Spiralized Sweet Potato Skillet

I absolutely love sweet potatoes. They're delicious, packed with vitamins, a beautiful vibrant color, and can be prepared in numerous ways, making for a neverending list of delicious dishes that can be made from this simple root vegetable.

And, another great characteristic of sweet potatoes is that they are gentle on the tummy, yet provide a good amount of fiber, especially if you choose to leave the skins on. This particular recipe calls for the skins to be removed, but you will enjoy the nuttiness added by cooking the spirals in a skillet, which takes this orange spud to a whole new level.

Serves 4–6

Ingredients for spiralized sweet potato skillet

• 2 1/2 tablespoons extra virgin olive oil
• 1 pound of ground chicken
• 2 medium sweet potatoes, spiralized using thinnest blade (noodles slightly trimmed so they aren't too long)
• 1 bunch of broccoli cut into small florets
• Salt and pepper to taste
• Pinch red chili pepper flakes (optional)
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/2 cup freshly grated parmesan cheese

Directions for spiralized sweet potato skillet

1. Heat 1/2 tablespoon of oil in a large (12-inch) skillet over medium-high heat. Add ground chicken and brown, breaking it up as it cooks. Spoon onto a plate and set aside.
2. Turn the heat down to medium and add the remaining 2 tablespoons of oil to the skillet.
3. Add sweet potato noodles and broccoli and then saute, tossing gently with tongs, until the noodles are al dente (about 5 minutes). Add garlic and saute until fragrant, about 30 seconds.
4. Add the chicken broth and continue to saute until the noodles are al dente, another 1-2 minutes.
   Remove the skillet from heat and add parmesan cheese and chicken, toss to combine, and serve.