Sweetpotato Noodles

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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

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!!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people


  • 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


  • 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.


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.

Nutrition Information

Calories: 222kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 123mg | Potassium: 689mg | Fiber: 6g | Sugar: 8g | Vitamin A: 24261IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg
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  1. LOVE this take. I've tried lots of vegetable 'noodles,' but never sweet potatoes. Truly can't wait to try.

  2. This looks great and I'm so happy to have another way to eat sweet potatoes! Never get enough of those!

  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. Love this Gaby!! I would have never thought to make sweet potato noodles! Love your videos as always 🙂

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

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