If you’re trying to get picky eaters to eat vegetables or try new things, this sweet potato spaghetti recipe will please everyone at the table.
Made using a spiralizer, an inexpensive kitchen gadget that turns fruit and veggies into pasta-like strands, you get all the fun of eating pasta without the refined carbs.
Texture and shape can mean the difference between a picky eater turning up their nose or chowing down, so experiment with veggie pastas to help increase your kids (or your!) veggie intake.
Sweet potatoes may taste sweet, but they are actually lower glycemic than regular white potatoes. They also come with an abundance of additional antioxidants and nutrients, most notably Vitamin A (delivering over 700% of the recommended daily value per cup) which supports skin and eye health. They are a good source of fiber and Vitamin C, too.
Here’s the recipe:
Spicy Sweet Potato Spaghetti
One large sweet potato*
1 Tbsp. olive oil or avocado oil
3/4 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cayenne (optional – omit if don’t want heat)
1/2 tsp paprika
Salt and black pepper
- Preheat oven to 400.
- Spiralize the sweet potato into a large bowl.
- Dress with oil and spices, and toss well until thoroughly coated, then spread out as flat as possible on a baking sheet.
- Bake for 30 minutes, stirring halfway through.
- Remove from oven.
*Choose the widest/thickest sweet potato possible, to get the best spaghetti strands. If using an organic sweet potato, leave the skin on. If non-organic, peel it.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released May 2017), will teach you how to eat healthy without going broke.