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This Sweet Potato Noodle recipe is a cozy, nourishing twist on a veggie bowl—full of flavor, texture, and vibrant color. Spiralized sweet potatoes are roasted until tender and lightly crisped, creating the perfect base for bold toppings and sauces.
I created this swoodle recipe (get it: sweet potato + noodle) when I was going through a gluten-free pasta exploration. I love pasta noodles, but they don’t really love me. I started by swapping noodles for zucchini noodles (zoodles), and fell in love with the spiralizer. I wondered what would happen if I spiralized a sweet potato. The crispiness and heartiness blew me away— and I think you’ll love it, too!
Why I Love Sweet Potato Noodles
- Nutrient-packed: Sweet potatoes are rich in vitamins A and C, fiber, and antioxidants.
- Try purple sweet potatoes: They’re high in anthocyanins, which may help protect against Alzheimer’s, heart disease, and cancer (according to Blue Zones research).
- Fun to spiralize: Turning them into “swoodles” makes them crisp up beautifully when roasted—perfect for fries or as a veggie bowl base.
- Gluten-free friendly: A great pasta alternative for those with gluten sensitivities.
- Better for blood sugar: Sweet potato noodles have a lower glycemic index than traditional pasta, helping support stable energy 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.
How to Make Sweet Potato Noodles
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper to avoid the noodles sticking to the sheet.
- 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.
- 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.
Suggested Toppings
- Sauce: My almond butter sauce is the secret weapon that brings sweet potato noodles to life. It starts with sautéed yellow onion, garlic, and fresh ginger for a warm, savory base with just the right amount of punch.
- 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.
More Vegetable Noodle Recipes
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 zuchinni to make ramen zoodles 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. Its my favorite way to enjoy my Mediterranean-Baked Spaghetti Squash recipe.
- 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!
Sweet Potato Noodles with Creamy Almond Butter Sauce
Ingredients
- 2 sweet potatoes spiralized
- ¼ cup coconut oil, unrefined melted
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground ground
Almond Butter Sauce
- ¼ cup yellow onion chopped
- 1 inch ginger root peeled and sliced
- 1 garlic cloves minced
- ¾ cup almond butter
- 1 tbsp tamari
- 1 tbsp lemon juiced
- 1 tbsp raw honey
- 1 tsp smoked paprika
- ⅛ tsp cayenne pepper optional
- sea salt, unrefined
- black pepper, ground ground
- ¼ cup water optional
Toppings
- 1 cup coleslaw
- ½ cup green onions thinly sliced
- ½ cup parsley fresh, chopped
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Spiralize the sweet potatoes and toss them with oil, salt, and pepper in a medium bowl.
- Spread the noodles on the baking sheet, and bake for 20 minutes or until tender and golden. Check after 10 minutes, and remove any noodles that are cooking faster.
Almond Butter Sauce:
- In a food processor, finely chop the onion, ginger, and garlic.
- Add almond butter, tamari, lemon juice, honey, and spices. Blend until combined, stopping to scrape down the sides.
- Pour water into the processor while blending. Keep processing until it’s thick and creamy, then set aside.
- Divide the sweet potato noodles evenly between 4 plates.
- Top each serving with a little of the sauce, coleslaw, 1 tbsp of green onions and 1 tbsp of parsley.
Video
Notes
- 1 inch of fresh ginger root is equal to 1 tbsp.
- Swap almond butter with sunflower butter to make this nut free.
- Swap sweet potato noodles with zucchini noodles or rice noodles.
- Swap honey with maple syrup to make this recipe vegan.
Nutrition
Common Questions
Sweet potato noodles are spiralized strips of sweet potatoes that are used as a healthier, gluten-free alternative to traditional pasta. They can be made at home using a spiralizer or purchased pre-made from some grocery stores.
Sweet potato noodles can be cooked by sautéing them in a skillet with a bit of oil, baking them in the oven, or even boiling them. The cooking method you choose will determine their texture; sautéing will give you slightly crispy noodles, while boiling will create a softer texture.
You can find pre-made sweet potato noodles in the produce or frozen section of many grocery stores, especially those with a wide selection of health foods. Alternatively, you can make them at home using a spiralizer.
Yes, sweet potato noodles are a healthy option. They are rich in vitamins A and C, fiber, and antioxidants. They also have a lower glycemic index compared to regular pasta, making them a better option for maintaining stable blood sugar levels.
Boiling sweet potato noodles usually takes about 3-5 minutes. You’ll want to keep an eye on them and test their doneness, as overcooking can make them mushy. They should be tender, but still hold their shape.
