Roasted spiralized sweet potatoes

I had to work this weekend so Iasked my husband to go to the 25th anniversary celebration at Cook Wares. Over the years Ihad taken classes at Cooks Ware and had bought my share of items from them.  They were selling their anniversary cookbook and vendors were selling some of their favorite gadgets.  So I sent my husband to buy the cookbook and a gadget.

Happily,  my husband found an OXO Good Grips 3-Blade Spiralizer with StrongHold Suctionthat actually works. This is my third attempt at owning a spiralizer.  First, I tried a hand held version, but it was awkward and hard to hold.  Next I tried an electric version which was bettter but still did not work well.  In order for it to work well the vegetable needs to be just the right size.  Though even still the vegetable often fell to the side and would not spiralize properly.

This is the spiralizer my husband picked up at Cooks Ware. It is the Good Grips Oxo spiralizer. What I like is that the vegetable/fruit is held in place by the spiralizer plate and turner. It is all manual so no worries about electricity. There is a separate case for the blades which makes it easy to store. It stays in place on the counter with suction.  Clean up is very easy.

I used the fettucine spiral to make a sweet potato salad.

Using a recipe that came with the device, I roasted the sweet potatoes in a 385 degree oven. Use  2 sweet potatoes, peel and spiralize with the fettuccine blade. Add 2 tablespoons of olive oil, salt and pepper. Roast the sweet potatoes for 20-25 minutes, turn once. While baking mix together red wine vinegar, olive oil, diced red pepper, red pepper flakes, salt and pepper in a food processor. Mix until well blended. Once the sweet potatoes are cooked add the vinaigrette dressing to the potatoes and mix well. Serve warm or at room temperature.  Makes a great side for grilled steak and onion straws.