Hungry for something wholesome and delicious? Sweet potato noodles are your new go-to for healthy, satisfying meals that won’t weigh you down. Whether you’re craving a quick weeknight dinner or a cozy comfort dish, these versatile noodles shine in every recipe. Get ready to discover 20 mouthwatering ways to enjoy them—your taste buds are in for a treat!
Garlic Butter Sweet Potato Noodles with Parmesan
Sometimes you just need a cozy, comforting dish that feels fancy but comes together in no time. This garlic butter sweet potato noodle situation is exactly that—it’s savory, a little sweet, and totally satisfying with that parmesan finish. You’re going to love how simple it is to whip up on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles (about 4 cups)
– 3 tablespoons of unsalted butter
– 4 cloves of garlic, minced
– A splash of olive oil (about 1 tablespoon)
– A couple of tablespoons of grated parmesan cheese (about ¼ cup)
– Salt and black pepper, to season as you go
Instructions
1. Spiralize your sweet potatoes into noodles using a spiralizer or julienne peeler—aim for about 4 cups total.
2. Heat a large skillet over medium heat and add the olive oil and butter, letting the butter melt completely, which should take about 1 minute.
3. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to let it burn.
4. Toss in the sweet potato noodles, stirring to coat them evenly in the garlic butter mixture.
5. Cook the noodles for 8-10 minutes, stirring occasionally, until they are tender but still have a slight bite—you can test one with a fork.
6. Tip: If the noodles start to stick, add another splash of olive oil to the skillet.
7. Season the noodles with salt and black pepper to your liking, stirring to distribute the seasoning evenly.
8. Remove the skillet from the heat and sprinkle the grated parmesan cheese over the top, letting it melt slightly from the residual heat.
9. Tip: For extra flavor, toast the parmesan under a broiler for 1-2 minutes until golden, but watch it closely to avoid burning.
10. Serve immediately while hot. Tip: Leftovers can be stored in an airtight container in the fridge for up to 2 days—reheat gently in a skillet to maintain texture.
Perfectly tender with a hint of sweetness from the potatoes, this dish gets its richness from the garlic butter and a salty kick from the parmesan. Try topping it with a fried egg for a hearty breakfast twist or serving it alongside grilled chicken for a complete meal—it’s versatile enough to shine any time of day.
Spicy Sweet Potato Noodles with Peanut Sauce
Dreading another boring dinner? This spicy sweet potato noodle dish is here to rescue your weeknight. It’s got that perfect combo of sweet, savory, and a little kick, all smothered in the creamiest peanut sauce you’ll ever make at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of large sweet potatoes, spiralized into noodles (about 4 cups)
– A big splash of vegetable oil
– A couple of cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– 1/3 cup of creamy peanut butter
– 2 tbsp of soy sauce
– 1 tbsp of rice vinegar
– 1 tbsp of honey
– A good squeeze of sriracha (about 1-2 tsp, depending on your heat love)
– 1/4 cup of warm water
– A handful of chopped green onions and crushed peanuts for topping
Instructions
1. Grab your spiralizer and turn those sweet potatoes into noodles. A quick tip: if you don’t have a spiralizer, a julienne peeler works great too!
2. Heat a big splash of vegetable oil in a large skillet or wok over medium-high heat.
3. Add your minced garlic and grated ginger to the hot oil. Sauté them for about 1 minute, just until they become fragrant—be careful not to let them burn.
4. Toss in all your sweet potato noodles. Stir-fry them for 8-10 minutes, stirring often. You’ll know they’re ready when they soften but still have a slight bite to them.
5. While the noodles cook, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha, and warm water in a small bowl until it’s completely smooth and creamy. Tip: if the sauce seems too thick, just add another splash of warm water.
6. Once the noodles are cooked, pour the peanut sauce right into the skillet.
7. Toss everything together for 1-2 minutes over low heat, making sure every noodle gets coated in that delicious sauce.
8. Divide the noodles between four bowls and top generously with the chopped green onions and crushed peanuts.
Ready to dig in? The noodles are tender with a little chew, and that sauce is rich, nutty, and just spicy enough to keep things interesting. Try serving it with a squeeze of extra lime or some crispy baked tofu for a heartier meal.
Sweet Potato Noodles with Avocado Pesto
Kick off your weeknight dinner with this vibrant, veggie-packed dish that’s as satisfying as it is simple. Sweet potato noodles get tossed in a creamy avocado pesto for a meal that feels indulgent but comes together in a flash. You’ll love how the natural sweetness of the noodles plays off the herby, rich sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 2 large sweet potatoes, spiralized into noodles (about 4 cups)
- 2 ripe avocados
- A big handful of fresh basil (about 1 cup packed)
- A couple of garlic cloves
- A quarter cup of pine nuts
- A quarter cup of grated Parmesan cheese
- A squeeze of lemon juice (about 2 tablespoons)
- A quarter cup of olive oil, plus a splash for cooking
- Salt and freshly ground black pepper
Instructions
- Spiralize your sweet potatoes into noodles, aiming for about 4 cups total.
