A Must-See, Must-Eat: Spiralized Sweet Potato with Kale Pesto

A Must-See, Must-Eat: Spiralized Sweet Potato with Kale Pesto

Kitchn Video
Aug 16, 2016

If you're zoodled out or need a new vegetable to try in your spiralizer, then this is the recipe for you. Perfect as a main or side dish, spiralized sweet potato with kale pesto is a fresh take on serving your vegetables with a twist.

Spiralize the sweet potatoes on the largest noodle setting and cook them in a skillet with a bit of oil until softened. You'll want them to feel supple and pliable — not mushy. Once they're cooked, remove the noodles from the heat before tossing with kale pesto.

You'll find the assertive flavors in the pesto balance the sweet potatoes. You can toss the two together and enjoy immediately, but this dish is equally delicious when served slightly chilled.

Spiralized Sweet Potatoes with Kale Pesto

Makes 1 1/2 cups, enough for 6 to 8 servings of pasta


1 pound sweet potatoes, washed with peels removed
2 tablespoon olive oil
1/2 cup chopped walnuts
8 ounces kale, trimmed, rinsed and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper

Heat a very large skillet over medium heat. Add the olive oil and heat until shimmering. Spiralize the sweet potatoes on the largest noodle setting. Add to the skillet and cook and stir 5 to 7 minutes or until just cooked through. Remove from heat to cool.

Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes

Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.

Drain the kale and plunge it into the cold water. Drain again, then place the kale on a clean dishtowel and blot away the moisture.

Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt, and pepper in a blender and purée until uniformly smooth. You may need to add more olive oil to reach desired consistency.

Toss 1 cup of the pesto with the sweet potato noodles. Serve immediately. Store remaining pesto as noted below.

Recipe Notes

  • Storage: To refrigerate, cover with plastic wrap directly on the surface of the pesto; will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.
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