Yes, sweet potato noodles...something very different!
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Serves 4
need a spiralizer machine
1 tsp. (5 ml) each: chopped rosemary and cornstarch
1 ½ cup (360 ml) organic milk or almond-dairy free milk
8 ounces (225 g) goat cheese or a dairy-free cheese
⅔ cups (180 ml) chopped organic pecans or another organic nut
2 pounds (900 g) organic sweet potatoes
black pepper to taste
1. In a skillet, whisk 1 tsp. (5 ml) cornstarch into ½ cup (120 ml) of milk.
2. Add rest of milk.
3. Heat until bubbles form around the edge of the pan.
4. Whisk in the cheese.
5. Stir in the nuts and rosemary.
6. Use a spiralizer machine to shed the raw potatoes.
7. Blanch in salted water 1-2 minutes, do not over cook.
8. Transfer noodles to the skillet and toss in the sauce.
9. Season with black pepper to taste.
Place three tooth picks around a small sweet potato, place in a jar of water to spout. Transplant into a potted soil for a house plant.
-sweet potato flower-
