Sweet Potato Noodles

sweet potato noodles

It’s winter and it’s cold and it’s dark and it’s the time of year when I look for comfort in big bowls of hot and saucy pasta. But it’s also the New Year and only a couple weeks into January so it’s way too early to be giving up on those New Year’s resolutions, right? Eat healthy, eat less chocolate, hit the gym, all of that. Well thank goodness for my spiralizer because with these Sweet Potato Noodles I can dig into a great big bowl of pasta for only a fraction of the calories.

While I’ve been obsessed with my spiralizer for quite some time now, this is actually the first time I tried spiralizing sweet potato. So quick, so delicious. I tossed in a handful of edamame, which made this extra filling, but these sweet potato noodles can be dressed up in a million different ways, just like regular pasta. They’re even the perfect, healthy base to balance out that favourite heavy meat or rich cream sauce.

sweet potato noodles

Sweet Potato Noodles
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Serves: 2-3
  • 2 sweet potatoes, peeled and spiralized
  • ½ Spanish onion, chopped
  • ½ cup edamame
  • 1 cup marinara sauce
  • ¼ tsp cayenne pepper
  • ½ tsp oregano
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp rosemary
  • sea salt, to taste
  • 1 tbs olive oil
  1. In a small pot, bring water to a boil and add frozen edamame, cook for 4-5 minutes, strain
  2. Heat oil over medium heat in a large pan
  3. Add onion and sweet potato and saute until tender, about 7-10 minutes
  4. Add marinara sauce, cooked edamame and spices

sweet potato noodles


Sweet Potato Custard | Beauty Detox

Sweet potato custard

Sweet Potato Custard

October’s Beauty Detox assignment was to create our own version of Kimberly Snyder’s Sweet Potato Custard. By blending cooked sweet potato with tapioca, I was able to achieve that light and creamy texture of a traditional custard without any of the eggs or milk. This vegan sweet potato custard is sweetened with a touch of maple syrup and topped with whipped coconut cream (see recipe below).

Pretty much the only time I ever really eat custard is when it’s part of a prix fixe menu, so in my mind it’s a fancy dessert even though it really couldn’t be more simple. And this sweet potato custard isn’t any different. I kept it easy by baking the custard, which avoided having to stand over the stove stirring the tapioca.

Tapioca isn’t typically baked, but I decided to go ahead and bake this custard in a water bath just like a classic custard. Usually this method is used to prevent the egg from overcooking and curdling the custard, and while this recipe doesn’t contain any egg, I thought it might prevent the outside of the custard from cooking too quickly. I wanted to make sure that this sweet potato custard had a consistent creamy texture throughout, and the water bath did the trick. I refrigerated my custard before removing the ring molds just to be extra sure that it would hold together. By ring molds I mean tin cans, since I couldn’t find my ring molds anywhere. The tin cans did the trick, so remember that for the next time you’re desperately in search of a ring mold! Or, you know, use a ramekin.

Sweet potato custard (flan) with coconut whipped cream

Sweet Potato Custard
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This sweet potato custard is thickened with tapioca and naturally sweetened with maple syrup. This baked custard is a creative, completely vegan twist on a classic dessert.
Serves: 6
  • 1 large sweet potato, chopped
  • 4 tbs tapioca flour
  • ¼ cup coconut milk
  • 3 tbs maple syrup
  • 1 tbs vanilla extract
  • coconut whipped cream, walnuts, and maple syrup for serving
  1. Preheat oven to 350F
  2. Bring water to a boil in a medium sauce pan
  3. Add sweet potato and simmer until very tender (10 minutes)
  4. Place all ingredients in a food processor or blender and combine until completely smooth
  5. Fill ramekins or other oven safe food molds and place in a larger casserole dish
  6. Add boiling water to larger casserole dish to ⅔ of the height of the ramekins
  7. Carefully place in oven and bake for 25-30 minutes
  8. Allow to cool completely before serving

Coconut Whipped Cream


  • 1 can full-fat coconut milk
  • 2 tbs powdered sugar
  • 1 tsp vanilla extract

Directions: Cool coconut milk in fridge overnight. When ready to use, flip can over and open. Pour off liquid and retain leftover cream. In chilled bowl, use a hand-mixer to mix coconut cream, sugar and vanilla until it becomes nice and fluffy. Store leftovers in the fridge, and re-whip before serving.

Sweet potato custard

Find Kimberly Snyder’s Sweet Potato Custard recipe HERE, and check out my other Beauty Detox assignments HERE!

Love sweet potatoes? Try Miso and Sweet Potato Millet Bowls, Sweet Potato Quinoa Patties, or these delicious Sweet Potato Black Bean Enchiladas.

Cranberry Rice Pilaf with Roasted Butternut Squash

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/

I’m out in Saskatoon this week for a conference, where the land is flat and the weather is surprisingly fall perfection. I gave my presentation on Day 1, so now I can sit back and relax a little, take in the other sessions and sneak out for a few minutes here and there to walk down to the Saskatchewan River, where the sun is warm and the trails are littered with crunchy leaves.

In between presentations I wanted to share this recipe that I made last weekend. In this dish, a simple rice pilaf is jazzed up with sweet dried cranberries and tender cubes of roasted butternut squash.

