Sweet Potato “Linguine”

Making Sweet Potato “Linguine” is as easy as using a vegetable peeler and it makes a nutrient-dense substitute for traditional pasta.

Feature Ingredient

Orange-fleshed sweet potatoes are considered one of nature’s unsurpassed sources of β-carotene. β-carotene can be converted into vitamin A by our body and is a strong immune enhancer that neutralizes free radicals and reduces the risk of some cancers and cardiovascular disease.

Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.

Sweet Potato Nutrients

Extra-Virgin Olive Oil Nutrients

Sweet Potato “Linguini”

Nutrivore Life: 255

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 8

Calories 314kcal

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Ingredients

• 8 medium sweet potatoes (long)
• 1/2 cup olive oil

Instructions

• Peel the sweet potatoes. Slice the potatoes lengthwise as thinly as possible (a mandoline works well for this task, or you can do it with a sharp chef’s knife). Or, you can create linguini ribbons by using a vegetable peeler. Then cut each slice into long, thin strips 1/4 inch to 1/2 inch wide. The longer your sweet potatoes, the longer your “linguini” will be.
• Heat oil in a large skillet over medium heat. Add the sweet potato to the oil and cook, stirring gently until tender, about 3 to 5 minutes.
• Serve with a meat, pesto, or cheese sauce.

Nutrition

Nutrition Facts

Sweet Potato “Linguini”

Amount per Serving

Calories

314

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

10

g

Sodium

 

125

mg

5

%

Potassium

 

762

mg

22

%

Carbohydrates

 

45

g

15

%

Fiber

 

7

g

29

%

Sugar

 

9

g

10

%

Protein

 

4

g

8

%

Vitamin A

 

32063

IU

641

%

Vitamin C

 

5

mg

6

%

Calcium

 

68

mg

7

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

You can replace sweet potatoes with 2 butternut squash. Peel the squash, cut off the stems, and slice in half crosswise just above the bulge. Use the lower section (the section with seeds) for another dish. Slice the upper section lengthwise as thinly as possible, then cut each slice into long, thin strips 1/4 to 1/2 inch wide.