Today I am sharing a delicious Spiralizer recipe: sweet potato with goat cheese, caramelized onion and pine nuts.
This makes a killer side dish or vegetarian main dish that will knock your socks off.
It is my second Spiralizer recipe (see the other one here). The Spiralizer is a cool kitchen device that slices vegetables into noodle shapes. I did a full product review on it here if you are interested.
I love the concept of using veggies to make “noodles.” It opens up so many different flavor combinations. And there is something so fun about eating food in this form. Plus it is a great way to lighten up traditional pasta dishes if you are watching your weight.
This is one of those recipes that is more about the method than the actual recipe. But I did measure everything out for the recipe. So feel free to make it your own.
For example, this particular recipe is made with sweet potatoes. You can lighten it up even more by using butternut squash in place of sweet potato if you want to.
I liked using the sweet potatoes, though. It is slightly more filling to me. In fact, even though I made this as a side dish, a double portion would be a great vegetarian main dish. You could totally make a meal out of this!
Spiralizer Sweet Potato Recipe
Spiralizer Sweet Potato with Goat Cheese, Caramelized Onion and Pine Nuts
- 12 ounces raw sweet potatoes spiralized (*see Notes below)
- 1.5 Tablespoon olive oil divided
- 1/2 Tablespoon butter
- 1 large yellow onion sliced
- pinch of sugar
- salt and pepper to taste
- 2 ounces goat cheese crumbled
- 2 Tablespoons pine nuts
- 1 tablespoon fresh thyme leaves (optional for garnish)
- 1/3 cup vegetable stock or chicken stock (optional to add to caramelized onions a few tablespoons at a time to deglaze pan)
- Preheat the oven to 400 degrees.
- Add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter to a sautee pan or skillet, and heat over medium heat.
- Once the butter is melted, add the sliced onions, pinch of sugar, pinch of salt and pepper, and stir to combine.
- Reduce heat to low, and cook the onions low and slow for about 20 minutes, stirring frequently.
- While the onions begin cooking, toss the raw spiralized sweet potato with 1 Tablespoon of olive oil in a large bowl, salt and pepper to taste (1/4 teaspoon salt salt and 1/8 teaspoon pepper).
- Spread the sweet potato "noodles" on a baking sheet line with parchment paper.
- Baked for 10 minutes, remove the pan and rearrange the noodles, and bake for another 4 minutes.
- Keep an eye on the onions, and stir frequently. If the onions start to look too dry, add a tablespoon or two of chicken stock (optional) to deglaze the pan.
- Once the onions and sweet potatoes are cooked, assemble in a serving dish: add the cooked noodles to the bottom, top with the caramelized onions, goat cheese and pine nuts.
- Garnish with chopped fresh thyme.
- Serve immediately.
* I started with 15 ounces of raw sweet potato. After peeling and running through the spiralizer, it was reduced to 12 ounces.
I used the #2 blade - 1/4 inch spacing blade - to slice the potatoes.
Baking time - I wanted the sweet potatoes to have a slight "bite" (al dente), so if you want softer noodles, bake slightly longer.
Nutritional information is approximate and was calculated using a nutrition label generator.
I hope you enjoy this recipe. Pin and share if you like it!
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