After getting home from France, I noticed we had a single butternut squash hiding in the cupboard, leftover from the butternut squash soup that we served for our Sugar-Free Thanksgiving. I also spotted the dried cranberries that I’d hidden away last month, so together they went into this Cranberry Rice Pilaf with Roasted Garlic Butternut Squash.

I roasted the garlic right inside the cavity of the overturned halved squash, which infused the squash with a subtle garlic flavour and resulted in buttery soft garlic that I then mashed into the rice. Cubed butternut squash is mixed with wild rice, cranberries, onion and pepper, and served in mini pumpkins just for extra seasonal cuteness. How great would this look on a Thanksgiving table though, right?

butternut squash recipe

Cranberry Rice Pilaf with Roasted Garlic Butternut Squash
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Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Find more Thanksgiving dishes: http://homeatsix.com/2014/09/thanksgiving-menu/
Serves: 4-6
  • 1 butternut squash
  • 2-4 cloves garlic
  • 1 cup wild rice
  • 3 cups turkey stock (recipe: http://homeatsix.com/2014/09/thanksgiving-menu/)
  • ½ cup chopped green pepper
  • ¼ cup chopped onion
  • ¼ cup dried cranberries
  • 1 sprig fresh rosemary (~2-3 tsp dried), finely chopped
  • 1 tbs olive oil
  • coarse sea salt and ground pepper
  1. Pre-heat oven to 400F
  2. Heat oil over medium heat in a medium sauce pan, add pepper and onion and cook until tender, stirring occasionally (3-5 minutes)
  3. Add rice and cook for 2 minutes
  4. Add stock, and bring to a boil
  5. Reduce heat and simmer, covered, for 40-45 minutes, until most of the water is absorbed and rice is tender
  6. Meanwhile, cut butternut squash in half lengthwise, remove seeds, brush with oil and sprinkle with 1 tsp rosemary
  7. Place squash flesh side down on a parchment paper-lined baking sheet
  8. Tuck peeled garlic cloves underneath squash in cavities
  9. Roast at 400F for 25-30 minutes, until fork tender
  10. Remove from oven and allow to cool until skin can be safely peeled
  11. Chop squash into 1 inch cubes, stir into rice along with cranberries, mashed garlic and remaining rosemary
  12. Season with salt and pepper, to taste

Wild rice, cranberries, rosemary, and cubes of roasted garlic butternut squash combine in this seasonal, sweet and savory rice pilaf. Serve in mini pumpkins for a festive Thanksgiving side dish. Pin for this and more Thanksgiving dishes.

Mushroom Kale Spring Rolls | Beauty Detox Challenge

kale mushroom spring rolls

This week’s Beauty Detox assignment was to create a variation of Kimberly Snyder’s Warm Kale and Mushroom Beauty Salad. I made my salad over the weekend and then I used the leftovers in spring rolls for dinner last night. I didn’t photograph my salad on its own, so here I’m sharing my Kale and Mushroom Spring Rolls. I enjoyed them with a bowl of miso soup and a small salad topped with sauerkraut and black sesame seeds. So my entry for this week’s challenge is a salad in a spring roll, ok? Yeah, let’s go with that!

I recently made spring rolls and cooked them with a quick shallow fry. They tasted great but a couple didn’t hold together that well and I thought they might have soaked up a bit too much oil. This time around, I baked them in the oven and it was a lot easier that having to stand over the stove while avoiding getting burned by hot oil.

baked spring rolls

I sautéed my vegetables first since they were originally made for the salad, but another option is to coat the raw veg with a tablespoon of oil before wrapping. That might increase the bake time a bit.

Usually in a stir-fry salad like this, I would add some tamari. But since it’s Sugar-Free September, I’ve been avoiding most sauces. To give this salad flavour, I loaded on the spices, and the flavours worked really well in my spring roll version, too.

Mushroom Kale Spring Rolls
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Recipe type: vegan, vegetarian
Serves: 2-3
  • 6 rice paper wrappers
  • 2 tbs coconut oil
  • 4 cups chopped kale
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1" ginger root, minced
  • ¼ cup thinly sliced carrot
  • ¼ cup chopped zucchini
  • ¼ cup chopped broccoli
  • ¼ onion, chopped
  • ¼ tsp crushed chili pepper flakes
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp cumin
  • ¼ tsp salt
  1. Preheat oven to 375F
  2. Place a wire baking rack over a parchment lined baking sheet and brush with small amount of oil
  3. Heat 1 tbs oil over medium heat
  4. Add mushrooms, kale and onion and sautee for 3 minutes
  5. Add remaining vegetables, garlic, ginger and spices
  6. Cook for an additional 5 minutes, until kale is softened and onions are translucent
  7. Working one at a time, prepare rice wrappers by placing in a shallow dish with warm water for 30 seconds
  8. Transfer to a clear surface and place ½ cup vegetables in centre
  9. Fold over sides and roll, placing seam side down on baking rack
  10. Brush each roll with remaining oil
  11. Bake on rack over sheet for 20-30 minutes

kale mushroom spring rolls


Make sure to check out Kimberly’s warm kale and mushroom salad. And for my other Beauty Detox assignments, click here.