You’re going to love these sweet potato noodles with their creamy, dairy-free avocado pasta sauce. Ready in just 25 minutes, it’s the perfect answer to busy weeknights or when you want a seriously impressive meatless meal!
We’re absolutely obsessed with this easy veggie noodles recipe! We toss perfectly cooked sweet potato noodles with our homemade avocado lime sauce. The flavor combo is SO good.
If you’ve tried our creamy cilantro sauce (the one we add to these Roasted Veggie Tacos), you NEED to try this recipe. I love it with sweet potato noodles, but feel free to get creative – it’s fantastic with butternut squash noodles, zucchini noodles, and even classic spaghetti!
How to Make Sweet Potato Noodles
You’re in for a treat if you’ve never made veggie noodles! They’re surprisingly simple and so popular that some stores even sell them pre-cut. But it’s easy (and fun!) to do at home.
I use my spiralizer but don’t worry if you don’t have one. I’ve shared a few ways to make sweet potato noodles below.
- Spiralizer = Quick: This tool is the quickest way to get long, curly sweet potato noodles. It’s a worthwhile and affordable kitchen tool (ours was around $30). There are lots of great options out there! I use it for these sweet potato noodles and this Garlic Zucchini Noodles.
- Julienne Peeler: This under $10 tool might already be in your kitchen drawer! It creates spaghetti-like noodles instead of curls.
- Mandoline: Many mandolines have attachments for thin strips, which are perfect for noodles.
- The Classic Peeler: Make wide noodles with a standard vegetable peeler. This takes the longest but works like a charm.
Once you’ve got your noodles, you’re ready to cook them!
How to Cook Sweet Potato Noodles (Spirazlied Sweet Potatoes)
Sweet potatoes make fantastic noodles and are sturdier than spiralized zucchini noodles! Here’s how we cook spiralized sweet potato noodles:
- Use a non-stick pan. Sweet potatoes contain natural sugars, so they might stick a bit if you don’t. Add a little oil to the pan, too!
- Use tongs: As the sweet potato noodles cook, use kitchen tongs to toss them in the pan so they don’t stick.
- Don’t overdo it: Aim for al dente (like pasta), meaning the noodles are wilted but still have a bit of crunch. Overcooked sweet potato noodles get mushy. They’ll be ready in 5 to 7 minutes.
Making Our Creamy Avocado Pasta Sauce
I love the combination of avocado and sweet potato, so I can’t get enough of this dairy-free avocado sauce. I use my blender to make it so it comes together FAST.
The base of our pasta sauce is avocado – inspired by our Easy Avocado Pasta. For this version, we use a blender and add toasted pepitas (pumpkin seeds) and blend in cilantro and jalapeño for some heat, garlic, lime juice, olive oil, salt, and pepper. It’s fresh, creamy, and SO delicious!
More Sweet Potato Recipes
Sweet Potato Noodles with Creamy Avocado Sauce
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These sweet potato noodles feature a creamy, dairy-free avocado sauce. This recipe makes about 2 cups of sauce, giving you plenty of leftovers for more veggie noodles, regular pasta, or sandwich spread.
Makes two generous servings
You Will Need
Sweet Potato Noodles
1 tablespoon avocado oil or olive oil
2 medium sweet potatoes, peeled and spiralized (1 pound of noodles)
1/2 teaspoon sea salt
Half of a lime
Creamy avocado sauce, recipe below
Cilantro leaves, toasted pepitas, and queso fresco, optional for serving
Creamy Avocado Pasta Sauce
1/2 cup pepitas (pumpkin seeds)
1 medium avocado, pit removed and flesh scooped out
1/2 cup packed cilantro leaves and tender stems
1 jalapeño, seeds, and white membrane removed
1 teaspoon minced garlic (1 clove)
1/4 cup fresh lime juice, from 1 to 2 limes
3 tablespoons extra-virgin olive oil
1 cup water
1/4 teaspoon sea salt or more to taste
Directions
- Make the Sauce
1Toast pepitas in a skillet over medium heat, stirring often, until they begin to pop (3 to 5 minutes). Remove from heat and set aside 2 tablespoons for serving.
2Make the sauce. Combine the remaining pepitas with the avocado flesh, cilantro, jalapeño, garlic, lime juice, olive oil, water, and salt in a food processor or blender.
3Blend until the sauce is smooth, adding more water by the tablespoon until it is creamy and somewhat pourable.
4Taste the avocado sauce and adjust the salt level as needed. We use about 1/2 teaspoon.
5Store the sauce in the refrigerator with plastic wrap pressed directly on the surface to prevent browning.
- Cook Sweet Potato Noodles
1Heat oil in a wide, non-stick skillet over medium heat. Add the sweet potato noodles and season them with salt.
2Toss the noodles with tongs until they are cooked al dente (wilted but still slightly crunchy, 5 to 7 minutes). Be careful not to overcook them, as they will become mushy.
3Squeeze half a lime over the noodles and toss them with 6 tablespoons of the prepared avocado sauce (adding more if needed).
4Serve the noodles with cilantro leaves, the reserved pepitas, and optional queso fresco.
Adam and Joanne’s Tips
- How to make sweet potato noodles without a spiralizer: You can make sweet potato noodles using a julienne peeler, mandoline, or even a standard vegetable peeler for wider noodles or ribbons.
- Vegan options: This recipe is naturally vegan. Simply omit the queso fresco or use a plant-based cheese.
- Pepita substitutes: Pistachios, pine nuts, almonds, and walnuts work beautifully in the sauce.
- Adding protein: Try grilled or skillet chicken, baked tofu, and roasted shrimp.
- Storing leftover sauce: The avocado in the sauce will brown over time. Prevent this by pressing plastic wrap directly onto the sauce before refrigerating. Properly stored, the sauce should last a few days in the fridge.
- Beyond noodles: Leftover sauce is incredibly versatile! Enjoy it as a veggie dip, sandwich spread, or thinned salad dressing.
- Nutrition Facts: The nutrition facts provided below are estimates. We omitted salt from the calculations since you must add to your tastes.
Nutrition Per Serving
Calories
360
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Protein
8 g
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Carbohydrate
32 g
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Dietary Fiber
7 g
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Total Sugars
5 g
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Total Fat
25 g
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Saturated Fat
4 g
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Cholesterol
0 mg
