HAPPY MAY, EVERYONE!!!
So I wanted to try and make a “pasta” dish with Sweet Potato Noodles. However, getting enough SPN’s for the dish to be considered pasta would’ve probably dislocated my elbow. So instead, I am calling this Sweet Potato Stir Fry. Who cares what it’s called, though, it’s freakin delicious.
What you need:
sweet potatoes (I used four small ones, smaller than my palm, I would recommend using even more)
one package ground Italian sausage
peppers (I used half an orange one and half a green one)
1 clove garlic
crushed red pepper
vegetable oil (I used avocado oil)
Preheat oven to 425.
Peel and spiralize your sweet potatoes. This is so hard, and I don’t have any suggestions on how to make it easier. Maybe buy them already spiralized? Idk. Don’t waste the money, just use your elbow grease. Cover a cookie sheet in foil and lay the potatoes over it. Squeeze juice of one lemon over, and salt and pepper. Pour vegetable oil over and toss to ensure that everything is evenly distributed.
Put potatoes in oven for 8-10 min. When they finish, take them out and let them cool until you need them again.
Chop up onion, garlic, and peppers. Put 2 tablespoons of coconut oil into large frying pan and add onions on high heat. After one minute, add Italian sausage. Chop up sausage and brown, all while mixing in with the onions. Once sausage is near fully cooked, add in peppers and garlic, and turn to medium heat. Squeeze juice of one lemon over, and crushed red pepper. Mix and continue cooking.
Add in SPN’s and mix. Let cook for about 3 more minutes altogether.
This meal was delicious. Don’t let the Tuesday’s getchya down, folks!!