Sweet potato pasta
Sweet potato is one of my favorite ingredients!! This delicious orange root vegetables is so versatile. I love to cook with them every day, I use them in pastries, such as brownies, cakes, ice cream, also in salads, as side dishes, or as a replacement for fries. In this recipe I use the sweet potato as a pasta substitute.
I use about 1 large sweet potato per person, the longer the sweet potato is, the longer the pasta strings will be. This is a very easy and simple dish to make, it's delicious and a great addition to complete a dish.
Keep in mind that the pasta shrinks quite a lot in the pan, but because of it's nutritive nature, that's not a issue.
The salt in the pasta brings out the sweetness. I think the balsamic vinegar gives just the right amount of sour to the pasta, because of the right amount of sour, this creates a very tasty combination, with a perfect balance.
Sweet potato pasta with bacon, chives, avocado and nuts is something I regularly take to work for lunch, it is very tasty and nutritious to eat both cold and warm!
- Peel the sweet potatoes, then use a julienne cutter to cut into strings. There is always some of the sweet patato left (I often use the leftovers for something else, throwing it away is a shame).
- Heat the oil in the wok over medium heat, along with the salt. Then add the sweet potato, I flip it with tongs, this way I don't break the pasta strings, of course you can use a spoon of spatula.
- When the pasta is allover shiny of the oil, than add a good dash of Balsamic vinegar, the acid also prevents the sweet from the potato from burning quickly. Scoop regularly with your tongs.
- After about 10 minutes, the pasta strings will slowly begin to turning a bit darker. It's ready when the pasta is nice, golden brown in color and the sweetness from the potato can be smelled and tasted well.