Sweet Potato Carbonara

Name: Sweet Potato Carbonara
Prep time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1/4 cup butter; 2 cloves garlic, chopped; 12 oz (about 2 cups) sweet potato ribbons or spirals; 8 oz sliced baby bella (cremini) mushrooms; 2/3 cup half-and-half; 1 tablespoon cornstarch; 2 cups baby spinach; 8 slices cooked bacon, finely chopped; 1/2 cup shredded Parmesan cheese; Salt and pepper, to taste

Save Recipe

Prep 10 min
Total 20 min
Servings 2

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Veggie noodles are a delicious way to have your pasta and get more veggies while you’re at it. Which means, more butter for you—or at least for me! In this easy twist on a fave, sweet potato ribbons (spiralized or julienned sweet potato would also work) are tossed with mushrooms, bacon and butter-butter-butter for a quick and creamy dinner you will want to eat thrice weekly.

by: Cheeky Kitchen

Updated Oct 5, 2017

Save
Share
Keep Screen On

Ingredients

1/4 cup butter
2 cloves garlic, chopped
12 oz (about 2 cups) sweet potato ribbons or spirals
8 oz sliced baby bella (cremini) mushrooms
2/3 cup half-and-half
1 tablespoon cornstarch
2 cups baby spinach
8 slices cooked bacon, finely chopped
1/2 cup shredded Parmesan cheese
Salt and pepper, to taste

Steps

1

In a large skillet, melt butter over medium-high heat. Add garlic, cooking for 30-60 seconds until aromatic. Toss sweet potato ribbons and mushrooms into the pan. Sauté until shiny and crisp-tender, about 3 minutes.
2

Whisk together half-and-half and cornstarch. Drizzle atop the veggies in the pan, stirring gently just until the sauce begins to thicken. Lower heat to medium, toss in spinach and bacon, and allow to cook just until the spinach begins to wilt.
3

Transfer to a serving bowl and season with salt and pepper to taste. Top with Parmesan.

Expert Tips

tip 1
This recipe also tastes great tossed or topped with grilled chicken.

Nutrition Information

780 Calories, 51g Total Fat, 30g Protein, 49g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 780

Calories from Fat: 460

Total Fat: 51g; 79%

Saturated Fat: 29g; 145%

Trans Fat: 1 1/2g

Cholesterol: 140mg; 47%

Sodium: 1270mg; 53%

Potassium: 1410mg; 40%

Total Carbohydrate: 49g; 16%

Dietary Fiber: 7g; 28%

Sugars: 14g

Protein: 30g

% Daily Value*:

Vitamin A: 560%; 560%

Vitamin C: 15%; 15%

Calcium: 50%; 50%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 6 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Seems the spiralizer movement is here to stay. Veggie noodles of all kinds are the perfect pasta stand in for everyone from gluten-free goddesses to paleo cavekids. For those of us too lazy to make their own veg noodles, ready-made “voodles” have been showing up in all sort of forms. The fresh fruit and deli section of three of my local grocers now sell zucchini, sweet potato and butternut squash noodles. All cut and ready to cook. Be still my heart. Whether you’ve got your own grocery with ready-to-go options, are a rock star with the spiralizer, or have an easy-peasy handheld julienne cutter (perfect for “peeling” your own spaghetti-esque noodles), you gotta grab a sweet potato and toss it in garlicky carbonara with mushrooms and bacon and spinach and love. Need I say more? Grab a fork, baby. Dinner (and bacon, and Sweet Potato Carbonara) is served.