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 answer to busy weeknights or when you want a seriously impressive meatless meal!
We’re absolutely obsessed with these sweet potato noodles, which are high on our list of top sweet potato recipes! We toss perfectly cooked sweet potato noodles with our homemade avocado lime sauce (similar to our avocado pasta). 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!
Key Ingredients
- Sweet Potatoes: Some stores sell pre-cut sweet potato noodles, which are also pretty simple to make at home. The process is the same as making zucchini noodles. A spiralizer is the quickest way to get long, curly sweet potato noodles. It’s a worthwhile and affordable kitchen tool (ours was Paderno on Amazon and cost around $30). If you do not have a spiralizer, use a julienne peeler, mandoline slicer, or a classic peeler for wider noodles.
- Creamy Avocado Sauce: This dairy-free sauce is loaded with flavor. You’ll need pumpkin seeds (pepitas), an avocado, cilantro, jalapeno, garlic, lime juice, and olive oil. Then, to get it to the right consistency, some water. It’s so delicious!
- Extras: I love topping my sweet potato noodles with extra cilantro leaves, pumpkin seeds, and a little queso fresco, but it’s totally up to you!
I love the combination of avocado and sweet potato, so I can’t get enough of this dairy-free avocado sauce (see my stuffed sweet potatoes with avocado salsa as proof). I use my blender to make the sauce so it comes together FAST.
When cooking the noodles, use a non-stick pan with a little oil and use tongs to toss them around the pan so they don’t stick. Don’t overdo it with the cooking; we are looking for them to wilt but still have a bit of crunch. Overcooked sweet potato noodles get mushy. They’ll be ready in 5 to 7 minutes.
Creamy Avocado Sweet Potato Noodles
- PREP
- COOK
- TOTAL
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.
You Will Need
Sweet Potato Noodles1 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
Cilantro leaves, toasted pumpkin seeds, and queso fresco, optional for serving
Creamy Avocado Pasta Sauce1/2 cup pumpkin seeds (pepitas)
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
1Toast pumpkin seeds: Add the pumpkin seeds to 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. Blend until the sauce is smooth, adding more water by the tablespoon until it is creamy and somewhat pourable. Taste the avocado sauce and adjust the salt level as needed. We use about 1/2 teaspoon.
3Store the sauce in the refrigerator with plastic wrap pressed directly on the surface to prevent browning.
4Cook sweet potato noodles: Heat oil in a wide, non-stick skillet over medium heat. Add the sweet potato noodles and season them with salt. Toss the noodles with tongs until they are cooked to al dente (wilted but still slightly crunchy, 5 to 7 minutes). Be careful not to overcook them, as they will become mushy.
5Squeeze half a lime over the noodles and toss them with 6 tablespoons of the prepared avocado sauce (adding more if needed). Serve 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.
- The nutrition facts provided below are estimates. We omitted salt from the calculations since you must add to your tastes.
This dish was sooo tasty! I followed it completely (except I cut the sauce in half). Everyone loved it. Such good flavors. It was very easy to make. I served it as a side with veggie patties. I am sure I will be making these noodles and sauce many times in the future. Thank you for this recipe!
This dish was amazing!! First time making the sweet potato noodles and I loved them. This pesto is going to be my new go-to. I much preferred it to traditional pesto that relies mostly on cilantro and parsley. I did have to sub pine nuts because I couldn’t get pepitas, bit I toasted them and they still had that satisfying crunch. I also added some pan fried tofu but overall kept the ingredients as-is. Loved and shared!!
Looks delicious, will try
Super yummy! The sauce is a great combination with the sweet potatoes!
This was an absolutely amazing dish. So flavorful. I separately cooked some bite sized chicken thigh pieces (skinless, boneless). Then I put one layer of the sweet potato noodles on the plate, a number of chicken pieces, and the sauce all over the top. The sauce was delicious – great pairing with sweet potato noodles. This was a huge hit in my house. My new favorite!!
Your recipes look great!
Wow! I made cut this recipe in half and had this as a side to our Jamaican jerk pork tenderloin! It seriously is one of the best things I’ve had in quite a while and I am a spirilizing fool from LA! Soo wonderful! This will be a part of our rotation! My husband is on a 30 day clean eating detox challenge and this is a perfect dish for that!
I just made these noodles for dinner and they were great! The sauce was delicious and easy to make. I will definitely be making this again!
After having some spiralizing issues, I made your Creamy Avocado Sweet Potato Noodles. It turned out amazing, so flavorful, nothing I would have come up with. And very easy. Things I love about your site are that you offer alternatives and other options to create a good outcome. There is always that one darn ingredient I don’t have on hand, and it helps so much. I also like the way you combine things that are out of the ordinary and are SO good.
Keep up the good work!
This recipe sounds incredible. I am so fascinated by the spiralized recipes I’ve been seeing around the web lately! The flavors in this (avocado OMG) sound awesome. -jessie from cakespy
WOW…I had just committed to go on an ALKALINE diet (for cancer and health in general) and this looks perfect…and DELICIOUS. Am trying this soon and I dont even have a spiralizer (yet ..) Love lots of your recipes, thanks!! Sounds like a 5-Star to me!