Sweetpotato Noodles

Okay so we’ve been around the block a time or two with zucchini noodles. But we’re moving on up in the world as we head into fall and stepping things up a notch with Sweetpotato Noodles!!

Sweetpotato Noodles with Mushrooms

What? Yup, you heard me right… sweetpotato noodles. As a frequent farmers market visitor, I’ve been stocking up on California sweetpotatoes like it’s my job. This summer I threw them on the grill and made them into fries. Last year I turned them into the most epic chili on the planet, and this fall I’m making them into noodles!!

By now you probably are all well aware of my spiralizer obsession. Well, it’s coming out again today. Although, if you don’t have one never fear… you can easily use a vegetable peeler and cut sweetpotatoes into long strips to look like noodles. Same thing – same flavor! (just a bit more prep time) These sweetpotato noodles are paired with some deeply caramelized mushrooms, fresh herbs and of course… garlic! It’s the perfect vegetarian meal that’s loaded with just about every vitamin you need. Talk about a superfood dinner. Check out the video below on step-by-step instructions on how to whip these up and be sure to keep me posted on what you think! It’s easily one of my new favorite festive fall dinners that’s still really good for you!

California Sweetpotato Noodles

Sweetpotato Noodles

Yield: Serves 4

Sweetpotato Noodles

Ingredients

  • 3 medium California sweetpotatoes, cut into noodles
  • 2 cloves garlic, roughly chopped
  • 1 shallot, roughly chopped
  • 2 tablespoons olive oil
  • 1 cup button mushrooms, cleaned and sliced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons freshly chopped chives
  • Kosher salt and freshly cracked black pepper to taste

Instructions

  1. In a large skillet, heat the olive oil over medium high heat. Add the chopped garlic and shallots and sauté for 1 minute until fragrant. Add the sliced mushrooms and sauté for 5-6 minutes until golden brown. Season with salt and pepper as needed.
  2. Add the sweetpotato noodles to the skillet and sauté for 5-6 minutes until they start to become tender. Add a tablespoon or two or water to continue to cook the sweetpotato noodles until they are fork tender and fully cooked. Season with salt and pepper along with the red pepper flakes and remove from the heat.
  3. Sprinkle with the freshly cut chives before serving and serve as a main course or a side dish.
http://whatsgabycooking.com/sweetpotato-noodles/

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54 Comments

  1. Yum!!! I’ve been thinking about spiralizing sweet potatoes but didn’t know how I would prepare them, these look do delicious!! Love it Gaby!

  2. I want a spiralizer. What brand you have, Gaby? Looks like fun! Can’t wait to try the sweet potato recipe!

  3. Made this last night and it was great. I added some finely chopped rosemary when I added the mushrooms. Also added roasted eggplant. This would be great as a side dish.

  4. As much as I loathe getting another unitasker for the kitchen, these sweet potato noodles kind of make me want to get a spiralizer. What fun!

  5. Made this for dinner tonight. I used a Vegetti spiral vegetable slicer ($8-$12 on Amazon or Walgreens, etc.) to spiral to the sweet potatoes. I followed the recipe and directions exact as presented. Fairly easy to prepare and tasted delicious with the salmon we also fixed! The red pepper flakes spoke with authority! We liked it! We will definitely be making this again! Thank you so much Gaby!

  6. hi Gaby, Sam here from drizzleanddip.com – I’m in the states and want to know which brand of spiraliser this is. thanks

  7. Just tried this 🙂 added some spring onions, five spice and soya sauce for a Chinese flavour!

    However my lovely long swoodles seemed to shred up a bit during cooking. Any tips on how to stop this?

    Cheers again for the recipe!

    1. they fall apart a little bit – but I just carefully stir them so they don’t get to soft or fall apart!

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