- In a food processor, combine the avocados (pitted and scooped), basil, garlic cloves, pine nuts, Parmesan cheese, and lemon juice.
- Pulse the mixture a few times to chop everything roughly.
- With the processor running, slowly drizzle in the quarter cup of olive oil until the pesto is smooth and creamy. Tip: If it seems too thick, add a tablespoon of water to loosen it up.
- Season the pesto generously with salt and black pepper, then set it aside.
- Heat a large skillet or wok over medium-high heat and add a splash of olive oil.
- Add the sweet potato noodles to the hot skillet and cook for 5-7 minutes, stirring frequently, until they are tender but still have a slight bite. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming them.
- Remove the skillet from the heat.
- Add the avocado pesto to the warm noodles in the skillet.
- Toss everything together gently until the noodles are evenly coated in the pesto. Tip: The residual heat from the noodles will warm the pesto perfectly without cooking it further.
Perfectly creamy and packed with fresh flavor, this dish has a wonderful texture from the tender-yet-firm noodles and the silky sauce. The bright lemon and basil really make it pop. Try topping it with extra pine nuts or a sprinkle of red pepper flakes for a little heat.
Thai Coconut Curry Sweet Potato Noodles
Vividly flavorful and surprisingly simple, this Thai-inspired dish is about to become your new weeknight favorite. You’ll love how the creamy coconut curry clings to those sweet potato noodles, creating a cozy meal that feels indulgent yet wholesome. It’s the perfect answer when you’re craving something warm and satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of large sweet potatoes, spiralized into noodles
– A tablespoon of coconut oil
– One small yellow onion, finely diced
– Two cloves of garlic, minced
– A tablespoon of fresh ginger, grated
– A couple of tablespoons of red curry paste
– A can (13.5 oz) of full-fat coconut milk
– A cup of vegetable broth
– A splash of fish sauce (or soy sauce for a vegan version)
– A squeeze of lime juice from half a lime
– A handful of fresh cilantro, chopped for garnish
Instructions
1. Spiralize your sweet potatoes into noodle-like strands and set them aside on a plate.
2. Heat the tablespoon of coconut oil in a large skillet or wok over medium heat until it shimmers.
3. Add the diced onion to the hot oil and cook, stirring frequently, for about 5 minutes until it turns soft and translucent.
4. Stir in the minced garlic and grated ginger, cooking for just 1 minute until fragrant to avoid burning.
5. Scoop the red curry paste into the skillet and cook it with the aromatics for 1 minute, stirring constantly to toast it slightly.
6. Pour in the entire can of coconut milk and the cup of vegetable broth, stirring well to combine everything into a smooth sauce.
7. Let the sauce come to a gentle simmer, then reduce the heat to medium-low and cook for 10 minutes, allowing the flavors to meld.
8. Add the spiralized sweet potato noodles directly into the simmering sauce, gently tossing to coat them evenly.
9. Cover the skillet and let the noodles cook in the sauce for 5–7 minutes, until they are tender but still have a slight bite. Tip: Avoid overcooking, or they’ll become mushy.
10. Remove the skillet from the heat and stir in the splash of fish sauce and the squeeze of lime juice. Tip: The lime brightens all the flavors beautifully.
11. Taste the sauce and adjust seasoning if needed, but remember the curry paste and fish sauce are already salty.
12. Divide the noodles and sauce among four bowls and garnish each with the chopped fresh cilantro. Tip: For extra crunch, top with some roasted peanuts.
You’ll adore the tender, slightly chewy texture of the sweet potato noodles against the rich, creamy curry. The flavor is a wonderful balance of spicy, savory, and subtly sweet from the coconut. Try serving it with a side of jasmine rice or topping it with a fried egg for an extra protein boost.
Sweet Potato Noodles with Garlic Shrimp
Haven’t you been craving something that feels fancy but comes together in a flash? This sweet potato noodle and garlic shrimp situation is exactly that—a vibrant, satisfying bowl that’s way easier than it looks. You’ll love how the sweet, earthy noodles soak up all that garlicky, buttery goodness from the shrimp.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of large sweet potatoes, spiralized into noodles (about 4 cups)
– 12 ounces of raw large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 2 tablespoons of olive oil
– 2 tablespoons of butter
– A big splash of low-sodium soy sauce (about 2 tablespoons)
– A squeeze of fresh lime juice (from half a lime)
– A pinch of red pepper flakes
– A handful of fresh parsley, chopped
– Salt and freshly ground black pepper
Instructions
1. Pat your shrimp completely dry with paper towels—this helps them get a nice sear instead of steaming.
2. Season the shrimp all over with a pinch of salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add the shrimp in a single layer and cook for 2 minutes per side, until they turn pink and opaque. Transfer them to a plate.
