Simply put, this dish is amazing. I say that not only because it is so freaking delicious, but da-da-da-daaaaaaa, it’s super easy and quick. Some of my favorite qualities of a great recipe.
Oh yeah, and the fact that my 14 year old son asks me to make this for him is just icing on the cake. Or is that cheese on the potato? Whatever. I’ll take it.
“Mom, you know that orange stuff you made last week? Can you make that for dinner tonight?”
“ABSOLUTELY 100% YES”! As I wipe a tear from my eye.
This dish of healthy sweet potatoes, sautéed with baby spinach and garlic and tossed with sausage and freshly grated parmesan cheese can be on the table in under 30 minutes and everyone will love it. Trust me. Of course, anything tossed with sausage and parmesan is gold.
Start be peeling 3 medium sweet potatoes and cut the ends off to make it a flat surface for your spiralizer. It’s much easier that way. You can even cut them in half if you find your gadget does a better job with them that way. If you don’t have a spiralizer, you can cube your potatoes into 1 inch cubes. Then you can go add a spiralizer to your Christmas list.
Set the noodles aside and heat 1/2 tablespoon olive oil in a large, deep pan on medium-high heat and sauté 1 lb. sausage until browned and cooked through. I used sweet Italian pork sausage, but feel free to use hot if you want. You could even use turkey or chicken sausage if you really wanted to, but you may need to add a smidgeon more oil since there isn’t as much fat. Once cooked, remove with a slotted spoon to a plate and set aside.
Turn the heat down a bit and add 2 Tablespoons extra virgin olive oil, the sweet potato noodles and the baby spinach. The veggies are going to cook down, so don’t be too afraid it they are barely staying in the pan, like mine were. I had to be extra careful when tossing to avoid them ending up all over the stovetop.
Season the vegetables with lots of salt and pepper, and a pinch of red pepper flakes if you like. Saute until the sweet potato noodles are almost al dente, about 5 minutes, tossing gently with tongs to keep the strands from breaking too much. Add the 2 cloves of minced garlic and saute for another minute then add the 1/3 cup chicken broth and cook a couple of more minutes until the noodles are al dente (they’ll have a little bit of bite or Italian for “to the tooth”). If you want the noodles a little less “toothy” you can cook them a bit more but the noddles may start to fall apart. Still delicious.
Remove from the heat and add 1/2 cup freshly grated parmesan cheese and the sausage back to the skillet and toss gently until combined.
Serve with some additional grated parmesan and fresh cracked black pepper and enjoy!
- 3 medium sweet potatoes, peel and spiralized or cut into 1″ cubes
- 1 bag (16oz) baby spinach, rinsed and dried
- 2 cloves garlic, minced
- 3 Tbls extra virgin olive oil, divided
- 1 lb. Italian sausage
- 1/2 c. freshly grated parmesan cheese (plus more for serving)
- Dash of hot pepper flakes, optional
- Salt and Pepper to taste
- Heat 1 Tablespoon oil in a large, skillet over medium-high heat. Add sausage, breaking it up as it cooks and browns. Remove with a slotted spoon onto a plate then set aside.
- Turn heat down to medium and add remaining 2 Tablespoons oil to the skillet. Add sweet potato noodles and spinach and saute, tossing gently with tongs, until the noodles are almost al dente, about 5 minutes. Add garlic then saute until fragrant, one minute. Add chicken broth and continue to cook until noodles are al dente/crisp tender, 1-2 minutes longer.
- Remove skillet from heat then add parmesan cheese and browned sausage and toss to combine. Scoop onto plates then top with more parmesan cheese and enjoy.