Saved Shopping ListsRecipes in my list Sweet Potato Pasta with Brussel Sprouts and Pistachios removeMy shopping list Reload List Save Print1 large sweet potato peeled and spiralized 1 Roughly 4 cups of Brussel sprouts 2 T coconut oil 1 T maple syrup 1 sea salt to taste 1 tsp garlic powder (optional) 1 cup raw pistachios
