly season with salt and pepper, tossing occasionally for 6-8 minutes.
5. Serve your spiralized sweet potatoes topped with sauce, and extra Parmesan and a sprinkling of rosemary, if desired.