Sweet Potato Noodles with Creamy Avocado Sauce

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!

Sweet Potato Noodles with Creamy Avocado Sauce

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.

  1. 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.
  2. Julienne Peeler: This under $10 tool might already be in your kitchen drawer! It creates spaghetti-like noodles instead of curls.
  3. Mandoline: Many mandolines have attachments for thin strips, which are perfect for noodles.
  4. 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!

Creamy Avocado Sweet Potato Noodles - close-up with fork emphasizing the creamy avocado pasta sauce

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.
Cooking spiralized sweet potato noodles in a skillet

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!

Sweet potato noodles with a creamy dairy-free avocado sauce and topped with pumpkin seeds.

More Sweet Potato Recipes

Sweet Potato Noodles with Creamy Avocado Sauce

  • PREP
  • COOK

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


  • 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 / Protein 8 g / Carbohydrate 32 g / Dietary Fiber 7 g / Total Sugars 5 g / Total Fat 25 g / Saturated Fat 4 g / Cholesterol 0 mg
AUTHOR:  Adam and Joanne Gallagher
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11 comments… Leave a Review
  • Karen July 17, 2020, 1:32 am

    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!

  • Caitlin July 2, 2020, 8:31 am

    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!!

  • LB January 28, 2020, 1:23 pm

    Looks delicious, will try

  • Rachel December 4, 2019, 7:54 pm

    Super yummy! The sauce is a great combination with the sweet potatoes!

  • Rita August 13, 2018, 11:36 pm

    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!!

  • Jan J Lucas April 22, 2018, 12:45 pm

    Your recipes look great!

  • Meghan January 11, 2018, 5:21 am

    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!

  • Lindsay January 4, 2018, 7:54 pm

    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!

  • Erica Hadley August 16, 2017, 9:18 pm

    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!

  • cakespy August 11, 2017, 10:43 am

    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

  • Patrician August 10, 2017, 1:59 pm

    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!


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