Ingredients:

  • 2 lbs large sweet potatoes, peeled
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp smoked paprika

Instructions:

  1. Peel the sweet potatoes and run them through the spiralizer using the spaghetti or curly setting.
  2. Place the spirals in a large bowl and toss gently with salt and black pepper to draw out excess moisture.
  3. Whisk together the olive oil, melted butter, minced garlic, and chopped rosemary.
  4. Pour the infusion over the potato spirals and toss until every strand is coated.
  5. Spread the spirals onto a parchment-lined baking sheet, leaving small spaces between them to ensure they crisp rather than steam.
  6. Bake at 400°F (200°C) for 25–30 minutes until the edges turn deep mahogany brown.
  7. Remove from the oven and let rest for 5 minutes to allow the sugars to set.
  8. Garnish with fresh parsley and smoked paprika before serving.