I realized I haven't used the spiralizer in quite a while, so I think it's getting moved to an upper (stepstool-requiring) cabinet. The zucchini noodles did come out well, but shorter strips would be fine, and just wouldn't have the visual noodle-like look. It's not like anyone is going to mistake them for spaghetti. Salting/rinsing zucchini helps with the texture, and that step is probably more important than the spirals.
I generally roast sweet potatoes, sliced thinly and brushed with oil (I learned to look for the skinnier long ones at the store, they are easier to cut through. I should probably not be trusted with a mandoline.) Or is this the 'yam' thing that you don't like? If you can slice them thin enough and keep them from overlapping, they are almost potato-chip like.
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timeasmymeasure
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I generally roast sweet potatoes, sliced thinly and brushed with oil (I learned to look for the skinnier long ones at the store, they are easier to cut through. I should probably not be trusted with a mandoline.) Or is this the 'yam' thing that you don't like? If you can slice them thin enough and keep them from overlapping, they are almost potato-chip like.