These goat cheese sweet potato noodles are tossed with caramelized figs and chopped hazelnuts.
There are three things I want to say about this post.
1. Did you know there are disintegrated dead wasps inside of figs? I read this article the other day thanks to Patti and I’m simultaneously amazed and grossed out. But mostly amazed because I still ate them after reading it.
2. I have no idea why I didn’t think to use my beloved julienne peeler on sweet potatoes before this. I guess I just always thought potatoes would be too hard to peel like that. Turns out, nope, not the case. Just another reason to buy one of those babies. Best $10 gadget I have in my kitchen.
3. This is the third recipe with goat cheese I’ve posted in the last 10 days. Sorry? But not really? Because who wouldn’t want to eat sweet potato noodles covered in a creamy goat cheese sauce tossed with sweet caramelized figs and crunchy hazelnuts?
Answer: no one. Or, a crazy person.
- 2 large sweet potatoes, made into noodles with a julienne peeler
- 1 cup chopped fresh figs
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1/2 tablespoon chopped rosemary
- salt and pepper
- 3 ounces goat cheese
- 1/4 cup milk
- 1 small garlic clove, minced
- 1/4 cup chopped hazelnuts
- Bring a large pot of water to a boil. Once boiling, add sweet potato noodles and cook for 1 minute. Strain in a colander and place sweet potato noodles in a large bowl.
- Heat olive oil in a skillet over medium heat.
- Once hot, add the figs, honey, rosemary, salt and pepper.
- Toss to combine and let cook for about 5-10 minutes until figs start to turn golden brown around the edges and caramelize. Remove from heat and set aside.
- Whisk together the goat cheese, milk and garlic. This is easiest if the goat cheese is room temperature, otherwise heat in the microwave for 10-15 seconds before whisking.
- Pour the goat cheese sauce on top of the sweet potato and toss to coat.
- Add the figs and hazelnuts to the sweet potatoes and gently toss to combine.
- Serve warm or at room temperature.
Amount Per Serving: Calories: 250Total Fat: 9gCarbohydrates: 35gProtein: 7g