Breakfast · Lunch / Dinner

Stacked Sweet Potato Breakfast Sliders

Let’s talk about Spiralizing.

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I love to spiralize. Not that I used noodles much before, but I really do not miss them now that can make a plate filled with veggie noodles.

Spiralizing is simply using a spiralizer to cut veggies or fruit into long ribbons or strips.

My recommendation is to buy a good quality spiralizer from the get go.

  • First I bought a hand held one, but it only worked for long skinny vegetables like zucchini.
  • I then bought a plastic hand turn one. It allowed me to spirazle any vegetable, no matter there shape, but it broke after 2 months.
  • I now have a Kitchen Aide 5 Blade Spiralizer that attaches to my mixer. I highly recommend this product because it is durable, works for any vegetable or fruit, & has 5 blades, which most others do not.

Image result for kitchenaid spiralizer

I think everyone should invest in a good spiralizer! It will give you the ability & encourage you to make so many fun, healthy, colorful & yummy dishes.

My favorite veggies to spiralize are beets, butternut squash, zucchini & sweet potatoes.

I usually create Buddha Bowls with my spiralized veggies, but decided to create more of a bun this time.

Stacked Sweet Potato Breakfast Sliders

  • Servings: 2
  • Difficulty: easy
  • Print



  • 3/4 c spiralized sweet potato
  • 1/2 – 1/4 tsp Italian seasoning  (I like Flavor God’s)
  • 1 T coconut oil, melted (or one cage-free egg*, beaten)

*I try to avoid using eggs as much as possible for health & environment reasons. Using an egg will allow the sweet potatoes noodles to stick together better. Coconut oil will make more of a crispy platform.

Toppings I used:

  • Roasted & sliced beets
  • Plain greek yogurt or tahini
  • 4 slices smokey maple bacon tempeh, baked
  • Roasted yellow pepper
  • Diced tomato
  • Salsa
  • Cilantro
  • Roasted brussels sprouts, on the side


  1. Preheat your oven to 450F.
  2. Heat a large skillet over medium heat & add the sweet potato noodles.
  3. Cook until they start to soften, about 8 minutes.
  4. Transfer the noodles to a bowl & allow to cool.
  5. Stir in the Italian season & melted coconut oil (or beaten egg*).
  6. Place the noodles into the cups of 4 small muffins tins or 2 small cake tins, forming nests. Press them in firmly & freeze for 15 minutes.
  7. Line a baking sheet with foil & place the firmed up sweet potatoes on the sheet.
  8. Bake until tops start to brown, about 12 minutes.
  9. Remove & stack with desired toppings. Be creative! Enjoy 🙂

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What will you stack your sweet potato base with?!


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