Southwestern Sweet Potato Noodles Recipes

BADISCHE SCHUPFNUDELN (POTATO NOODLES)

Steps:

• Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
• Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
• In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

SOUTHWEST SWEET POTATO NOODLE BOWL

Steps:

• Using a spiralizer fitted with Blade C, spiralize sweet potato into noodles. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add sweet potato noodles, season generously with Kosher salt and pepper, and cover with lid. Cook, shaking pan occasionally and removing lid to stir once in a while, until noodles are "al dente". They will have a slight crunch to them. If the noodles start to stick, add two tablespoons of water (repeat as necessary) and continue to cook until noodles reach desired doneness.
• Meanwhile, heat 1 tablespoon of olive oil in a medium pot over medium heat. Add kale and season generously with Kosher salt and pepper. Cook, stirring occasionally, until kale leaves are a little wilted for a chewier texture, or if you prefer it more tender, cook for longer.
• Finally, in another medium skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5-7 minutes, until vegetables soften but still have a little crunch. Add frozen corn and cook for 1 minute, until warmed through.
• Divide sweet potato noodles, kale, and vegetable medley among bowls. Top with chopped avocado, a lime wedge, and chopped cilantro if desired. Devour immediately.

SOUTHWEST SWEET POTATO NOODLES.

Steps:

• Place the sliced onion and bell pepper in a large skillet with the olive oil. Cook over medium low heat until they start to caramelize, about 15-20 minutes.
• Place the black beans, spices, and 2/3 cup water in a sauce pan. Cook over medium heat.
• Use your spiralizer to make the sweet potato noodles. Once the onions and peppers are somewhat caramelized, add the sweet potato noodles to the pan.
• Cook, stirring often, over medium heat until the noodles are tender, about 10 -12 minutes. Season with salt and pepper to taste.
• Divide the sweet potato noodles into four bowls and top with the black beans. Garnish with fresh cilantro, salsa, green onions, and avocado if desired.

SWEET POTATO NOODLES WITH GRILLED CHICKEN AND CREAMY POBLANO SAUCE

Steps:

• Preheat grill to medium-high heat and spray or brush the grates with oil.
• While the grill is heating combine the spices for the chicken and sprinkle evenly over both sides.
• Remove the husks and silk from the corn, brush or spray them with a little oil and sprinkle with salt and pepper.
• Brush or spray the poblano peppers with oil.
• Place the corn and poblanos on the heated grill and close the lid.
• Turn the corn and peppers approximately every 3-5 minutes until the corn has char marks and the skin of the poblanos is completely charred and the flesh is soft, this will take about 15-20 minutes total.
• Once the poblanos are ready remove them from the grill and into a plastic or paper bag and seal it for approximately 10 minutes.
• Remove the corn from the grill and cut off the kernels with a knife once they are cool enough to handle.
• While the corn and poblanos are cooling grill the chicken for approximately 4-6 minutes per side depending on their thickness.
• Remove from the grill and let the chicken rest for 5 minutes before slicing.
• Once the poblanos have cooled, remove from the bag and peel off the skins.
• Cut off the stems, remove the seeds and chop the peppers.
• In a large skillet over medium-high heat, heat 2 teaspoons olive oil.
• When the skillet is hot add in the spiralized sweet potatoes.
• Season with kosher salt and black pepper and sauté for 6-8 minutes or until tender, but still have a little bite to them.
• Add 1/2 a cup of the chopped poblanos to a blender along with 2 tablespoons of the chicken broth, blend until smooth.
• In a small saucepan over medium heat melt the butter.
• Once the butter is melted whisk in the flour and cook for about 1 minute.
• Slowly pour in the remaining chicken broth and poblano mixture whisking the entire time.
• Add in the cumin and season with kosher salt and pepper.
• Continue to whisk the sauce until it thickens, about 4-5 minutes.
• Remove the sauce from the heat and let it cool for a minute before whisking in the Greek yogurt.
• Divide the sweet potato noodles into 4 bowls or plates.
• Top the noodles with sliced chicken breast, corn and your desired amount of the creamy poblano sauce.
• Garnish with cilantro and any remaining chopped poblano peppers.

SOUTHWEST STUFFED SWEET POTATOES

Steps:

• Create flat bases on each sweet potato by cutting off a small piece on opposite sides. Pierce each sweet potato thoroughly with a fork.Place the potatoes in the Deep Covered Baker. Microwave, covered, on HIGH for 5 minutes.Remove lid and turn the potatoes over. Microwave for an additional 5 minutes, or until the potatoes are very soft when pierced with a fork.Grate the cheese with the Microplane® Adjustable Coarse Grater; set aside.Remove the baker from the microwave. Carefully move the potatoes to a cutting board.On a Flexible Cutting Mat, season both sides of the chicken with the rub. Place the chicken into the baker and microwave, covered, on HIGH for 2-4 minutes, or until the internal temperature reaches 165°F (74°C).When the potatoes are cool enough to handle, cut them in half lengthwise and use the Large Scoop to scoop the flesh into a large bowl. (It's OK to leave a little bit of the flesh in the skins.) Add the beans, corn, and ¾ cup (175 mL) of the cheese to the bowl.Remove the baker from the microwave and carefully pour out any juice. Use the Salad Chopper to finely chop the chicken. Add the chicken to the bowl and mix thoroughly.Place the sweet potato skins into the baker. Use the Large Scoop to generously fill the potato skins, packing the filling down with the back of the scoop. Sprinkle the remaining ¼ cup (50 mL) of cheese on top. Microwave, uncovered, on HIGH for 2-3 minutes, or until the cheese is melted.Use the Herb Mill to grate cilantro over the top. Serve with toppings, if desired.

