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Sweet Potato Carbonara

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by: Cheeky Kitchen
Updated Oct 5, 2017
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Veggie noodles are a delicious way to have your pasta and get more veggies while you’re at it. Which means, more butter for you—or at least for me! In this easy twist on a fave, sweet potato ribbons (spiralized or julienned sweet potato would also work) are tossed with mushrooms, bacon and butter-butter-butter for a quick and creamy dinner you will want to eat thrice weekly.

More About This Recipe

  • Seems the spiralizer movement is here to stay. Veggie noodles of all kinds are the perfect pasta stand in for everyone from gluten-free goddesses to paleo cavekids. For those of us too lazy to make their own veg noodles, ready-made “voodles” have been showing up in all sort of forms. The fresh fruit and deli section of three of my local grocers now sell zucchini, sweet potato and butternut squash noodles. All cut and ready to cook. Be still my heart. Whether you’ve got your own grocery with ready-to-go options, are a rock star with the spiralizer, or have an easy-peasy handheld julienne cutter (perfect for “peeling” your own spaghetti-esque noodles), you gotta grab a sweet potato and toss it in garlicky carbonara with mushrooms and bacon and spinach and love. Need I say more? Grab a fork, baby. Dinner (and bacon, and Sweet Potato Carbonara) is served.

Sweet Potato Carbonara

  • Prep Time 10 min
  • Total 20 min
  • Servings 2
  • Ingredients 10
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Ingredients

  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 12 oz (about 2 cups) sweet potato ribbons or spirals
  • 8 oz sliced baby bella (cremini) mushrooms
  • 2/3 cup half-and-half
  • 1 tablespoon cornstarch
  • 2 cups baby spinach
  • 8 slices cooked bacon, finely chopped
  • 1/2 cup shredded Parmesan cheese
  • Salt and pepper, to taste

Instructions

  • Step 
    1
    In a large skillet, melt butter over medium-high heat. Add garlic, cooking for 30-60 seconds until aromatic. Toss sweet potato ribbons and mushrooms into the pan. Sauté until shiny and crisp-tender, about 3 minutes.
  • Step 
    2
    Whisk together half-and-half and cornstarch. Drizzle atop the veggies in the pan, stirring gently just until the sauce begins to thicken. Lower heat to medium, toss in spinach and bacon, and allow to cook just until the spinach begins to wilt.
  • Step 
    3
    Transfer to a serving bowl and season with salt and pepper to taste. Top with Parmesan.

Nutrition

780 Calories
51g Total Fat
30g Protein
49g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
780
Calories from Fat
460
Total Fat
51g
79%
Saturated Fat
29g
145%
Trans Fat
1 1/2g
Cholesterol
140mg
47%
Sodium
1270mg
53%
Potassium
1410mg
40%
Total Carbohydrate
49g
16%
Dietary Fiber
7g
28%
Sugars
14g
Protein
30g
% Daily Value*:
Vitamin A
560%
560%
Vitamin C
15%
15%
Calcium
50%
50%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 6 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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