Orange You Glad Your Box Has Sweet Potatoes?


I love making pasta out of vegetables. Even if gluten isn’t your worst enemy you really should try it out because it’s so much prettier than normal pasta, cheaper, and take maybe a fifth of the time to make! It’s also absolutely delicious. Sweet potato noodles are probably my favorite of all the veggie noodles, and they’re definitely easier to make with a spiralizer (I’m telling ya- it’ll be one of the best investments you make), but you can also make the noodles by hand with a normal peeler just like we did with the zucchini pasta! These can be a great side dish, or make them the base of your meal like I did. I tried brining my chicken before baking it and it made all the difference! See below, try it out, and let me know what you think! Also I chose pesto for the night, but feel free to top it off with any sauce of your choosing. Enjoy!

Servings: 2 people
2 medium sweet potatoes
1 chicken breast
salt and pepper (and any other spices you’d like)


  • Preheat oven to 450 degrees
  • Fill a bowl with warm water and dissolve a 1tbsp of salt
  • Place chicken breast in water to brine for 15 minutes
  • Remove chicken breast, rinse with water, and pat dry
  • Rub chicken breast with olive oil and season with salt and pepper and any other desired spices
  • Place chicken in pan and cook in oven for 25-30 mins
  • Peel sweet potato skin and then continue peeling or spiralize to get noodles (both ways pictured)
  • Place 2-3 tbsp of olive oil in a large skillet and add sweet potato noodles
  • Season with salt and pepper and any other desired spices (I added some garlic powder)
  • Stir until noodles begin to wilt and turn a darker orange, about 6-8 mins
  • Add pesto or tomato sauce or whatever sauce your heart desires
  • Cook for 3-5 more minutes
  • Plate your noodles and top with cheese and cut up chicken strips