Rock and roll, spiralizer.  You've officially taken the front seat in the must-have kitchen tools of the year. Folks can't get enough of this fun tool that turns just about any veggie or fruit into a noodle. This time, it's all about the sweet potato.

These sweet potato noodles hit the spot when you're craving a warm, hearty, and comforting dinner. But, unlike pasta, you're getting more veg in every bite.

Sweet Potato NoodlesFirst, to make the noodles, wash and peel a sweet potato and spiralize into noodles with the medium blade. Heat a large nonstick skillet over medium-high heat. Sauté the noodles for 4-5 minutes, stirring frequently. Pour on your favorite sauce and serve, or make the recipe below.

Sweet Potato Noodles with Bacon and BrusselsSmoky bacon and earthy Brussels sprouts unite to bring a punch of flavor and texture to this naturally sweet veg. Add a couple of cashews for a touch of crunch, and you've got a healthy main course meal that feels just as decadent and satisfying as your average pasta dish.

IngredientsMakes 2 servings2 sweet potatoes, washed, peeled, and spiralized2 cups of Brussels sprouts, trimmed and halved3 slices center-cut bacon, chopped1 garlic clove, minced1-2 teaspoons of fresh herbs, such as thyme or oregano1/8 teaspoon salt1/8 teaspoon freshly ground black pepper2 tablespoons roasted unsalted cashews, halved

PreparationHeat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove bacon. Add garlic, and sauté for one minute or until fragrant. Add Brussels sprouts, and sauté for 5 minutes. Remove Brussels sprouts.

Add one tablespoon of olive oil and fresh herbs to the pan. Sauté noodles for 4 minutes, stirring frequently. Stir in bacon, Brussels sprouts, and cashews, and cook for one minute. Remove from heat; stir in salt and pepper.

CALORIES 232; FAT 6.3g (sat 1.6g, mono 2.4g, poly .83g); PROTEIN 10g; CARB 38g; FIBER 8g; CHOL 8mg; IRON 3mg; SODIUM 373mg; CALC 85mg

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