5. In the same skillet, melt the butter with the remaining 1 tablespoon of olive oil over medium heat.
6. Add the minced garlic and red pepper flakes, and cook for 1 minute, stirring constantly so the garlic doesn’t burn.
7. Tip in all your sweet potato noodles and toss them in the garlic butter for 2 minutes to warm through.
8. Pour in the soy sauce and lime juice, then toss everything together for another 2-3 minutes until the noodles are tender but still have a slight bite. (Tip: Don’t overcook them, or they’ll get mushy!)
9. Return the cooked shrimp to the skillet and toss gently to combine and reheat for 1 minute.
10. Turn off the heat and stir in the chopped parsley.
11. Taste and add another pinch of salt or pepper if needed.
Vividly orange and packed with flavor, this dish is all about contrast—the tender shrimp against the slightly chewy noodles, the savory garlic butter balanced by that bright lime. Try topping it with a fried egg for a seriously decadent dinner, or pack the leftovers cold for a fantastic lunch salad.
Roasted Sweet Potato Noodles with Kale and Cranberries
Aren’t you tired of the same old side dishes? This roasted sweet potato noodle bowl is the perfect way to shake things up—it’s cozy, colorful, and packed with flavor. You’ll love how the sweet potatoes caramelize in the oven while the kale gets crispy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles
– A big bunch of fresh kale, stems removed and leaves torn
– A generous handful of dried cranberries
– 2 tablespoons of olive oil
– A couple of cloves of garlic, minced
– A splash of maple syrup
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato noodles with 1 tablespoon of olive oil, a pinch of salt, and black pepper until evenly coated.
3. Spread the sweet potato noodles in a single layer on the baking sheet and roast for 15 minutes, stirring halfway through to prevent sticking. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
5. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
6. Toss the torn kale into the skillet with the garlic and cook for 3-4 minutes, stirring occasionally, until it wilts slightly but still has some crunch. Tip: Massage the kale with your hands before cooking to soften it and reduce bitterness.
7. Remove the sweet potatoes from the oven and add them to the skillet with the kale.
8. Stir in the dried cranberries and a splash of maple syrup, cooking for another 2-3 minutes to warm everything through and let the flavors meld. Tip: If you like a bit of heat, add a sprinkle of red pepper flakes here for an extra kick.
9. Taste and adjust seasoning with more salt or pepper if needed, then serve immediately.
Perfectly tender sweet potato noodles pair with crispy kale and bursts of tart cranberries for a delightful mix of textures. Try topping it with toasted pecans or a drizzle of tahini for a creative twist—it’s hearty enough to stand alone or as a vibrant side.
Sweet Potato Noodles with Creamy Cashew Sauce
Oh, you’re going to love this cozy, veggie-packed dinner that comes together in a flash. It’s creamy, satisfying, and perfect for a busy weeknight when you want something wholesome without a ton of fuss. Let’s get those sweet potato noodles ready for their delicious sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large sweet potatoes, spiralized into noodles (about 6 cups)
– A heaping cup of raw cashews, soaked in hot water for at least 10 minutes
– A couple of cloves of garlic, minced
– A big squeeze of fresh lemon juice (about 2 tablespoons)
– A splash of water (about 1/4 cup) to thin the sauce
– A pinch of salt and a few cracks of black pepper
– A drizzle of olive oil for cooking
Instructions
1. Start by soaking your raw cashews in a bowl of very hot water for 10 minutes to soften them—this makes blending a breeze.
2. While the cashews soak, spiralize your sweet potatoes into noodles using a spiralizer or julienne peeler, aiming for about 6 cups total.
3. Drain the soaked cashews and add them to a high-speed blender along with the minced garlic, lemon juice, water, salt, and pepper.
4. Blend the mixture on high for 1-2 minutes until it’s completely smooth and creamy, scraping down the sides if needed.
5. Heat a large skillet or wok over medium-high heat and add a drizzle of olive oil.
6. Add the sweet potato noodles to the hot skillet and cook for 5-7 minutes, stirring often, until they’re tender but still have a slight bite.
7. Tip: Don’t overcrowd the pan—cook in batches if necessary to avoid steaming the noodles.
8. Reduce the heat to low and pour the creamy cashew sauce over the noodles in the skillet.
9. Gently toss everything together for 1-2 minutes until the noodles are evenly coated and heated through.
10. Tip: If the sauce thickens too much, add another splash of water and stir to reach your desired consistency.
11. Remove from heat and serve immediately while warm.
12. Tip: For extra flavor, top with chopped herbs like parsley or a sprinkle of red pepper flakes before serving.
Finally, you’ll be amazed by how silky that cashew sauce clings to every noodle, offering a rich, nutty flavor with a bright lemon kick. It’s hearty yet light, making it a fantastic base for adding grilled chicken or tofu if you want to bulk it up. Enjoy it straight from the skillet for the ultimate cozy meal!
