Crispy Swoodles with Bacon by Michelle Tam

Crispy Swoodles with Bacon

Yield 4 servings



  1. Preheat your oven to 400°F on convection mode (or, if you don’t have a convection function on your oven, set it to 425°F on regular mode), with the rack in the middle position.
  2. While the oven is heating up, toss the bacon bits into a large skillet and crank the heat to medium. Cook, stirring occasionally until all the fat is rendered and the bacon is crispy, about 15 minutes.
  3. While the bacon is turning into crunchy porky bits, spiralize the sweet potatoes, carrots, and onion. To ensure success, make sure you’ve got thick ’n girthy veggies (at least 1½ inches in diameter) and make sure the ends are sliced smoothly and evenly.
  4. Grab a rimmed baking sheet and place the veggie noodles on top. If the strands are crazy-long, use a pair of kitchen shears to cut the swoodles into more manageable lengths.
  5. When the bacon bits are crunchy, use a slotted spoon to transfer them onto a paper towel-lined plate.
  6. Toss the vegetable noodles with 1½ teaspoons kosher salt and the reserved bacon drippings. (If you want to make this dish vegetarian-friendly, substitute ⅓ cup olive oil or avocado oil in place of the bacon grease.)
  7. Place the tray of veggies into the oven and roast for a total of 35 to 45 minutes, stirring the veggies every 10-15 minutes to make sure they cook evenly.
  8. The swoodles are done when the veggies are tender and have crispy bits all over. Watch your veggies like a hawk in the last 10 minutes to ensure that the onions and sweet potatoes don’t burn!
  9. Squirt on the juice from one lime and season to taste with salt and pepper.
  10. Top the roasted swoodles with a shower of chopped parsley, chives, and crispy bacon bits. Serve immediately with your favorite roasted meats or seafood.


If you’ve got any leftovers, you can store them in the fridge for up to a week or in the freezer for a few months.

Recipe by Nom Nom Paleo® at