You’re probably familiar with the spiralizer, that funky gadget that turns vegetables into curly strands in seconds. Whether you care for zoodles or not, you’ve got to spiralize your sweet potatoes. While hash browns or home fries made with sweet potato can leave you uninspired, spiralizing sweet potatoes does just the opposite. Suddenly, those orange taters crisp up just like their starchier contemporaries.
But I haven’t even gotten to the best part: the seasoning. Before sliding spiralized, oiled twists of sweet potato into the oven, cover them with a blanket of vadouvan. The French-inspired Southern Indian season always has a long list of ingredients that can vary depending on whoever puts the blend together, but vadouvan typically involves toasted and ground shallots, onions, fenugreek, curry leaves, garlic, cumin, and mustard seeds. Just imagine those spices clinging to a crispy strand of sweet potato. Serve them with eggs and bacon, or piled atop a breakfast salad.
Spiralized Sweet Potato Straws
Photo by Time Inc. Video Studio
2 medium sweet potatoes
2 tablespoons olive or avocado oil
1 tablespoon vadouvan
1 teaspoon kosher salt
How to Make It
Use a spiralizer to cut the sweet potatoes into long, thin strands. (If you don't have a spiralizer or mandoline, swipe the sweet potato across a grater, the finer the better). Place the spiralized potatoes into a medium bowl.
Use tongs or your hands to toss the sweet potatoes with oil, vadouvan, and salt.
Preheat the oven to 375ºF. Pour the seasoned potatoes onto a baking sheet.
Bake potatoes for 25-30 minutes, or until golden and crisp.