Sweet Potato Noodles with Teriyaki Tofu
Kick off your weeknight dinner with this cozy, veggie-packed bowl that comes together faster than you can say “takeout.” Sweet potato noodles get all glossy and tender while crispy teriyaki tofu adds that savory-sweet punch you crave. Honestly, it’s the kind of meal that makes you feel like a kitchen pro without any fuss.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 medium sweet potatoes, spiralized into noodles (about 4 cups)
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 2 tbsp olive oil, divided
– ¼ cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
– A pinch of red pepper flakes
– 1 tbsp cornstarch mixed with 2 tbsp water
– A handful of chopped green onions for garnish
– A sprinkle of sesame seeds
Instructions
1. Press the tofu between paper towels with a heavy pan for 10 minutes to remove excess water, then cut it into ½-inch cubes.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes until smooth.
3. Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering, about 1 minute.
4. Add the tofu cubes in a single layer and cook for 5–7 minutes, flipping halfway, until golden and crispy on all sides.
5. Pour the teriyaki sauce over the tofu and stir to coat, then simmer for 2 minutes until slightly thickened.
6. Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce is glossy and clings to the tofu. Tip: Don’t skip the cornstarch—it gives that restaurant-style glaze!
7. Remove the tofu from the skillet and set aside on a plate.
8. In the same skillet, add the remaining 1 tbsp olive oil and heat over medium heat.
9. Add the sweet potato noodles and sauté for 4–6 minutes, stirring often, until tender but still slightly firm. Tip: Avoid overcooking them or they’ll turn mushy.
10. Return the tofu and sauce to the skillet with the noodles, tossing gently to combine and heat through for 1–2 minutes.
11. Divide into bowls and top with green onions and sesame seeds. Tip: For extra crunch, add a handful of roasted peanuts right before serving.
Buttery soft noodles soak up that sticky teriyaki goodness, while the tofu stays wonderfully crisp on the outside. It’s a sweet-savory dance that’s totally customizable—try tossing in some steamed broccoli or swapping honey for maple syrup if you’re vegan.
Sweet Potato Noodles with Lemon Herb Chicken
Finally, a dinner that feels fancy but comes together without the fuss. You’re going to love these sweet potato noodles with lemon herb chicken—it’s the perfect cozy yet fresh meal for a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles
– 1.5 lbs of boneless, skinless chicken breasts, cut into 1-inch pieces
– 3 tablespoons of olive oil, divided
– 2 lemons, one juiced and one sliced
– A couple of cloves of garlic, minced
– A small handful of fresh parsley, chopped
– A small handful of fresh thyme leaves
– A splash of chicken broth (about 1/4 cup)
– Salt and pepper
Instructions
1. Pat the chicken pieces completely dry with paper towels—this helps them get a nice sear.
2. Season the chicken generously on all sides with salt and pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken to the hot skillet in a single layer, cooking for 5-7 minutes until golden brown on all sides and cooked through (internal temperature should reach 165°F).
5. Remove the cooked chicken from the skillet and set it aside on a plate.
6. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
7. Add the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn.
8. Add the spiralized sweet potato noodles to the skillet, tossing to coat them in the garlic oil.
9. Pour in the splash of chicken broth and the juice from one lemon, then cover the skillet with a lid.
10. Let the noodles steam for 4-5 minutes until they are tender but still have a slight bite (al dente). Tip: Check them halfway to prevent overcooking.
11. Uncover the skillet and add the fresh thyme, half of the chopped parsley, and the lemon slices, stirring everything together.
12. Return the cooked chicken to the skillet, gently tossing to combine and warm through for 1-2 minutes.
13. Remove from heat and sprinkle with the remaining fresh parsley.
Delightfully, the sweet potato noodles soak up the bright lemon and herb flavors while staying pleasantly firm. The chicken stays juicy, making every forkful a perfect mix of savory and zesty. Try serving it straight from the skillet for a rustic family-style meal, or top it with a sprinkle of red pepper flakes if you like a little heat.
Sweet Potato Noodles with Sun-Dried Tomato Pesto
Sometimes you just need a cozy, satisfying meal that feels fancy but comes together fast. Sweet potato noodles with sun-dried tomato pesto is exactly that—a vibrant, flavorful dish that’s perfect for a quick weeknight dinner or a simple lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles
– A generous 1/2 cup of sun-dried tomatoes (the ones packed in oil)
– A big handful of fresh basil leaves (about 1 cup loosely packed)
– 1/4 cup of grated Parmesan cheese
– 1/4 cup of pine nuts
– 2 cloves of garlic, peeled
– A big glug of olive oil (about 1/4 cup), plus a little extra for cooking
– A good pinch of salt and a few cracks of black pepper
Instructions
1. Make the pesto by adding the sun-dried tomatoes, basil, Parmesan, pine nuts, and garlic to a food processor or blender.
2. Pulse everything a few times until roughly chopped, then drizzle in the 1/4 cup of olive oil while the processor is running until it forms a thick, chunky paste. Tip: If it seems too thick, you can add a tablespoon of the sun-dried tomato oil from the jar for extra flavor.
