1/1 Photo of Sweet Potato "pasta" With Tangy Marinara: a Raw Food R
Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente noodle. You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy. Please visit my Web site for the complete article with photo and additional raw food recipes.
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- 1Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.
- 2Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.
- 3Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.
- 4Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.
- 5Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.
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Nutritional Facts for Sweet Potato "pasta" With Tangy Marinara: a Raw Food R
Serving Size: 1 (207 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 367.4
- Calories from Fat 182
- Total Fat 20.2 g
- Saturated Fat 2.7 g
- Cholesterol 0.0 mg
- Sodium 840.4 mg
- Total Carbohydrate 51.6 g
- Dietary Fiber 19.0 g
- Sugars 13.0 g
- Protein 12.2 g