Scale
Ingredients
- 2 pounds of the white fleshed sweet potatoes
- 3 Tbsp avocado oil or other high heat cooking oil such as duck fat, chicken schmaltz, ghee
- 1 Tbsp dried oregano
- Salt and pepper to taste
Instructions
- PREHEAT your oven to 475 (if you have a convection setting, use that too)
- WASH and score the sweet potato lengthwise – using your sharp chef’s knife, cut into the potato until just about 1/3 of the way in. This will make the noodle size more manageable to serve
- SPIRALIZE the scored sweet potatoes with the skin on
- USE a reusable baking liner or a piece of parchment paper on a full size sheet pan
- TOSS the noodles with your preferred cooking oil, salt, pepper and dried oregano
- SPREAD the noodles out, trying not to crowd too much (or do two batches)
- ROAST for about 5 minutes on the top rack
- TOSS the noodles around checking for oven hot spots
- SET the oven to broil, and set a timer for 1 minute
- CHECK the noodles after a minute, and I usually end up doing a total of 3 minutes* Keep in mind, all ovens are different
- SERVE them hot with some chopped parsley and topped with whatever other components you are having for your meal