What are Sweet Potato Noodles?
Sweet potato noodles are a type of “noodle” made from spiralizing sweet potatoes into a shape similar to spaghetti or angel hair pasta. You can buy spiralized sweet potato noodles at the grocery store or make them at home by feeding skinned sweet potatoes through a spiralizer.
The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes.
I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer.
How are they Made?
If you’ve ever wondered, “How are sweet potato noodles made?” you’ll be happy to see that they are super easy to make. Yes, you do need a spiralizer (I use this Paderno Spiralizer – affiliate link), but it is a rather inexpensive one-time investment.
Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:
- Cut and peel the sweet potatoes: Use a sharp knife to cut off both ends of the sweet potato. Then, peel off the skin using a vegetable peeler. Once peeled, cut the sweet potatoes in half, right down the middle.
- Align the sweet potato: Secure your spiralizer on the countertop to keep it from moving (for instance, my spiralizer has suction cups on its bottom to help keep it in place). Take one of your sweet potato halves, line it up with the center prong on your spiralizer, and press it firmly into the prong. Then, press the other end of the spiralizer to secure the sweet potato from both sides.
- Spiralize: Once you secure the sweet potato half, spin the side handle of the spiralizer clockwise while applying pressure. Continue turning the handle until you spiralize the entire sweet potato half. Repeat steps 2 and 3 until you have spiralized all of your sweet potatoes.
What if I Don’t Have a Spiralizer?
If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles.
To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer.
Recipe Ingredients
To make this recipe with sweet potato noodles, you’ll need two sets of ingredients:
For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock.
For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro.
You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).
Substitutions & Optional Add-Ins
There are countless ways to customize this gluten free sweet potato noodles recipe. These delicious add-ins will take your dish to the next level, from a pop of spice to natural oils.
- Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well.
- Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta.
- Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil.
- Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor.
- Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.
How to Cook?
Cooking sweet potato noodles is a simple, healthy way to treat yourself to full-bodied Asian flavor. You can have this delicious dish from spiralizer to table in just half an hour.
- Spiralize the sweet potatoes: Trim, peel, and cut your sweet potatoes to prepare them for spiralization. Then, attach the sweet potato halves to your spiralizer, one by one, and turn the handle clockwise until you spiralize each half. Continue spiralizing your sweet potato halves until you have enough noodles.
- Mix the dressing: In a small bowl, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, minced garlic, lime juice, salt, and vegetable stock. Refrigerate the mixture until you are ready to use it.
- Saute the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion and pepper to the skillet and cook them, frequently stirring, until they turn translucent (5-7 minutes).
- Cook the noodles: Add the spiralized sweet potatoes and vegetable stock to the skillet. Using a pair of kitchen tongs, cook sweet potato noodles tossing gently every few minutes until they are al dente and lose most of their volume, for 6-7 minutes.
- Add the dressing: Pour the dressing over the noodles and toss the mixture until the noodles have an equal layer of dressing. Cook the coated noodles until they are warm (2-3 minutes).
- Stir in the edamame: Take the noodles off the heat, then stir in the edamame and chopped cilantro.
- Serve: Divide the noodles among four bowls and garnish each dish with sesame seeds, green onions, and peanuts. Serve.
How to Make Ahead and Store
Preparing sweet potato zoodles is a great way to fit meal prep into your schedule. Whether you serve this dish at a party or pack it for an easy lunch, these storage tips are just what you need.
- Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
- Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.
How to Serve?
As the main dish: Whether you serve it warm, at room temperature, or cold, this dish is a delicious lunch or dinner that is perfect when you are in need of a light meal with lots of flavors.
As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.
FAQs
Most grocery stores sell sweet potato noodles in their refrigerated section, often near other frozen pasta.
Yes! Sweet potato noodles contain high amounts of vitamins, antioxidants, and fiber, making them a popular choice among health-conscious eaters.
They consist of peeled sweet potatoes cut into shape using a spiralizer. However, the Korean version of this dish—japchae noodles—is made from sweet potato starch and water.
Yes, sweet potato noodles contain carbs. Generally, 1 cup of sweet potato noodles has 23 g. of carbs.
Though incredibly mild, sweet potato noodles have a hint of the sweet, nutty flavor typical among sweet potatoes. They also have a tender, slightly chewy texture that tastes heavenly in pasta dishes.
Other Sweet Potato Recipes You Might Also Like
Want even more sweet potatoes on your table? The following recipes are some of the best ways to incorporate this festive (and healthy!) vegetable into your cooking.
If you try this recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Sweet Potato Noodles Recipe
Ingredients
For the dressing:
- 3 tablespoons unsweetened and smooth peanut butter
- 3 tablespoons tamari*
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon freshly grated ginger
- 2 cloves garlic minced
- 2 tablespoons lime juice freshly squeezed
- ½ teaspoon kosher salt
- 3 tablespoons vegetable stock more as needed
For the Noodles:
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 red or yellow bell pepper seeded and sliced thinly
- 2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
- ¼ cup vegetable stock
- ½ cup edamame
- 3 tablespoons chopped cilantro
As Garnish:
- 1 tablespoon sesame seeds
- 1-2 stalks green onions both white and green parts chopped
- 2 tablespoons lightly salted peanuts coarsely chopped
Instructions
- To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
- To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
- Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
- Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
- Off the heat, stir in the edamame and chopped cilantro.
- To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
- Serve immediately.
Video
Notes
- If you are not gluten-sensitive, you can use soy sauce instead of tamari, but make sure to taste the dressing before adding more salt to it.
- To Make ahead: To make this dish ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
- Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.
