The Healthy Spiralizer Cookbook (37 page)

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SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN

PER SERVING:
Calories: 485; Total Fat: 29g; Saturated Fat: 25g; Cholesterol: 0mg; Total Carbs: 55g; Fiber: 10g; Protein: 6g

Spiralizer alternative:
If you have an hourglass spiralizer, you can substitute 6 large carrots for the sweet potatoes.

FOR THE SWEET POTATO CAKES

2 sweet potatoes, peeled, ends cut flat, and spiralized into spaghetti noodles

¼ cup coconut oil, melted

1 egg, beaten

½ teaspoon homemade Sriracha (
here
) or store-bought

½ onion, chopped

2 garlic cloves, minced

½ cup almond meal

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

FOR THE AIOLI

1 cup Garlic Aioli (
here
)

1 teaspoon homemade Sriracha (
here
) or store-bought

Zest of 1 orange

TO MAKE THE SWEET POTATO CAKES

1. Preheat the oven to 375°F.

2. Line a baking sheet with parchment paper.

3. Cut the sweet potato noodles into 2-inch pieces.

4. In a large bowl, whisk together the coconut oil, egg, and sriracha. Stir in the sweet potato noodles, onion, garlic, almond meal, salt, and pepper.

5. Spoon the mixture onto the prepared baking sheet in eight equal parts.

6. Bake in the preheated oven for 15 minutes. Flip with a spatula and bake for an additional 15 minutes, until cooked through and golden.

7. Serve topped with the aioli or cool and use as sandwich bread.

TO MAKE THE AIOLI

1. In a small bowl, whisk together the garlic aioli, sriracha, and orange zest.

2. Serve on top of the sweet potato cakes.

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Blade D