Ingredients
- 2 large sweet potatoes, peeled
- 1 tablespoon olive oil
- 1 pound hot Italian sausage
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/4 teaspoon dried crushed red pepper
- 1 cup chicken broth
- 2 cups baby spinach
- 1 cup grated Parmesan cheese
- 1 cup fresh basil leaves, sliced
Directions
- Using a spiralizer, make ribbons of sweet potatoes; set aside.
- In a large Dutch oven over medium-high, heat oil. Cook sausage until browned and no longer pink; drain.
- Stir in sweet potato ribbons, garlic, salt and peppers. Add broth and cook until sweet potatoes are cooked through, 8 to 11 minutes.
- Add spinach, Parmesan cheese and basil to Dutch oven. Toss mixture until well blended.
Serves: 4
