- 2 sweet potatoes, 2 1/2 pounds
- 1 yellow onion, 1 pound
- 2 Tablespoons olive oil
- 3 Tablespoons balsamic vinegar
- 2 Teaspoons Italian seasoning, I used one without salt
- 1 – 12 ounce package cooked Italian sausage, thinly sliced, see notes
- 6 cups washed baby spinach, 6 ounces
- Sea salt and freshly ground pepper to taste
- Optional: freshly grated parmesan cheese
- Preheat the oven to 450º and line a baking sheet with parchment paper.
- Peel the sweet potatoes, and cut both ends off. Cut the sweet potatoes into 3-4″ slices and spiralize them. I used the 6mm blade on the Paderno spiralizer. Place the spiralized sweet potatoes on the cookie sheet.
- Cut both ends off the onion and peel away the tough outer layer, then spiralize it using the same blade. Add the onion to the baking sheet with the sweet potato noodles.
- Toss the sweet potato and onion noodles with 1 tablespoon of the olive oil, balsamic vinegar, and Italian seasoning. Season with salt and pepper and roast the noodles until tender and beginning to caramelize, about 20 minutes.
- While the noodles cook, preheat a 9″ cast iron skillet over medium-high heat. When the pan is hot but not smoking, add the remaining tablespoon of olive oil along with the sliced sausage.
- Sauté for 3-4 minutes until the sausage has browned on the edges. Then lower the heat to medium and add the baby spinach. Cook stirring until the spinach has just wilted.
- When the noodles are tender, toss them together with the sausage/spinach mixture, and season to taste with salt and pepper.
- Serve immediately with parmesan if desired.
My Italian sausage is a chicken based sausage from Costco that comes pre-cooked. It’s easy to slice it up and pan fry it to give a nice browned flavor. You can use bulk sausage, just break it up with a wooden spoon in the skillet as you brown it.
Sweet potato noodles tend to fall apart when tender unlike zucchini noodles which hold their shape.