Recipies

3 - 4 medium sweet potatoes, peeled and washed
2 tablespoons olive oil
Salt and black pepper to taste
1/4 cup unsalted butter
3 sprigs fresh rosemary, leaves stripped from the stem
1 cup queso fresco, crumbled (or more if you want)

Spiralize sweet potatoes. Set aside.
Heat oil in a large skillet over medium heat. Add sweet potato noodles and cook for about 5 minutes, or until slightly soft. Season with salt and pepper to taste. Remove from skillet and place on a serving bowl.
In the same skillet melt butter over high heat. Add rosemary; cook until butter begins to brown and sizzle, about 1 -2 minute. Remove skillet from heat.
Add butter to the sweet potato and toss until the noodles are well coated.
Sprinkle with cheese and serve immediately.
Notes

There are many different types kitchen gadget to turn veggies into noodle. I used Paderno World CuisineTri-Blade Plastic Spiral Vegetable Slicer .

Do not overcook the sweet potatoes; they should be a bit soft but still crunchy.

You can substitute Queso Fresco with Feta cheese.
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