Sweet Potato Bun Spiralizer Recipe
Sweet Potato Bun spiralizer recipe was my go to recipe when my ‘I don’t eat bread’ grand-daughter visited over the holidays. To be honest my husband and I have stopped buying store bread because of all the preservatives in it. I make home made bread or get real creative and get my spiralizer out and make some buns that are really healthy and add some veggies in our diet too.
This recipe is great for just my husband and I but it is easy to double up and make more as needed depending on the amount of guests coming over to eat. This fun sweet potato bun spiralizer recipe may even get our beloved Mitch in the kitchen getting creative for the two men in his life. Life is never boring with Mitch around and now his food can be exciting too. The steps are easy and there are only 5 ingredients so what is not to love?
(Courtesy of 150 Best Spiralizer Recipes by Jennifer Williams & Marilyn Hauge © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.)
Ingredients Makes 2 bun halves
1 sweet potato, peeled and ends cut flat 1
2 tsp olive oil, divided 10 mL
1 large egg 1
Pinch kosher salt Pinch
Pinch freshly ground black pepper Pinch
Two 3/4-cup (175 mL) ramekins, sprayed with nonstick cooking spray
Using a spiralizer, cut sweet potato into thin strands.
In a large skillet, heat 1/2 tsp (2 mL) oil over medium heat. Add sweet potato and cook, stirring, for 5 to 7 minutes or until softened. Let cool to room temperature, about 15 minutes.
In a medium bowl, whisk egg. Stir in sweet potato, salt and pepper. Divide between prepared ramekins, filling each about halfway and pressing the sweet potato down into the ramekins. Cover with plastic wrap and place a heavy can or jar on top of the wrap to weigh down the sweet potato. Refrigerate for 30 minutes.
Lightly coat a skillet with the remaining oil and heat over medium-high heat. Remove plastic wrap and invert ramekins to slide noodle buns onto skillet. Cook, turning once, for 3 to 5 minutes per side or until golden brown on both sides and hot in the center.
Store cooked noodle buns, wrapped individually in plastic wrap, in the refrigerator for up to 2 days. Or prepare through step 3, then refrigerate for up to 24 hours before cooking.
Disclosure: Grace received this book for review and loves the creative and healthy recipes in this cookbook!
Grace Hodgin @blessedelements.com/create