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. 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
Vegetarian Chili with Sweet Potatoes Perfect Sweet Potato Fries Coconut Oil Roasted Sweet Potatoes Black Bean and Sweet Potato Tacos Avocado and Tomato Stuffed Sweet Potatoes
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 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 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. 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.