3. Season the pesto with a pinch of salt and a few cracks of black pepper, then set it aside.
4. Heat a large skillet or wok over medium-high heat and add a small splash of olive oil.
5. Add the spiralized sweet potato noodles to the hot skillet. Tip: Don’t overcrowd the pan—cook them in two batches if your skillet is small to ensure they get a nice sear instead of steaming.
6. Cook the noodles for 5-7 minutes, stirring occasionally, until they are tender but still have a slight bite. You’ll see them soften and maybe get a few caramelized edges.
7. Remove the skillet from the heat and immediately add all of the prepared pesto to the hot noodles.
8. Toss everything together thoroughly until the noodles are evenly coated in the pesto. Tip: The residual heat from the noodles will warm the pesto perfectly, so no need to cook it further and risk burning the basil.
9. Divide the noodles among four bowls or plates.
Perfectly tender sweet potato noodles get coated in a rich, umami-packed pesto with a lovely tang from the sun-dried tomatoes. The texture is satisfyingly hearty yet light, and the flavors are bold and comforting. Try topping it with an extra sprinkle of Parmesan or some toasted pine nuts for a bit of crunch.
Sweet Potato Noodles with Spicy Sausage and Spinach
Maybe you’ve had one of those days where you just need something hearty, a little spicy, and ready fast. This sweet potato noodle skillet is exactly that—it’s cozy, packed with flavor, and comes together in about 30 minutes. You’ll love how the spicy sausage and wilted spinach cling to those tender noodles.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (about 12 ounces) of sweet potato noodles (sometimes labeled as “spiralized sweet potato”)
– 1 pound of spicy Italian sausage, casings removed if needed
– A big handful of fresh spinach (about 4 cups loosely packed)
– 1 medium yellow onion, thinly sliced
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil
– A splash of water or broth (about ¼ cup)
– A couple of pinches of salt and black pepper
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the spicy sausage, breaking it up with a spoon, and cook for 5–7 minutes until browned and no longer pink.
3. Tip: If the sausage releases a lot of fat, you can drain a little, but leave about 1 tablespoon for flavor.
4. Push the sausage to one side of the skillet and add the sliced onion. Cook for 3–4 minutes until softened and slightly golden.
5. Stir in the minced garlic and cook for just 30 seconds until fragrant—don’t let it burn.
6. Add the sweet potato noodles and the splash of water or broth to the skillet, tossing everything together.
7. Cover the skillet and let it cook for 5–7 minutes, stirring once halfway, until the noodles are tender but still have a slight bite.
8. Tip: If the noodles stick, add another tablespoon of water and scrape the bottom of the pan.
9. Uncover, add the spinach, and toss for 1–2 minutes until it wilts down completely.
10. Season with a couple of pinches of salt and black pepper, then give it a final stir.
11. Tip: Taste and adjust seasoning right in the pan—the sausage adds saltiness, so go easy at first.
Really, the texture here is everything: the noodles are soft yet sturdy, soaking up all that savory sausage flavor with a hint of garlic. The spinach adds a fresh, earthy note that balances the spice. Try topping it with a fried egg or a sprinkle of Parmesan for an extra cozy twist.
Sweet Potato Noodles with Chimichurri Sauce
Sometimes you just need a meal that feels fresh and vibrant, especially after a long day. Sweet potato noodles with chimichurri sauce is exactly that—a colorful, veggie-packed dish that comes together quickly and tastes amazing. You’ll love how the earthy noodles pair with the zesty, herby sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles (about 4 cups)
– 1/4 cup of olive oil, plus a splash for cooking
– 1 cup of fresh parsley, finely chopped
– 1/2 cup of fresh cilantro, finely chopped
– 3 cloves of garlic, minced
– 2 tablespoons of red wine vinegar
– 1/2 teaspoon of red pepper flakes
– A pinch of salt
– A squeeze of fresh lime juice (about 1 tablespoon)
Instructions
1. Start by spiralizing the sweet potatoes into noodles—if you don’t have a spiralizer, you can use a julienne peeler for a similar effect.
2. In a small bowl, combine the parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, salt, and lime juice to make the chimichurri sauce; set it aside to let the flavors meld.
3. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the sweet potato noodles to the skillet and cook for 5-7 minutes, stirring occasionally, until they’re tender but still have a slight bite—don’t overcook them or they’ll get mushy.
5. Tip: To check doneness, taste a noodle; it should be soft but not falling apart.
6. Remove the skillet from the heat and drizzle in the 1/4 cup of olive oil, tossing to coat the noodles evenly.
7. Pour the prepared chimichurri sauce over the noodles and gently mix everything together until well combined.
8. Tip: If the sauce seems too thick, add a tablespoon of water to thin it out for easier tossing.
9. Serve immediately while warm for the best texture and flavor.
10. Tip: For an extra kick, sprinkle on more red pepper flakes or add a dollop of Greek yogurt on the side.
Mouthwatering and satisfying, this dish has a delightful chew from the noodles and a bright, herby punch from the chimichurri. The sweet potatoes add a subtle sweetness that balances the tangy sauce perfectly—try topping it with grilled shrimp or a fried egg for a heartier meal.
