The spiralizer can do a great many things (including turning meals into Jackson Pollock-like paintings). Vegetable noodles made with this handy kitchen gadget are healthy substitutes for spaghetti, hearty additions to cold salads, pasta replacements in soups, and colorful sandwich fillers.
My new favorite way to to use the spiralizer is to create shoestring fries. Specifically, Spiralized Sweet Potato Fries with a creamy Avocado-Dill Sauce.
Sweet potato fries are such an indulgence when eating out. The hint of sweetness contrasted against the crunchy saltiness make them irresistible. The downside is that they tend to be very oily. And heavy. How can we remedy this?
With a spiralizer, my friends.
The noodles of two spiralized sweet potatoes looks like A LOT. They cook down significantly, so don’t be daunted by the quantity at first.
Rather than frying the fries, they are tossed in a light amount of olive oil infused with crushed garlic and seasoned generously with salt and pepper. Baked until light and crispy, they cover the baking sheet like an intricate web of salty sweet.
The sauce contains just a handful of ingredients blended until silky smooth. Avocado, lemon juice, garlic, dill, a touch of olive oil, and water. There’s something about the dill flavor that makes this sauce addicting. One bite just isn’t enough, as soon as the dill flavor leaves your tongue, you need another bite.
Good things these aren’t fried or any other such nonsense.
I served these shoestring fries right on the baking sheet, drizzling the sauce overtop as soon as they came out of the oven. It’s more fun to eat with your hands than a fork, too.
I would love to hear from you. What is your favorite vegetable to spiralize? Please share in the comments!
Check out these other healthy meatless and gluten-free recipes from Steph in Thyme: