I was planning meals last week and thought the  kale and cannellini-stuffed sweet potato  meal I'd made before sounded good, but then I remembered a friend's recent Instagram post that showed a pan full of sweet potato "noodles," and I was reminded that I wanted to try that out. I'd had some  success  making "zoodles," or zucchini noodles, and I wanted to experiment more with alternative forms of pasta. So I basically decided to deconstruct the stuffed sweet potato meal and switch out kale for spinach. Ingredients 2 medium-to-large sweet potatoes 2 bags baby spinach 1 BPA-free box cannellini beans 2 cloves garlic, chopped olive oil salt, pepper, cumin, cayenne I used the same piece of equipment--a mandolin--as I used for the zoodles. I had a little more difficulty with the raw sweet potatoes, as they're much firmer than zucchini, so I had to press the potato across the blade with more force, which made me more likely to also slice a finger ...