This recipe shows you a delicious new way to cook your sweet potatoes. Kids and adults will love it.
Ingredients:
2 tbsp extra-virgin Olive oil, divided
12 oz spiralized Sweet potatoes (sweet potato noodles), cut about 12" long
1 1/2 tsp (or more) kosher Salt
1 tbsp unsalted Butter
1 tsp freshly ground Black pepper, plus more
1/2 c finely shredded Parmesan (about 1 oz.), plus more for serving
1/2 c finely shredded Pecorino Romano (about 1 oz.)
Directions:
Arrange all prepped and measured ingredients within easy reach of the stove. (The cooking in this recipe goes quickly, so it’s essential to have everything ready before beginning.)
In a medium nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add potato noodles and salt and cook, tossing occasionally, until slightly softened but still a bit crunchy, 2 to 3 minutes.
Meanwhile, in a large skillet over medium-low heat, melt butter with remaining 1 tablespoon oil. Add pepper and cook, swirling pan, until fragrant, 30 seconds to 1 minute. Add noodles, Parmesan, and Pecorino and toss just until combined; season with salt, if needed.
Divide noodle mixture among bowls. Top with more Parmesan and pepper.
At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.
But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
