Sweet potato noodles with rosemary, bacon and pecans

I know, we had you at “bacon”, but here are a couple more reasons to try this sweet and savory vegetable pasta. First, its gluten and dairy free, making it compatible with the paleo or primal diets and a safe bet for food allergy sufferers, although you may wish to skip the nuts. Second, also really quick and easy to prepare. The sweet potato noodles cook in less than three minutes!


2 medium sweet potatoes

2 slices bacon, nitrate/nitrite free

1 large shallot, minced

1 sprig rosemary, needles only, minced

¼ cup pecans, toasted for 1-2 minutes under a broiler

Sea salt

Freshly ground pepper


Cook the bacon over medium-low heat, turning frequently, until it browns and renders most of its fat, about 15 minutes.

While the bacon is cooking, run the sweet potatoes through a vegetable spiralizer. If you don’t have one, you can use a mandoline to julienne them lengthwise. Place the “noodles” in a steamer basket and over barely simmering water. Cover and cook for 2 to 3 minutes, or until almost tender. Remove to a colander and drain.

When the bacon has finished cooking, remove it to a paper towel or cooking rack to drain and cool, then slice into thin strips.

Add the shallot and rosemary to the bacon fat and cook for 2 minutes, scraping up all of the browned bits at the bottom of the pan. Add the pecans and sweet potato noodles and toss gently. Season generously with salt and pepper.

Place into serving bowls and garnish with bacon pieces.