Roasted Sweet Potato Noodles with Pesto

I know this time of year we are all getting our grub on with those decadent, creamy, cheesy, and sweet treats right? It is one of the things I love so much about Christmas. I just say goodbye to my scale, with a vague promise to rekindle our relationship sometime February.......maybe.

But this year I have been trying really hard to take something that is classic and put a spin on it.

Hence these Roasted Sweet Potato Noodles with Pesto, or what I like to call them, "voodles". I just think it is a fun word, But then again, I am easily amused 

I big ol' puffy heart sweet potatoes, or yams, or whatever you want to call them. I used white sweet potatoes here, but I think yams would be yummy too. I just wanted the pesto to look yummy on them and wasn't sure how green on orange would look.

This dish actually came about because 1) my daughter has been begging me to make pesto, and 2) I had two basil plants in my greenhouse window that I knew would not make it much further into the cold weather months because my window gets collllld!!

So I picked all of the leaves and it was just enough to make a batch of pesto (it was meant to be).

Just spiralize a few sweet potatoes.

Toss them with some olive oil, salt, and pepper, and Viola.....a yummy side dish, or meatless dish that your whole family will love.

This really is that simple to make. Just a few steps, a little bit of roasting time, and you are enjoying a guilt free "noodle" dish. 

I like that!

It almost makes me willing to say goodbye to pasta.

Maybe.

Naaaaa, who am I trying to kid?

But I am totally happy to cut it out once in a while for an awesome pasta substitute!

Roasted Sweet Potato Voodles with Pesto

By Bobbi Burleson

Spiralized sweet potato noodles bathed in delicious homemade pesto, makes a fabulous side dish for any meal.

Ingredients

• 3 pounds sweet potatoes or yams, spiralized
• 2 tablespoons olive oil
• Kosher salt
• Fresh cracked black pepper
• Pesto
• Grated Parmesan cheese

Equipment Used

Instructions

1. Preheat the oven to 450º F and line a baking sheet with parchment paper.
2. Place the sweet potato "voodles" on the lined baking sheet.
3. Drizzle with the olive oil and sprinkle with sea salt. Roast them in the oven until just tender, about 10-15 minutes. Tossing once halfway through.
4. Toss with pesto, top with Parmesan cheese, and serve immediately.

Yield: 4 servings

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 15 mins.
Total time: 30 mins.
Tags: sweet potato, yam, pasta substitute, voodles, vegetarian, side dish, healthy eating

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