Sweet Potato Noodles with Basil Pesto and Cherry Tomatoes
Finally, a weeknight dinner that feels fancy but comes together in a flash. You’ll love how the sweet potato noodles soak up that bright basil pesto, and those juicy cherry tomatoes add the perfect pop of sweetness. It’s a total win for busy nights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles (about 4 cups)
– 2 cups of fresh basil leaves, packed
– 1/2 cup of grated Parmesan cheese
– 1/3 cup of pine nuts
– 2 cloves of garlic, peeled
– 1/2 cup of extra virgin olive oil, plus a splash more for cooking
– A big pinch of salt
– 1 pint of cherry tomatoes, halved
Instructions
1. Make the pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves.
2. Pulse the mixture until it’s roughly chopped, about 5-7 quick pulses.
3. With the processor running on low, slowly drizzle in the 1/2 cup of olive oil until the pesto is smooth and creamy. Tip: For a brighter green color, blanch the basil in boiling water for 10 seconds and shock it in ice water before using.
4. Season the pesto with a big pinch of salt, then set it aside.
5. Heat a large skillet or wok over medium-high heat and add a splash of olive oil.
6. Add the sweet potato noodles to the hot skillet and cook for 5-7 minutes, stirring frequently, until they are tender but still have a slight bite. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming the noodles.
7. Add the halved cherry tomatoes to the skillet with the noodles and cook for 2-3 more minutes, just until the tomatoes start to soften and release their juices.
8. Remove the skillet from the heat and immediately stir in the prepared pesto until everything is evenly coated. Tip: Adding the pesto off the heat preserves its fresh flavor and vibrant color.
9. Serve the noodles warm, topped with an extra sprinkle of Parmesan if you like.
Tender sweet potato noodles get wonderfully coated in that herby, garlicky pesto, creating a dish that’s both hearty and fresh. The cherry tomatoes burst with sweetness in every bite, balancing the richness perfectly. Try it topped with grilled chicken or shrimp for a complete meal, or enjoy it as a vibrant, veggie-packed main all on its own.
Sweet Potato Noodles with Coconut Lime Dressing
Now, if you’re craving something fresh, vibrant, and totally satisfying without feeling heavy, you’ve got to try this. It’s a perfect balance of sweet, creamy, and zesty that comes together in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles
– A splash of olive oil
– A 13.5-ounce can of full-fat coconut milk
– The juice of 2 limes (about 1/4 cup)
– A couple of tablespoons of maple syrup
– A pinch of salt
– A handful of fresh cilantro, chopped
– Optional: a sprinkle of red pepper flakes for heat
Instructions
1. Spiralize your sweet potatoes into noodles using a spiralizer or julienne peeler. Tip: If the noodles are very long, give them a quick chop so they’re easier to toss and eat.
2. Heat a splash of olive oil in a large skillet or wok over medium-high heat.
3. Add the sweet potato noodles to the hot skillet and sauté them for 8-10 minutes, stirring occasionally, until they’re tender but still have a slight bite. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming them.
4. While the noodles cook, make the dressing: in a small bowl, whisk together the full-fat coconut milk, lime juice, maple syrup, and a pinch of salt until smooth.
5. Once the noodles are done, remove the skillet from the heat and let them cool for a minute.
6. Pour the coconut lime dressing over the warm noodles and toss everything together until well coated.
7. Stir in the chopped fresh cilantro. Tip: Add the cilantro at the end to keep its bright flavor and color intact.
8. Serve immediately, optionally topped with a sprinkle of red pepper flakes if you like a little kick.
Dig into this dish and you’ll love the tender-crisp texture of the sweet potato noodles paired with that creamy, tangy dressing. It’s fantastic served warm right away, or you can chill it for a cool, refreshing lunch the next day—the flavors meld beautifully overnight.
Sweet Potato Noodles with Miso Ginger Glaze
Zipping through the holiday season leaves you craving something both comforting and fresh, right? This sweet potato noodle dish hits that sweet spot with a savory miso ginger glaze that’s surprisingly simple to pull together. You’ll love how the flavors come alive in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles
– 2 tablespoons of olive oil
– 3 tablespoons of white miso paste
– 1 tablespoon of grated fresh ginger
– 2 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– A splash of water (about ¼ cup)
– A couple of green onions, sliced for garnish
– A pinch of sesame seeds for topping
Instructions
1. Spiralize your sweet potatoes into noodles—if they’re thick, you can trim them shorter for easier cooking.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the sweet potato noodles to the skillet and sauté for 8–10 minutes, stirring occasionally, until they’re tender but still have a slight bite. Tip: Don’t overcrowd the pan to ensure they cook evenly.
4. While the noodles cook, whisk together the miso paste, grated ginger, minced garlic, soy sauce, rice vinegar, and splash of water in a small bowl until smooth.