SOUTHWESTERN SWEET POTATO STEW

Steps:

• Combine vegetable broth, the water, sweet potatoes, onion, garlic, oregano, chili powder, cumin, and salt in a 3 1/2- or 4-quart slow cooker (see Tip). Stir in hominy, beans, and poblano pepper.
• Cover and cook on Low for 10 to 12 hours.
• Use a potato masher to coarsely mash the sweet potatoes. Sprinkle individual servings with cilantro. Serve with lime wedges.

SOUTHWEST SWEET POTATO TACO BOWLS WITH AVOCADO RANCH DRESSING

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place sweet potato cubes on parchment paper and drizzle with olive oil & sprinkle with spices. Use your hands to gently toss potatoes with the oil and spices until they are well coated. Spread out evenly, then bake for 20-25 minutes or until sweet potatoes are fork tender.
• While sweet potatoes are baking, prepare salads in glass containers or mason jars by evenly dividing romaine, then ⅓ cup black beans, ¼ cup corn, ¼ cup diced tomato and 1 tablespoon diced red onion. Top each with ¼ of avocado, lime juice, fresh cilantro. Drizzle each salad with about 2 tablespoons dressing. Serves 4.

SOUTHWEST QUINOA AND SPIRALIZED SWEET POTATO STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a 9 x 13 baking dish or rimmed baking sheet. Spritz the peppers with the cooking spray and lay out in the dish/sheet.
• Place a large skillet over medium-high heat and add the olive oil. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Cook for 5-7 minutes or until mostly wilted (they don't need to be fully cooked, because they will cook longer in the peppers.) Add the quinoa, tomatoes, cayenne, paprika, onion powder, cumin, chili powder, garlic powder, black beans, and corn. Season with salt. Mix together.
• Stuff the peppers with the quinoa mixture until all peppers are filled. If using cheese, sprinkle each pepper with cheese. Once peppers are filled to your preference, cover the dish/sheet with foil.
• Bake the peppers for 20 minutes and then remove the foil and bake for another 10-15 minutes or until peppers start to slightly brown.
• Remove the peppers from the oven, garnish with cilantro, and serve with avocado.

SWEET POTATO NOODLES

Steps:

• 1. Heat olive oil in a medium skillet over medium heat.
• 2. Cook sweet potatoes in hot oil for 3 to 5 minutes or until tender.
• 3. Remove sweet potatoes from heat. Toss with crumbled blue cheese and candied pecans. Serve immediately.

SOUTHWESTERN SWEET POTATO NOODLES

Steps:

• Preheat the broiler. Cut the potatoes into long noodles using a spiralizer (or use 1 pound store-bought sweet potato noodles). Spread on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Broil until browned in spots and slightly softened, 3 to 5 minutes.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the red onion, bell pepper and serrano; cook, stirring, until just softened, about 3 minutes. Add the corn, garlic, cumin, chili powder, coriander, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 5 more minutes.
• Add the broiled sweet potato noodles and 1/4 cup water to the skillet with the vegetables. Cook, gently tossing, until the noodles are coated and tender, 1 to 2 minutes. Remove from the heat and stir in the cilantro and lime juice; season with salt and pepper. Serve with lime wedges.

20-MINUTE PEANUT SWEET POTATO NOODLES WITH SPINACH

Steps:

• Make the sauce. Add all peanut sauce ingredients to a small bowl and whisk until smooth. Set aside.
• Spiralize your sweet potato using the 1/8" julienne/spaghetti blade on your spiralizer.
• Set a large saute pan over medium heat. When hot, add the olive oil. When the oil is hot, add the sweet potato noodles. Cook until beginning to get tender, about 5 minutes, stirring frequently. If the noodles to stick to the bottom of the pan, add a tablespoon or two of water to help keep the sweet potatoes moving. If they begin to burn, reduce heat. Watch them closely because they can burn quickly - trust me, I know first hand!
• Add spinach and cook, stirring frequently, until spinach is wilted, another minute or two.
• Add the peanut sauce and cook, stirring and tossing, until the peanut sauce is bubbling and thickened slightly and the veggies are coated, about 1 minute more.
• Transfer to plates and add toppings. Add additional protein if desired. Serve immediately.

SOUTHWESTERN CHICKEN AND SWEET POTATO NOODLES

Steps:

• Preheat Broiler Cut Potatoes into long noodles using spiralizer or stripper. Spread on rimmed baking sheet, drizzle with 2 tbsp. vegetable oil and sprinkle with salt and pepper. Broil until browned in spots and softened, 3 to 5 minutes. While potatoes are cooking grill chicken breast until completely cooked, when finished slice breast into about 1/2 inch pieces. Heat remaining 2 Tbsp. of Oil in large non-stick skillet over a medium high heat. Add Red Onion, Bell Pepper and Jalapeño; cook, stirring until softened, about 3 minutes. Add Garlic, Cumin, Chili Powder, Coriander, salt and pepper to taste. Cook stirring occasionally, until vegetables are tender, 3 to 5 minutes. Add Broiled Sweet Potatoes and Grilled Chicken and 1/4 Cup or Water to skillet. Cook gently tossing until noodles are coated and tender, 1 to 2 minutes. Remove from the heat stir in cilantro and lime juice; season with salt and pepper. Serve with lime wedges.