Can you tell that I got a plethora of sweet potatoes from my farmers market this week? This is two simple sweet potato recipes in a row, but only because they taste amazing and I LOVE sweet potatoes. I don’t know about you, but I used to eat a lot of pasta. We all know that I can’t anymore, but this is better than anything I have ever had. The flavors are amazing and it is so simple to put together. You will be having this staple on a nightly basis during the week, I know I will be at least. I can’t take all of the credit for this recipe, I was laying in bed browsing through buzzfeed and found something similar so I decided to Paleofy it :)
I think sometimes I may eat too many sweet potatoes, but in that rare occasion of doubt I hop on google and find research to justify my overeating. Normally I do this while I am eating them anyways to continue refining my multitasking skills. I am actually excited to read your comments when you make this. I would love for you to share your variations so I can keep spicing my dinners up. I already have some dreams of making this with a cashew cream sauce to make a sweet potato noodle alfredo.
I think I have talked about sweet potatoes enough, so I just want to take a second to say thank you. We all live in this world that is full of busy work and distractions, and I genuinely love and appreciate every comment you take the time to leave me. One of my daily habits is laying in bed and reading all the comments, tweets, etc that I get throughout the day. It’s an amazing feeling to fall asleep smiling every night so THANK YOU. Just in case you don’t know I am on twitter, you can follow me there too. I tweeted this message earlier just to say thank you :) You can actually click on the follow button below to talk to send me some tweet love.
I love all my twitter followers, that is all I wanted to say :)
— Civilized Caveman (@CookingCaveman) February 27, 2014
No more small talk, time to make the bacon. Oh wait, I didn’t put bacon in this recipe but I guarantee you that if you do, I will come eat dinner with you :) Enjoy!!
- 2 large sweet potatoes, peeled
- 1 cup dried figs (about 15 figs), roughly diced
- 1 (4 ounce) package prosciutto (8 large slices), cut into 1 inch squares
- 1 cup slivered almonds
- 1 (4 ounce) container crumbled goat cheese (optional)(equals 1 cup)
- 1/2 teaspoon sea salt
- 1/2 tablespoon olive oil
- 2 tablespoons water
- Chop the pointed ends off your sweet potato and spiralize it. If you don't have a spiralizer you can use a julienne peeler to make noodles
- Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide
- Slice dried figs into thin rounds, being sure to remove the hard stems
- Place a large saute pan over medium heat with your olive oil
- Add your sweet potato noodles and season with sea salt
- Cook for about 5-7 minutes or until sweet potato noodles soften and are no longer raw. Be sure to stir frequently so that the noodles don't burn.
- When done, transfer to a plate.
- In the same skillet over medium heat, add sliced proscuitto and cook for about 3 minutes, flipping halfway through cooking or stirring often
- Add sliced figs and slivered almonds and cook for another 3 minutes until your figs are soft and slightly browned. Stir often
- Add 1/2 cup of your goat cheese and water, stir together to melt the cheese slightly and then add all of the sweet potato noodles
- Stir until well combined and remove from the heat
- Serve immediately and garnish with your remaining 1/2 cup goat cheese.
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