5. Once the noodles are done, pour the miso ginger glaze over them in the skillet.
6. Toss everything together and cook for another 2–3 minutes until the glaze thickens and coats the noodles evenly. Tip: If the glaze seems too thick, add another tablespoon of water to loosen it up.
7. Remove from heat and garnish with sliced green onions and a pinch of sesame seeds. Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.
Rely on this dish for its delightful contrast: the noodles are tender with a slight chew, while the glaze brings a salty-sweet umami kick from the miso and ginger. Serve it warm as a main or pair it with grilled chicken for a heartier meal—either way, it’s a crowd-pleaser that feels both nourishing and indulgent.
Sweet Potato Noodles with Honey Sriracha Glaze
Unbelievably easy and packed with flavor, this sweet potato noodle dish is about to become your new weeknight favorite. You get that perfect combo of sweet, spicy, and savory in every bite, and it comes together faster than you can decide what to watch for dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 large sweet potatoes, spiralized into noodles
- A good glug of olive oil (about 2 tablespoons)
- 3 tablespoons of honey
- A couple of tablespoons of sriracha (adjust for your heat level!)
- 2 tablespoons of soy sauce
- A splash of rice vinegar (about 1 tablespoon)
- 2 cloves of garlic, minced
- A pinch of salt
- A handful of chopped green onions for garnish
- A sprinkle of sesame seeds
Instructions
- Spiralize your sweet potatoes into noodle shapes. Tip: If you don’t have a spiralizer, you can use a julienne peeler or even buy pre-spiralized sweet potato noodles from the store.
- Heat the olive oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the sweet potato noodles to the hot skillet. Cook them for 8-10 minutes, stirring occasionally, until they are tender but still have a slight bite. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming them.
- While the noodles cook, make the glaze. In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth.
- Push the cooked noodles to one side of the skillet. Pour the glaze mixture into the empty space.
- Let the glaze simmer for 1-2 minutes until it thickens slightly and becomes bubbly.
- Toss the noodles in the thickened glaze until they are evenly coated. Cook for another 1-2 minutes so the flavors meld.
- Season the entire dish with a pinch of salt and give it one final toss. Tip: Taste and adjust—you can add a bit more honey for sweetness or sriracha for heat right now.
- Remove the skillet from the heat. Serve the noodles immediately, garnished with the chopped green onions and a sprinkle of sesame seeds.
Vibrantly orange and glossy, these noodles have a fantastic tender-yet-firm texture that holds the sticky-sweet glaze perfectly. The honey mellows the sriracha’s kick into a warm, addictive heat. Try topping them with a fried egg for a complete meal, or serve them alongside grilled chicken for something heartier.
Sweet Potato Noodles with Creamy Mushroom Sauce
Mmm, picture this: you’re craving something cozy but still want to keep it light. Sweet potato noodles with a creamy mushroom sauce hit that perfect spot—it’s like a hug in a bowl that won’t weigh you down.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles
– 1 lb cremini mushrooms, sliced
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 2 tbsp olive oil
– A couple of sprigs of fresh thyme
– A splash of soy sauce
– Salt and black pepper
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to let it burn.
4. Add the sliced mushrooms and another 1 tbsp olive oil to the skillet.
5. Cook the mushrooms for 8-10 minutes, stirring every couple of minutes, until they release their liquid and turn golden brown. Tip: Don’t crowd the pan—cook in batches if needed for even browning.
6. Pour in the vegetable broth and scrape up any browned bits from the bottom of the skillet.
7. Simmer the mixture for 5 minutes until the liquid reduces by half.
8. Reduce the heat to low and stir in the heavy cream and fresh thyme sprigs.
9. Let the sauce simmer gently for 3-4 minutes until it thickens slightly—it should coat the back of a spoon. Tip: Avoid boiling to prevent the cream from curdling.
10. While the sauce simmers, bring a large pot of salted water to a rolling boil.
11. Add the sweet potato noodles and cook for 2-3 minutes until just tender but still al dente. Tip: Taste a noodle at 2 minutes to check doneness—overcooking makes them mushy.
12. Drain the noodles well and immediately add them to the skillet with the mushroom sauce.
13. Toss everything together over low heat for 1-2 minutes until the noodles are evenly coated.
14. Finish with a splash of soy sauce and season with salt and black pepper to taste.
15. Remove the thyme sprigs before serving.
Rich and velvety, the sauce clings to every noodle, with earthy mushrooms adding depth. The sweet potatoes stay slightly firm, giving a nice chew against the creaminess—try topping it with a fried egg for extra indulgence.
Sweet Potato Noodles with Zesty Lime Shrimp
Haven’t you been craving something fresh, vibrant, and ready in a flash? This sweet potato noodle bowl with zesty lime shrimp is your answer—it’s light, satisfying, and packed with flavor that’ll make you feel like a kitchen pro without the fuss.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 medium sweet potatoes, spiralized into noodles
– 1/2 lb large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 lime, juiced (about 2 tbsp)
– 1 tbsp olive oil
– A pinch of red pepper flakes
– A handful of fresh cilantro, chopped
– Salt, to season
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side, until they turn pink and opaque—don’t overcrowd them to get a nice sear.
