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!!

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!

Sweet Potato Noodles

Author: Gaby Dalkin

5 from 2 votes

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!!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings people

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

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.
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.
Sprinkle with the freshly cut chives before serving and serve as a main course or a side dish.

Notes

I recommend using a spiralizer to make your noodles. If you don't have one, you can also slice the potatoes the long way on a mandolin and use a knife to make noodles.