Look for large, straight sweet potatoes to make the longest veggie noodles.
Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands.
You should have about 12 cups of “noodles.”
Reserve 1/4 cup of the cooking water, then drain.
Return the noodles to the pot, off the heat.
Heat oil in a large skillet over medium heat.
Add garlic and cook, stirring, until fragrant, about 1 minute.
Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
Add the vegetables to the noodles and toss to combine.
Top with a generous grinding of pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