3. Remove the shrimp from the skillet and set aside on a plate.
4. In the same skillet, add the minced garlic and a pinch of red pepper flakes, stirring for about 30 seconds until fragrant to avoid burning.
5. Toss in the sweet potato noodles and cook for 5-7 minutes, stirring occasionally, until they soften but still have a slight bite—this keeps them from getting mushy.
6. Return the shrimp to the skillet and pour in the lime juice, stirring everything together for 1 minute to let the flavors meld.
7. Season with a sprinkle of salt, then remove from heat and fold in the chopped cilantro for a fresh finish.
8. A final tip: serve it immediately while warm to enjoy the best texture. The noodles are tender with a subtle sweetness, while the shrimp adds a bright, citrusy kick that’s perfect for a quick dinner or meal prep—try topping it with extra lime wedges or avocado slices for a creamy twist.
Sweet Potato Noodles with Roasted Red Pepper Sauce
Craving something cozy but still vibrant? This sweet potato noodle dish with roasted red pepper sauce hits all the right notes—it’s comforting, packed with flavor, and surprisingly simple to pull together on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 large sweet potatoes, spiralized into noodles
– 2 red bell peppers, halved and seeded
– 3 cloves of garlic, minced
– 1/2 cup of vegetable broth
– A splash of olive oil (about 2 tbsp)
– A couple of tablespoons of nutritional yeast (about 2 tbsp)
– A pinch of salt and black pepper
– A handful of fresh basil leaves for garnish
Instructions
1. Preheat your oven to 425°F.
2. Place the red bell pepper halves on a baking sheet, cut-side down, and roast them in the oven for 20 minutes until the skins are charred and blistered.
3. While the peppers roast, heat a splash of olive oil in a large skillet over medium heat.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant—be careful not to burn it!
5. Transfer the roasted peppers to a blender, add the sautéed garlic, vegetable broth, nutritional yeast, and a pinch of salt and black pepper.
6. Blend the mixture on high speed for 1-2 minutes until completely smooth and creamy.
7. In the same skillet, add another splash of olive oil and increase the heat to medium-high.
8. Add the sweet potato noodles and cook for 5-7 minutes, stirring occasionally, until they are tender but still have a slight bite.
9. Pour the red pepper sauce over the noodles in the skillet and toss everything together for 2 minutes until heated through.
10. Divide the noodles among four plates and top with fresh basil leaves.
Deliciously creamy with a subtle smoky sweetness from the roasted peppers, this dish has a satisfyingly tender texture that pairs perfectly with the vibrant sauce. Try serving it with a sprinkle of extra nutritional yeast for a cheesy kick or alongside a simple green salad for a complete meal.
Sweet Potato Noodles with Spicy Almond Butter Dressing
Ready for a cozy, flavor-packed meal that comes together in no time? You’re going to love these sweet potato noodles tossed in a creamy, spicy almond butter dressing. It’s the perfect healthy comfort food for a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 2 large sweet potatoes, spiralized into noodles
- 1/2 cup creamy almond butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sriracha (or more if you like it extra spicy!)
- 1 clove garlic, minced
- A splash of warm water to thin the dressing
- A couple of green onions, thinly sliced
- A handful of toasted sesame seeds for garnish
Instructions
- Spiralize your sweet potatoes into noodles using a spiralizer or julienne peeler. Tip: If your noodles are very long, give them a quick chop so they’re easier to eat.
- In a medium bowl, whisk together the almond butter, soy sauce, maple syrup, rice vinegar, sriracha, and minced garlic until smooth.
- Add a splash of warm water, one tablespoon at a time, and whisk until the dressing reaches a pourable consistency. Tip: Warm water helps the almond butter blend more easily than cold.
- Bring a large pot of salted water to a boil over high heat.
- Add the sweet potato noodles to the boiling water and cook for exactly 2-3 minutes, until they are tender but still have a slight bite. Tip: Don’t overcook them, or they’ll turn mushy—test one noodle at the 2-minute mark.
- Drain the noodles immediately in a colander and rinse briefly under cool water to stop the cooking.
- Transfer the drained noodles to a large mixing bowl.
- Pour the almond butter dressing over the warm noodles and toss thoroughly until every strand is coated.
- Divide the noodles among four bowls and top with the sliced green onions and toasted sesame seeds.
The noodles have a satisfying, slightly chewy texture that pairs perfectly with the rich, nutty dressing with its spicy kick. For a fun twist, try serving them chilled the next day or adding shredded chicken for extra protein.
Summary
Whether you’re craving a cozy dinner or a vibrant lunch, these 20 sweet potato noodle recipes offer endless inspiration for healthy, delicious meals. We hope you’ve found a new favorite to try in your kitchen! Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup to your Pinterest boards to save all these tasty ideas for later.
