Spiralized Sweet Potatoes and Apples in Browned Butter
Spiralized sweet potatoes and apples are quickly sautéed in browned butter for a fast and easy side dish that's a crowd pleaser.
Servings: 4
Calories: 145.1kcal
Equipment
- Medium skillet The skillet should not be dark in color as it would be difficult to track the butter as it browns.
Ingredients
- 1 large sweet potato peeled
- 1 apple (Honey Crisp, Fuji, or Pink Lady) peeled
- 1 teaspoon lemon juice
- 4 tablespoons unsalted butter
- ½ large Navel orange juiced
- 1 tablespoon brown sugar
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 2 teaspoons minced chives
Instructions
- Peel the sweet potato and apple. Spiralize both the sweet potato and apple (see the post for details and tips). When spiralizing the apple, attach the apple onto the coring blade where the apple core is. Alternatively, core the apple using an apple corer. Toss the apple spirals with lemon juice.Make it easier: Only spiralize the sweet potato. Dice the apple, or slice it into ¼" batons.
- Melt the butter in a medium skillet over medium heat and heat until the butter begins to brown. Keep your eye on it to make sure it doesn't get away from you and begin to burn.Add the sweet potato spirals and carefully toss to coat, using a large metal spoon or tongs. Continue to turn every minute or so for 5 minutes.
- Add the apple spirals and orange juice. Cook for another 5 minutes or until both the potato and apple is 'al dente'.
- Mix the brown sugar, nutmeg, cinnamon, and salt together and toss into the potato and apple 'noodles'. Top with the chives and serve warm.
Nutrition
Calories: 145.1kcal | Carbohydrates: 11.7g | Protein: 0.4g | Fat: 11.5g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30.1mg | Sodium: 75.8mg | Potassium: 89.5mg | Fiber: 1.5g | Sugar: 9.2g | Vitamin A: 487.8IU | Vitamin C: 13.3mg | Calcium: 17.5mg | Iron: 0.1mg