sweet potato ‘noodles’ with chorizo and orange

sweet potato 'noodles' with chorizo and orange

sweet potato 'noodles' with chorizo and orange

I bought a large spiraliser while in the US and now find myself twisting all manner of vegetables into long thin ‘noodles’ and ribbons. Not only do they cook super quickly – thus I assume keeping more nutrients in and making them healthier, they have a wonderful texture and trick your brain into thinking you are eating an actual noodle. Brilliant. Low carb and nutritious meals all the time. My very favourite is zucchini in the ‘noodle’ format, which I love to simply stir fry with olive oil or Parmesan infused olive oil, salt and pepper and eat with lashings of freshly grated Parmesan cheese. You can find out how I do that here, but I happily eat them raw too and I’ve been spiralling them (I’m not sure this is even a word?) into all kinds of salads lately.

sweet potato 'noodles'

Orange flesh sweet potatoes are my favourite and I saw that my supermarket had labelled them Beauregard sweet potatoes, a name I was unfamiliar with. When I lived in the states we used to just call them yams. I’m unsure if they are the same cultivar, but regardless I think any orange flesh sweet spuds will do. Sadly they are not available all year round in South Africa.

sweet potato 'noodles' with chorizo and orange

Chorizo, which goes well with most things from prawns to calamari to chickpeas, cauliflower and tomatoes, is a wonderful addition to this dish and the main flavour component. I added a little extra smoked paprika because I wanted to amplify the smoky flavours. When you fry the sausage it releases the most delicious oil and this is wonderful to cook the sweet potato in.

sweet potato 'noodles' with chorizo and orange

sweet potato 'noodles' with chorizo and orange

The orange zest and juice gives things a citrus lift, and I’m lucky to have an orange tree in my back yard that is literally dripping with ripe oranges at the moment. For serving I do suggest big dollops of creme fraiche and loads of fresh coriander, either roughly chopped or the leaves stirred through. The cream adds a lovely unctuousness which makes this all the more comforting in winter.

sweet potato 'noodles' with chorizo and orange

Recipe – enough for one as a meal or two as a side

  • 2Tbsp olive oil
  • 125g good quality Spanish chorizo, cut into dice
  • 2 sweet potatoes, peeled and spiralled (about 320g final spiralled weight)
  • zest of one orange
  • juice of 2 oranges (about 1/2 cup)
  • 2Tbsp Medium cream sherry (optional)
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • salt and pepper
  • Creme fraiche to serve
  • fresh coriander to serve

Run the sweet potatoes through the spraliser until you have thin ribbons.

Heat 1 tablespoon of the olive oil in a large non stick frying pan and fry the chorizo until it starts to brown and some of the orange oil is released. Remove with a slotted spoon and set aside.

Heat the other tablespoon of olive oil in the same pan and fry the sweet potato for a minute or so. Add the spices, orange juice, zest and sherry and allow this to cook off. If you have a lid for the pan, pop it on as this helps to steam / cook the vegetables too. Allow most of the liquid to cook off. Add chorizo back to hte pan and toss this through.

When the sweet potao is cooked but still has some texture serve this in a bowl with a generous dollop of creme fraiche and a small handful of fresh coriander leaves. I find stirring the leaves through hot food wilts them down sufficiently and no chopping is requires.

sweet potato 'noodles' with chorizo and orange

 

 

, , , , ,

12 Responses to sweet potato ‘noodles’ with chorizo and orange

  1. Marisa May 27, 2015 at 10:10 am #

    These veggie ribbons are so pretty and versatile! I got the small Gefu Spirelli from Banks and (so far) it works surprisingly well!

  2. Sam May 27, 2015 at 10:12 am #

    HI Marisa I also have the small hand held Gefu which I find works best with zuchhinni. I battle a bit with it on sweet potatoes.

  3. thejameskitchen May 27, 2015 at 10:25 am #

    Sam, I really like this dish, sweet potatoes sound perfect with chorizo – definitely will get that spiralizer out again! Nicole

  4. Kate May 27, 2015 at 11:13 am #

    This looks and sounds incredible. Going to hit Food Lover’s after work today to give it a shot.

    BTW, I also made your granola mix and absolutely obsessed with it. Added the pumpkin and sunflower seeds as you suggested.

    Thank you for providing me with inspiration to cook!

  5. Sam May 27, 2015 at 11:20 am #

    Oh wow Kate – what a pleasure. Thanks for the lovely message. Its always so exciting to hear when people make your food and enjoy it.
    Sam x

  6. Sam May 27, 2015 at 11:21 am #

    Enjoy Nicole. I can’t wait to play around with mine more. Im particularly keen to try cucumber and a few spiral salads.

  7. Justine May 27, 2015 at 2:49 pm #

    This is beautiful!! I love the idea of sweet potato noodles!!! I have to give them a shot!!!

  8. Gaby May 28, 2015 at 7:08 am #

    These pretty “noodles” are right up my alley!!!

  9. Sam May 28, 2015 at 6:52 pm #

    Gaby, its actually your recipe that inspired me and I bought the Spiral gadget like yours when I was in the States. Im very happy with it indeed.
    s x

  10. Anna June 14, 2015 at 6:41 pm #

    Sweet potato + Chorizo? I’m there!

  11. plasterer bristol July 23, 2015 at 5:54 pm #

    this is a great recipe. top marks, Thanks for sharing.

    Simon

  12. Sam July 25, 2015 at 12:44 pm #

    Im glad you enjoyed Simon 🙁

Leave a Reply

© 2015 Drizzle and Dip. All Rights Reserved.