Sweet Potato Noodles..Ya That's A Thing!


Sweet Potato Zoodles... Ya that's a thing! Let's be real here, pumpkin and sweet potatoes are the mascots of Fall. Am I right? So, why not make a season favorite into foodie trend staple? Sweet Potato Noodles, anyone? This recipe is super delicious and easy to make.


What You'll Need

2 pounds sweet potatoes, peeled
1/2 cup roasted corn
1 red pepper, chopped
1/4 cup pumpkin seeds
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon coconut oil
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
5-ounce chopped Tuscan kale

What You'll Need To Know

1. Boil a large pot of water over high heat.

2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of "noodles."

3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes.

4. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat.

5. Combine sweet potato noodles, corn, red pepper, pumpkin seeds and salt and the reserved water in a bowl and pour over the noodles and gently toss with tongs until evenly coated.

6. Heat oil in a large skillet over medium heat. Add kale and cook for 6 minutes, stirring often, until the liquid has evaporated. Add garlic and cook until fragrant. Add sweet potato noodle mix and season with paprika and cumin.

7. Serve and top with a fresh pepper!

Recipe makes 5-6 ervings.

Baked Sweet Potato Hash with Avocado & Fried Egg


Breakfast is avo-control with this Sweet Potato baked hash brown, avocado, and fried egg. I don't know about you, but I love bedtime... it's a time machine to breakfast. 😉 I originally had planned to post a different recipe, but my breakfast this morning was undoubtedly worthy of being it's own post outside of Instagram.

What You'll Need

1 large sweet potato, shredded (roughly about 3 1/2 cups)
1/2 onion, diced
1 garlic clove, minced
1/2 teaspoon smoked spanish paprika
1/4 teaspoon ground cumin
1 tablespoon coconut oil, plus more for greasing ramekins
sea salt, to taste
1 tablespoon coconut oil, plus more for greasing ramekins
4 eggs
1 avocado, sliced

What You'll Need To Know

1. Preheat oven to 400F.

2. Use the large shreds side of a cheese grater to shred your sweet potato, yielding roughly 3-4 cups. Use a cheese cloth or paper towel to remove any excess moisture from the shredded sweet potato.

3. In a bowl, mix together the shredded sweet potato and the remaining ingredients.

4. Grease a 8oz ramekins with coconut oil.

5. Scoop the mixture into the muffin tins, filling them about 1" and press down with your hand or a spoon, compressing them as much as possible.

6. Bake at 350 degrees for 55-65 minutes, until the hash browns are dark brown and have reduced in size by at least half.

7. In a skillet heat the coconut oil over medium-high heat and crack an egg and cook slowly until whites are completely set and yolks begin to thicken but are not hard.

8. Remove hash from the ramekins and serve with 1/4 sliced avocado and a fried egg.

Recipe makes 4 servings.