Recipe Instructions:
Ingredients
2 tbsp. extra-virgin olive oil, divided
12 oz. spiralized sweet potatoes (sweet potato noodles), cut about 12" long
1 1/2 tsp. (or more) kosher salt
1 tbsp. unsalted butter
1 tsp. freshly ground black pepper, plus more
1/2 c. finely shredded Parmesan (about 1 oz.), plus more for serving
1/2 c. finely shredded Pecorino Romano (about 1 oz.)
Directions
Step 1
Arrange all prepped and measured ingredients within easy reach of the stove. (The cooking in this recipe goes quickly, so it’s essential to have everything ready before beginning.)
Step 2
In a medium nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add potato noodles and salt and cook, tossing occasionally, until slightly softened but still a bit crunchy, 2 to 3 minutes.
Step 3
Meanwhile, in a large skillet over medium-low heat, melt butter with remaining 1 tablespoon oil. Add pepper and cook, swirling pan, until fragrant, 30 seconds to 1 minute. Add noodles, Parmesan, and Pecorino and toss just until combined; season with salt, if needed.
Step 4
Divide noodle mixture among bowls. Top with more Parmesan and pepper.
