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savory sweet potato noodles
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5 from 20 votes

Sweet Potato Noodles with Creamy Almond Butter Sauce

Servings: 4
Author: Jen Hansard
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
This Sweet Potato Noodle recipe is a vibrant, feel-good dish with roasted spiralized sweet potatoes as the base. Tossed in a creamy almond butter sauce packed with garlic, ginger, tamari, and warm spices, it’s sweet, savory, and a little spicy. A fun, gluten-free way to enjoy a veggie-forward meal that’s big on flavor.

Ingredients

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.

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

Calories: 589kcal, Carbohydrates: 45g, Protein: 15g, Fat: 43g, Saturated Fat: 14g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 18g, Sodium: 477mg, Potassium: 1138mg, Fiber: 11g, Sugar: 13g, Vitamin A: 16538IU, Vitamin C: 20mg, Calcium: 247mg, Iron: 4mg