Sweet Potato Noodles with Apples, Almonds and Baby Kale (gluten free, milk free)

Sweet Potato Noodles with Apples, Almonds and Baby Kale (gluten free)

"No vegetables for me! I just want noodles!" Who hasn't had days like this? G-man and the Cadet are really good eaters most of the time, but last night I had to pull a Jedi Kitchen Trick. Take cooked and mashed sweet potatoes, add some masa harina, a wee bit of seasoning and an egg, and you've got a gluten-free noodle that is spiked with nutrition.

The boys gobbled theirs up plain, while Stealthy Dad and I enjoyed a more grown-up version: tossed with olive oil, apples, almonds and fresh baby kale from our garden. Either way, we had a great meal.


Sweet Potato Noodles

1 cup non-GMO masa harina
1/4-1/2 tsp salt
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp cinnamon
1 cup cooked, mashed sweet potatoes, cooled to room temperature
1 egg


Mix the masa harina, salt, and spices together. Add the sweet potatoes and mix well. Beat an egg, and stir it into the dough. Gently knead the dough on your table or board. (It will seem stickier than a regular wheat pasta.) Form a ball and let it rest for about ten minutes.

Tear off a two sheets of parchment paper, each about two feet long. Place the dough ball in the center of one sheet and cover with the other. Roll the dough out to less than a quarter inch thick.

Lift off the top parchment. With a sharp knife, cut the rolled dough into strips. I found that strips about a half inch wide and two inches long worked well. Without gluten to hold them together, longer noodles might fall apart in the pot.

To cook the noodles, gently peel them off the parchment and drop them into boiling water. Check for al dente after about five minutes.

Serve plain, with a bit of butter or olive oil, or with the following:

1/4 cup olive oil
1 tbsp finely chopped green onion or leek
1/4 cup sliced almonds
1 tart apple chopped but not peeled
1 cup fresh baby kale
1/4 tsp salt (optional. We did not need it.)

Sautee the green onion in the olive oil. Add the almonds, stir briefly and remove from heat. Add the apple to gently warm it without cooking it through. Just before serving, toss in the baby kale. Either toss in the noodles or pour this mixture over top in a serving dish.

[I have not tried it yet, but I bet this would be wonderful over mixed greens instead of noodles.]

I shared this post with Monday Mania,  Martha Mondays,  Meatless Mondays, the Homestead Barn Hop and Scratch Cookin' Tuesday,  Fat Tuesday,   Slightly Indulgent Tuesday,  Real Food Wednesday, Healthy 2Day Wednesday,  Gluten Free Wednesday and Fight Back Friday.

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