Sweet Potato Noodles with Sage, Spinach, and Chorizo

25m

2
sweet potatoes, shredded or spiralized
1 lb
uncased chorizo
1/4 cup
unsalted butter
2 tsp
fresh sage, chopped
1/8 tsp
nutmeg
1 tsp
kosher salt
4 cups
raw spinach
1 cup
scallions or spring onions, chopped

*add a fried egg to eat as breakfast!

  1. Use pre-spiralized potatoes to dramatically reduce prep time, or spiralize potatoes or shred lengthwise using a grater.

  2. In a large skillet, over medium-high heat, add chorizo and sauté for 3 minutes, until browned.

  3. Reduce heat to medium-low, add sweet potato and sauté for 3-4 minutes, stirring frequently to avoid sticking. If sweet potato begins to stick to the skillet add a small amount of butter or oil.

  4. In a small pan with a light colored bottom, over high heat, add butter. Once butter is melted it will then begin to foam slightly, stir or whisk constantly. Watch as brown specks begin to form and a nutty aroma is present, about 3-2 minutes. The butter should be a caramel brown color.

  5. Remove from heat and add chopped sage, nutmeg and salt, stirring to combine.

  6. Pour the butter over the sweet potatoes. Add spinach and chopped scallion or spring onion. Toss with tongs to evenly combine ingredients. Let the spinach wilt slightly then serve and enjoy!

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