Back when I was doing Whole30, I invested a small amount of money and bought a spiralizer. Let me you…I love the thing. I started easy with zucchini and now I pretty much spiral all the things. Being fall, I’ve been doing a lot of sweet potato noodles and noodles from butternut squash. My current obsession is brown butter sweet potatoes noodles.

This recipes makes an amazing main course but would also be awesome as a holiday side dish in place of the traditional sweet potato casserole. I keep it vegetarian here but you could easily toss in some chopped bacon pieces or crispy pancetta. Both would be so good.

Ingredients for Brown Butter Sweet Potato Noodles:

2 sweet potatoes, peeled and spiralized
1 stick + 2 Tbsp unsalted butter
1/2 red onion, minced
8 fresh sage leaves
Salt and pepper
1/2 cup chopped walnuts
1/2 cup chopped kale
1/3 cup dried cranberries

Let’s Make It:

1. In a small sauté pan, melt 2 Tbsp butter over medium heat. Add sage leaves and cook until crispy. Remove from pan and drain on paper towel. Set aside. Add onion to pan, season with salt and pepper, and cook until softened.

2. In a large pan, melt remaining stick of butter over medium heat. Cook, stirring frequently, for 3-5 minutes or until golden brown. Add sweet potato noodles and kale to pan and toss to combine. Season with salt and pepper. Cook for 3-4 minutes. Remove from heat and add cooked onion, walnuts and cranberries. Toss to combine. Top with crispy sage leaves before serving.

I like my “noodles” to be pretty firm so I don’t cook them for very long. If you prefer a softer texture, give them a little pre-cooking in the pan before you start browning the butter. If you don’t have kale on hand, you can substitute chopped spinach. Mathlete likes it with a little Parmesan grated on top too so, if you are cheese lover like he is, go for it!

Essential Items for this Recipe:

Spiralizer // Vegetable Peeler // Small Saute Pan // Large Saute Pan