Sweet Potato “Pasta”

There are so many food fads swirling round, one of which is to use veg as a pasta substitution.  As I’m in the middle of a gluten free month it made sense to hop on this particular bandwagon.  Not sure how this experiment is going.  The initial pain free days have started to slide back.  And I did trip up here and there because there are hidden sources of wheat seemingly everywhere.  Including vodka!  I knew most vodka was grain distilled but I spaced it.  Now I’ve switched to potato vodka but they don’t really have flavoured potato vodka so the next step is to figure out how to flavour my own.

My sister gave me a spiral cutter for veg this year.  It’s a fun gadget for things like curly fries.  And it’s perfect to make “pasta” with the sweet potato.

Sweet potato pasta 1 2014

There is a bit of elbow grease needed to do this with sweet potato as it is pretty firm.  Actually my husband helped me out with this bit.  🙂

Sweet potato pasta 2 2014

In the skillet heat up some olive oil and soften a small chopped onion and a few cloves of garlic.

Sweet potato pasta 3 2014

Add in chopped pepper and mushrooms.  After a couple of minutes add the sweet potato.

Sweet potato pasta 4 2014

Add a cup of chicken stock and a cup of tomato sauce of your choice.  We had some arrabiata sauce to use up.  Stir well and cover to cook the potato.

Sweet potato pasta 5 2014

While this was cooking I did up some chicken for the non seafood lovers and some salmon for the rest of us.  I kept it simple and baked the salmon.  I also roasted potatoes as a side dish.

Sweet potato pasta 6 2014

I got a thumbs up all round even from my daughter’s friend who isn’t a fan, like me, of sweet potato.  🙂  And I have to say this was even better after a day or so for leftovers.  The flavours really came together.

12 thoughts on “Sweet Potato “Pasta”

  1. So difficult when you have allergies to foods you enjoy eating. There are so many great recipes you can create with sweet potatoes, though. Your recipe looks delicious as is.
    I have a friend who is gluten intolerant and I have tried making pasta for him with gluten free flours but the pasta is difficult to wotk with and just doesn’t taste that good. Commercial brands are better such as those made from corn or quinoa. Gnocchi, on the other hand, made with veggies and gluten free flour do work.

    • Yes, it must be difficult. I’m not sure if I’m gluten intolerant or not. I’m trying to see if it helps me. It did for awhile but now I’m seeing the symptoms again so I may not be on the right track. I’m going to try gluten again in a week or so and see if I feel worse or the same. I love gnocchi! 🙂

  2. I tried my spiral cutter once on a potato, and the curls just broke. But I had an idea that I haven’t tested out yet. What about par-boiling a potato or sweet potato first? Then the curls should remain intact? maybe?

  3. Very clever dish! I’d wondered how you’d make pasta with sweet potatoes, never having considered spiral cutting them. The fact that your kids liked it is icing on the cake. I made a variety of liquors for Christmas gifts last year — all using grain alcohol. I never made the connection between grain alcohol and gluten, though a few GF relatives did — a little too late, unfortunately. This year, as part of my mea culpa, I re-making them all with potato vodka. 🙂

    • It’s really a minefield. There are loads of gluten ingredients hidden in products in the US. Much more prevelant than say the UK. You find more corn starch in things there. Which is good because I can find yummy candy and custard. 🙂

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