2poundssweet potatoespeeled & spiralized on medium setting
2dashes Italian seasoning
Salt & pepperto taste
Prep your sweet potatoes and mushrooms.
Add the oil to a large, fairly deep skillet. Over medium-high heat, sauté the mushrooms, garlic, and Italian seasoning for 4-5 minutes, stirring often.
Sprinkle in the flour and give it a good stir, then add in the cream and let it cook for about a minute.
Add in your sweet potato noodles. Cover the pan and reduce the heat to medium. Cook for 2 minutes.
Toss the sweet potato noodles with tongs or 2 spoons, then cover the pan again and cook for another 2 minutes or until noodles are cooked to your desired doneness (they will start to disintegrate quickly the more you cook them).
Season with salt & pepper as needed and serve with parsley sprinkled over top.
Serving size really depends how hungry you are and if you're serving anything else with it. It definitely feeds more than 2 light eaters, but 4 is a bit of a stretch if it's served by itself.
I like my sweet potato noodles to be al dente (slightly undercooked), so you can cook them for a bit longer if you like them even softer.