How to make our 25-minute sweet potato noodles recipe with a creamy dairy-free avocado sauce. Jump to the Creamy Avocado Sweet Potato Noodles Recipe or read on to see our tips for making it.
We are in love with this easy veggie noodles recipe. We toss perfectly cooked sweet potato noodles with our homemade avocado lime sauce. The sauce is almost too good and it’s delicious with sweet potato. It’s a spin off from the creamy cilantro sauce we use on these veggie tacos.
YOU MAY ALSO LIKE: Our extremely popular Zucchini Noodles Recipe! See how to make our 20-minute zucchini noodles with garlic, tomatoes, basil, and parmesan cheese. Jump to the Zucchini Noodles Pasta Recipe.
Guilt-Free 25-Minute Sweet Potato Pasta
This is such a quick and easy recipe. It’s adaptable, too. We love this with 100% sweet potato noodles, but a combination of sweet potato and regular potato is great. You could even swap the sweet potato for butternut squash, zucchini or regular spaghetti.
If you have never made noodles out of vegetables, then you are in for a treat! They are really quite simple to make and are becoming so popular that some stores are selling them already cut into noodles!
It’s easy to do at home, though. You don’t even need a spiralizer (although, it does make quick work of them). Here’s a quick breakdown of doing it yourself.
- The easiest way to make sweet potato noodles is to use a spiralizer. They make long, curly noodles in minutes. This is a great tool to add to your kitchen and are pretty inexpensive. Ours cost around $25 and is the Paderno model, but there are lots of excellent options out there.
- You can also use a julienne vegetable peeler. These come in at under $10 and might even be hiding in your kitchen gadget drawer right now. The noodles won’t be curly, but they will be spaghetti-like.
- Most mandoline slicers will make noodles. All you need is the attachment that makes lots of thin strips instead of one wide strip.
- You can also use a standard vegetable peeler and make wide noodles.
Once you’ve got noodles, you’re ready to cook them.
Cooking Sweet Potato Noodles
Sweet potato is perfect for making noodles — they hold up much better than zucchini (which has lots of water). Here are our tips for cooking them:
- Use a non-stick pan. This tip comes from Ali over at Inspiralized. Since sweet potatoes have some sugar in them, they can become caramelized and stuck to the bottom of the pan. Using a non-stick skillet and oil helps to prevent this.
- Don’t overcook. The noodles should be cooked to al dente (just like pasta). This means they will look wilted, but still have a slight crunch.
YOU MAY ALSO LIKE: Baked sweet potatoes stuffed with roasted garlic, avocado and tomato salsa. If you love sweet potatoes, this recipe is for you! Jump to the Baked Sweet Potato Recipe.
Creamy Avocado Lime Sweet Potato Noodles
This healthier take on pasta with avocado sauce is simple, fresh and quick to make. The sauce is perfect for tossing with vegetable noodles or regular pasta (it’s also excellent as a dip for veggies or spread for sandwiches). The recipe below makes about 2 cups of sauce. You will only need about 6 tablespoons. Don’t worry though, you can store it and keep in the fridge for days. It’s even freezer-friendly! Check the notes section below for our tips on storing it.
You Will NeedCreamy Avocado 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 tasteSweet 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
6 tablespoons creamy avocado sauce or more as needed
Cilantro leaves, toasted pepitas and queso fresco for serving
- Make Sauce
- Cook Sweet Potato Noodles
Add pepitas to a skillet over medium heat. Toast, stirring often, until the seeds begin to pop, 3 to 5 minutes. Take off of the heat and set aside 2 tablespoons of the seeds for serving. Use the rest to make the sauce.
Add pepitas (minus the reserved tablespoons for serving), avocado flesh, cilantro, jalapeño, garlic, lime juice, olive oil, water and the salt to a food processor or blender. Blend until smooth. If the sauce seems too thick, blend in a few more tablespoons of water. Taste then adjust with more salt as needed (we use about 1/2 teaspoon).
Store sauce in the refrigerator with a sheet of plastic wrap pressed on top to prevent air from turning the avocado brown.
Heat the oil in a wide non-stick skillet over medium heat. Add sweet potato noodles to the pan and season with the salt. Toss with pasta tongs and cook until al dente — the noodles should be wilted, but still have a slight crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy and fall apart. As they cook, keep tossing so that all the sweet potato noodles have a chance to hit the bottom of the skillet.
Squeeze half of a lime over the noodles then toss with 6 tablespoons of the creamy avocado sauce. If the noodles seem dry, add an extra tablespoon. Serve with a few cilantro leaves, the reserved peptitas and if you like, some queso fresco on top.
Adam and Joanne's Tips
- How to make sweet potato noodles without a spiralizer: The spiralizer is not the only way to make noodles. You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
- Make it vegan or paleo: This is a vegan-friendly recipe and is paleo-friendly, simply leave out the queso fresco (and depending on your diet, the salt).
- Substitute pepitas: Pepitas are shelled pumpkin seeds and are quite inexpensive to buy. Pistachios, pine nuts, almonds, and walnuts are also excellent options for making the sauce.
- Add protein: These noodles are more filling than you’d think, but adding some protein on top is a nice idea. We especially love grilled or baked chicken, tofu and shrimp.
- Storing the leftover sauce: Since it has avocado blended in, when the sauce is left uncovered for an extended period of time it might turn brown. To prevent this, press a sheet of plastic wrap directly onto the sauce and store in the refrigerator. The sauce should last up to a week in the fridge when properly stored.
- Other ways to use the sauce: Use any leftover sauce as a dip for vegetables, a sandwich spread or thin it out a little and use as a salad dressing.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes.