These Grain-Free Bagels Are Made With Sweet Potatoes — And They're Insanely Delicious

Ali Maffucci is the queen of turning vegetables into crave-worthy treats. The founder of Inspiralized (and inventor of the megasuccessful Inspiralizer) has convinced millions of people to spiralize produce into a starring position on their plates, and now she’s back with a new book (one of our top 10 picks for spring!), Inspiralized & Beyond. Whether you’re vegan, paleo, or simply trying to squeeze as many vegetables into your life as possible, this book will help you reach your goals—while absolutely satisfying your taste buds. Take these Cinnamon-Raisin Sweet Potato Bagels, one of the more ingenious uses of sweet potatoes we’ve seen recently. They have plenty of fiber and protein to keep your blood sugar steady, vitamin A to make your skin glow, and with a smear of Ali’s cashew cream cheese on top, we guarantee you won’t be able to put ’em down.  

Serves 6

You’ll never get a Jersey girl to give up her bagel, because if you didn’t know, New Jersey produces the world’s best bagels. It’s a fact. While walking through a kitchenware store, I spotted a doughnut pan and thought, "If I stuff these with spiralized veggies, they’ll come out looking like bagels!" Allow me to introduce you to the spiralized bagel. This cinnamon-raisin version is made with sweet potato noodles and smeared with a vegan cream cheese made from cashews and sweetened with maple syrup. However you top your bagels, you’ll love having these in your clean-eating breakfast arsenal.

TIP: If you want to make these bagels in your favorite traditional bagel flavor, use russet potatoes, skip the raisins, and season appropriately.