Yes, sweet potato noodles are naturally gluten-free, making them a great option for those with gluten sensitivities or celiac disease.
I got a spiralizer for my birthday so I am excited to make this recipe from Simple Green Meals!! Looks amazing!
Hey Jill,
That is such a great gift! I am so happy you will be able to make this recipe now.
Enjoy!!
This recipe is awesome! Thank you so much, Jen!
Hey Carolyn,
You are so welcome! This recipe will make you crave it every day it is THAT GOOD!!
Enjoy 🙂
So far I’ve only done zucchini with my zoodle maker – cannot wait to try this! Looks like another homerun!
Hey Christi,
If you love zoodles then I feel like you are going to really love swoodles!!! Can’t wait for you to give it a try 🙂
I love sweet potatoes but never thought about making them into noodles! I can’t wait to try them!
Hey Alyssa,
Swoodles are seriously the best!! I have a feeling once you try them you will wonder how you ever lived without them 🙂
Enjoy!!
This is by far the most vibrant and colorful recipe picture I’ve seen. That alone makes me want to try it next!
Hey Liz,
Isn’t it gorgeous!!
I love it when food looks as good as it tastes 🙂
I am so excited to try this recipe! My knuckles swell after eating certain foods as well, this is why I LOVE your recipes and books. Thank you!!
Oh that’s awesome, Kara! So glad we can help you find foods that agree with your body. 🙂
I am very excited to make this dish, I will update my comment when I do! My 2 year old daughter loves noodles of any kind (when she’s in the mood for them, of course!) and I would really love to add more culture and flavors to our weekly meals. This is a great way for her to get her veggies and experience newer flavor combinations! I am so excited!
I love it, Heather!! Please let us know how it went when you made them and if they are 2-yo approved!
I recently discovered my love for pad Thai and this recipe satisfied my craving with priority of feeding my family quality meals. Plus I got an excuse to use my spiralizer. I love that the sweet potato noodles aren’t as watery as zucchini or other noodle alternatives.
You can’t go wrong with swoodles! So happy that this recipe met your cravings for Thai food! 🙂
You had me at sweet potato zoodles:) I now know what I’m making for dinner this weekend. This looks amazing and I think it will be hard to share!
Hey Ruth!
SO happy to hear someone loves swoodles as much as I do!
I could eat the whole portion myself too =P
I made this recipe last night and it was AMAZING. I’ve been debating whether or not to upgrade my spiralizer (I have the basic pencil-sharpener kind) and this recipe is all the confirmation I need that it’s worth the investment to upgrade. I can’t wait to make this again! The sauce also seems very versatile and could be used on salads as a protein-rich dressing.
UPGRADE UPGRADE! Haha When I finally did it was so much nicer and less work. Oh and you are right the sauce is so delicious that you can use it on so many different items.
Enjoy!
Super yummy! A family favorite. I still need to perfect the vegan coleslaw. But, it was still good.
This is our families favorite too!! I am sure you will get the hang of the vegan coleslaw. Hopefully next time it will be perfect!
I made this last night (after getting my book yesterday!) and it was delicious!!!!! I recently bought a veggie bullet so I could spiralize the sweet potatoes no problem. I tried to make the slaw but didn’t have time to do the cashews so I just added seasoned rice vinegar to the cabbage and carrots and it was still great together.
Hey Liz!
So happy you loved the swoodles!! Your substitute for the sauce sounds delicious!!
I love Thai food and This was really delicious! I will be making it again for sure.I also made the coleslaw yesterday so we had that with it. My husband even liked it. Yay! Just wondering how long will the sauce keep in the refrigerator or can it be frozen?
Hey BEV,
So happy you and your family liked the recipe!
You could totally freeze this if you have some leftovers 🙂
Sweet potatoes vary tremendously in size. Do you have a weight for the two potatoes?
Hey Marie,
We do not have a specific weight for the sweet potatoes. I would look for a good medium size one that you would normally grab for. Not too big and not too small. 🙂
Hope you enjoy this recipe!!!
Wow! This is mouthwatering and looks healthy! Love the video you shared!
Yes and yes!!! It really is so delicious you would never believe that you are eating sweet potatoes.
So happy you enjoyed the video too!! 🙂
OMG…. I have been OBSESSED with Swoodles since your Plant-Based Cleanse! This recipe looks delicious and I am excited about the Vegan Coleslaw recipe for it. I always love a little crunch with my meals. This new book is going to be amazing, Jen!
Yay!!! I love your excitement Dani.
We cannot wait for you to try all the other recipes in this amazing book.
Every single recipe is so delicious it’s incredible.