Savory Sweet Potato Noodles

Table of Contents

1. Why I Love Sweet Potato Noodles
2. Ingredients You’ll Need
3. How to Make Sweet Potato Noodles
4. Easy Sauce Ingredient Swaps
5. Sweet Potato Noodle Substitutions
6. Common Questions
7. Sweet Potato Noodles Recipe

Fast and tasty? Easy to modify? Sweet & savory? That’s exactly what these Sweet Potato Noodles are!

I created this awesome swoodle recipe (get it: sweet potato + noodle) when I was going through a gluten-free pasta exploration. I love noodles, but they don’t really love me. I started by swapping pasta noodles for zucchini noodles, and fell in love with the spiralizer. I wondered what would happen if I spiralized a sweet potato. The results blew me away— and I think you’ll love it, too!

This recipe takes a regular sweet potato and spiralizes it into thin ribbons that are roasted into crispy, flavorful noodles. You can top Sweet Potato Noodles with a variety of sauces and toppings to create different results each time.

Why I Love Sweet Potato Noodles

Sweet potato noodles are made from sweet potatoes, which are high in vitamins A and C, fiber, and antioxidants. If you’re able to get your hands on purple sweet potatoes, use ’em! According to the Blue Zones, purple sweet potatoes are rich in anthocyanins, which may help protect against age-related diseases such as Alzheimer’s, heart disease, and cancer.

When you spiralize sweet potatoes, you turn them into noodle form (which is a lot of fun). Being thinner allows you to roast them into crispy little noodles. You can eat them like fries or use as a base for a veggie bowl which is what we’re doing today.

If you’re gluten-sensitive, like me, sweet potato noodles, or swoodles, are a great option. They have a lower glycemic index compared to regular pasta, making them a better option for maintaining stable blood sugar levels.

Ingredients You’ll Need

This delicious sweet potato noodles recipe has three components: the homemade noodles, a gorgeous almond sauce and the toppings. Let’s start with the basics:

• Sweet potatoes: I scrub them well and then use a spiralizer to create a cool noodle shape.
• Coconut oil: This is my most-used oil in cooking because it is a healthy fat that does not burn under high heat.
• Sea salt + ground black pepper: Adding this helps bring out the flavor in the sweet potatoes.

Almond Butter Sauce:

• Yellow onion: I love the mild, buttery flavor of yellow onions in savory dishes. They add a subtle sweetness that enhances the overall depth of flavor.
• Ginger root: While you can use ground ginger in a pinch, fresh ginger will make your flavors pop in the best way.
• Garlic cloves: Fresh garlic pairs well with onions and fresh ginger to add some punchy flavor.
• Almond butter: I use homemade almond butter so I know exactly what’s in it. It brings a rich, creamy texture to the sauce, creating a smooth and velvety base that helps bind all the flavors together.
• Tamari: This is a gluten-free version of soy sauce that has the same great flavor. Tamari adds a deep, savory umami flavor to the sauce.
• Lemon juice: Freshly juiced lemons bring a lovely brightness to this dish.
• Honey: This adds a mild sweetness that balances the savory and spicy elements of the dish without going overboard.
• Spices: Smoked paprika, cayenne pepper, sea salt, and ground black pepper are how I seasoned the sauce to bring out the Thai-inspired flavor I was looking for.
• Water: Since almond butter is pretty thick, I use a little water to thin out the sauce to make it easier to pour.

Toppings

• Coleslaw: I used my homemade Crunchy Vegan Coleslaw with this bowl. It’s dairy free, high in protein and really good when you want some crunch. You can also use store-bought coleslaw.
• Green onions: These little flavor bombs are just good on everything, right? You can also use chives if you prefer.
• Parsley: I swap between parsley and cilantro for this dish. I love cilantro and add it to everything, yet it’s nice to branch out and give parsley some love now and again, too. It does pair really nicely with the sweet potato noodles.

How to Make Sweet Potato Noodles

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper to avoid the noodles sticking to the sheet.
2. Use a hand-held spiralizer to spiralize sweet potatoes. Once you have a bowl of noodles, coat them in olive oil, sea salt, and ground black pepper.
3. Bake for 20 minutes or until tender and golden. I start checking for doneness around the 10-minute mark to ensure I don’t burn the noodles. Check again periodically until they are thoroughly cooked. They can also be sautéd on the stovetop—a cast iron skillet does a great job of crisping them.

Almond Butter Sauce

1. In a food processor fitted with a chopping blade, finely chop the onion, ginger, and garlic. Add the almond butter, tamari, lemon juice, honey, and spices and process until combined. Stop and scrape down the sides as needed.
2. While the motor is running, pour the water into the processor (if yours has the capability). Keep processing until a thick, creamy sauce forms.

Easy Sauce Ingredient Swaps

You can easily customize the Sweet Potato Noodle sauce recipe by making a few simple ingredient swaps based on your preferences or dietary needs:

• Ground Ginger can be used in place of fresh ginger root, though it won’t be as flavorful.
• Sunflower Butter can be used as a substitute if you can’t use nuts instead of almond butter.
• Shallots can be used in place of the yellow onion for a less oniony taste.
• Coconut Aminos can replace tamari to make the dish completely soy-free.
• Maple Syrup can be swapped for honey to make the dish vegan.

Sweet Potato Noodle Substitutions

I love so many of the creative, gluten-free noodle options besides sweet potato noodles, too. For those looking for a low carb noodles recipe, you can also try using zucchini or spaghetti squash as a base. These options provide a satisfying, low-carb alternative to traditional noodles while still being delicious.

• Zoodles (spiralized zucchini): I use zoodles when making my go-to ramen recipe. They are delicious when topped with almond butter sauce, too.
• Spaghetti Squash: This vegetable comes “pre-noodled”; all you have to do is slice the squash in half, bake, and use a fork to scrape layers out like noodles. Top with a traditional pasta sauce, or make my Mediterranean-style recipes.
• Butternut Squash: Another great veggie option that you can spiralize in the same way as sweet potatoes. Try a few and maybe find a new favorite to bring to the next pasta dinner.

Have you tried sweet potato noodles yet? Leave a comment and let me know how you like them and don’t forget to rate this recipe!