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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 would to try this but I don’t think diabetics can eat that many carbs.
We’re so glad you’re excited about this recipe, Suzie! Def feel free to share it with your doc or nutritionist to see if there’s a way to adjust it or portion differently so you can enjoy it with us!
Loved the flavors and textures . Thk u so much❤️
If I was only allowed to eat one type of food for the rest of my life, I would definitely choose Thai food. It’s just SO. DELICIOUS. So when I saw this recipe, I knew it would be a winner with me.
Awesome!! 😀
Cannot go wrong with anything involving swoodles. So fun!
I couldn’t agree more, Kathy!!
Holy Moly! Bottle that sauce up and sell it. SO stinking good!
Can’t get enough of this sauce, Kim!
That sauce just knocked my socks off!
L-O-V-E this sauce!
I love the creaminess of the sauce with the noodles. I cooked my swoodles a bit longer to crisp them a little more, and was amazed at how good this was! Even the toddler loved the swoodles. Yum!!
That’s awesome your little one loved them too, Erin!
I made this last weekend for out of town guests. At first I was worried but they raved about it. I will make this again.
Rawsome! What a great dish to make for guests.
I could not wait to try this recipe as I am a PAD THAI L-O-V-E-R!
This recipe is simple and so healthy. I love how easy it is to actually incorporate a healthier pad thai during the week to satisfy that craving. The recipe makes ample sauce too! I froze half of what it made. I strongly suggest not forgetting the green onion at the store as this as a topper, literally topped it off! The added crunch and onion flavour doesn’t go unnoticed! I easily added shrimp for husband and kids. This dish is versatile as it can be plant-based for some, and with protein for others! Thanks Jen!
Hey Jennifer,
I am so happy you loved his recipe so much!!! You can never go wrong with Thai food =P
Enjoy!!!
I am so beyond excited about this recipe!! I just returned from Thailand and would LOVE to recreate some of my favorite flavors!! <3
I LOVE THAILAND!! This is an awesome vegan substitute for pad thai. 🙂
Totally cant wait to try this recipe. We really like zoodles so trying new vegetables in my spiralizer qill be fun.
Hey Tiffany,
Swoodles is my favorite and once I tried this recipe I seriously crave it all the time.
Hope you enjoy it just the same! 🙂