South-of-the-Border Sweet Potato Noodles

Mexican Sweet Potato HashThe picture does not do these sweet potato noodles justice! They are so much better than they look – trust me! Do you have a spiral slicer yet? If you don’t you can use a julienne peeler or even just chop them up. It’ll still be good, but there’s something really special about the sensation of the noodles in your mouth, especially if you don’t do traditional noodles anymore. They’re wiggly and fun and really good.

We ate these at dinner with a side of chorizo meatballs and a cucumber salad. They’d be great for breakfast with an egg on top or for lunch or a snack (especially post-workout). If I were having a really bad day, I might even be tempted to eat the entire bowl all by myself. And you know what? That would be just fine.

South-of-the-Border Sweet Potato Noodles

1 large sweet potato, peeled

1 Tbsp. lard (or other fat)

1/2 onion, chopped

1/2 green bell pepper, chopped

1 jalapeno, seeded and chopped

1/4 c. water

1 tsp. salt

1 tsp. minced garlic

1/2 tsp. ground cumin

Directions

1) Heat lard in a large skillet over medium high heat. Add the onions and peppers to the pan and cook for about 4 minutes until beginning to soften.

2) While your veggies are cooking, turn your sweet potato into noodles using a spiral slicer or a julienne peeler. Add the sweet potatoes to the pan along with the water and salt and place a lid on it. Allow to steam-cook for about 10 minutes, stirring from time to time, until soft and done to your liking.

3) Add the garlic and cumin to the mix and stir to combine. Allow the flavors to come together for a few minutes, add additional salt if necessary, and serve.

Serves 2-4, depending on the size of your sweet potato and your appetite.

 

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