Tina
I made this last night and am super happy with the recipe. As a gluten-free, soy-free vegan (allergies & ethics!), I really miss Asian food, so having some pad Thai was really a treat. I used a purple sweet potato which looked really pretty. Instead of soy sauce or tamari I used a 50/50 mix of coconut aminos and Ocean’s Halo No Soy sauce — I do the mix because coconut aminos have a sweeter flavor profile that doesn’t taste quite right on its own, unless you’re looking for the coconut amino flavor specifically. Obvs I skipped the edamame and just browned up some lentil tempeh and served that on top. I added 2 jalapeños to the bell pepper mix because I like a little heat, and I love eating the rainbow. 🙂 I will say, like other reviewers, that it’s tough to avoid overcooking the sweet potato noodles but I just think it takes practice. I also think the crushed peanuts on top are essential – without them, there’s something missing from the texture.
Anyway thanks for the recipe; I’ll be putting it in my arsenal and making it again for sure.
Aysegul Sanford
Hi Tina,
I am thrilled to hear that you enjoyed this recipe. I appreciate that you shared all the substitutions you tried.
Thanks for coming by.
PS: I agree, crushed peanuts on tops is a must. ?
Cathy Pollak
This was so delicious! Going on my regular meal rotation!
Aysegul Sanford
YAY! So happy to hear that. Thanks Cathy.
Lori
Love the sweet potato replacement for the noodles. So yummy!
Aysegul Sanford
It was a much healthier replacement for sure. 🙂
Toni Dash
This was so good! So easy and really tasty!
Aysegul Sanford
Thanks for letting me know Toni.
Brenda
I’d choose the sweet potato noodles any day. What a beautiful recipe!
Aysegul Sanford
You and me both. 🙂 Thanks for stopping by Brenda.
Jennifer Farley
Awesome idea! I love “noodles” made out of veggies!
Aysegul Sanford
Me too! So glad you liked it.
Liz
I love pad thai, but wanted to try a healthier version. I was delighted for find your recipe—it’s so good!
Aysegul Sanford
This vegan version would surely do that. So happy that you liked it. Cheers!
Melissa
This is brilliant!
Aysegul Sanford
Thanks Melissa.
Rebecca Pryor
Absolutely delicious. So easy to make and tastes incredible!
Aysegul Sanford
So happy to hear that you liked it Rebecca! Thanks for coming back and leaving a rating. Cheers!
Jen
We loved this! I think I might add cucumber next time! Thank you!
Aysegul Sanford
Hey Jen,
This dish makes an appearance on our menu quite often. I am so glad to hear that you liked it too.
Adding cucumber is a great idea. I’ll try that next time I make this dish.
Thanks for leaving a comment and sharing your experience with everyone!
Cheers.
Leslie
I am currently eating this as I type. I can’t believe how much bang this recipe packs. I recently became vegan and gluten-free. I’ve really been enjoying playing around with all sorts of flavors while weaning myself off of old meat/meat product staples (i.e. cheese, mostly). This recipe did not fail to please.
I did throw in some broccoli and fresh microgreens as well. I cooked the broccoli with the onions and bell pepper and added the fresh microgreens at the end with the sauce. Otherwise, I followed the rest of the recipe per the instructions.
I can’t wait to see what other delicious items you have on your blog!
Aysegul Sanford
YAY!! This makes me so happy Leslie.
Though I have to say, you are my hero. Going vegan and GF at the same time?! WOW!
Wish you all the best of luck. There are plenty of recipes on the blog that will serve your dietary needs. I hope you will try more of them. In the mean time, if I can answer any questions or if you have any requests, please do not hesitate to let me know.
Thanks for letting me know. Cheers!
Jill
So happy to have discovered your site! And thank you for including the nutritional info as well! I really appreciate it.
Aysegul Sanford
I am so glad you did Jill. 🙂
Yes, nutrition information is very helpful.
Welcome!
Janet Fazio
I love veggie noodles. I have ventured past zucchini yet, but I’m looking forward to trying the sweet potato pad thai
Vanessa
This was delicious! I made the dressing in a mason jar and kept in fridge 3 days before I got around to making it. One sad thing- I used the narrow noodle setting on my spiralizer (same as the one you use) and I must’ve cooked the noodles a bit longer than I was supposed to. All was looking perfect and then I looked away for a minute and when I tossed, they just broke into a crumbly mess. I was super bummed, but it was still good. Had leftovers for 2 days and enjoyed cold!
Aysegul Sanford
Oh no!! Sorry about that. Still, I am glad it turned out well in the end.
Thanks so much for letting me know Vanessa.
Lauren
Absolutely love this video!
Aysegul Sanford
Thank you my dear friend. Can’t wait to make many more of them with you. <3
Lauren
Goodness this is such a delicious recipe! Just made it for lunch and it’s perfect! First time using the spiralizer too!
Aysegul Sanford
It makes me so SO happy to hear that it worked for you. I have new spiralizer recipes coming up as soon as we move into our new place. Can’t wait to share them with you. We need to put your new toy to good use.:P
Jenny // HelloMyDumpling.com
This looks absolutely delicious, Aysegul! I do not own a spiralizer mostly because I don’t want another appliance but this sure does make me think of all the possibilities.
Karly
ALWAYS looking for new and delicious spiralizer recipes, and this one looks like a new potential favorite! So many delicious flavors in here!
Aysegul Sanford
YAY! These noodles are truly delicious. I hope you’ll get a chance to give it a try Karly.
Thank you for stopping by. Cheers!
Belgian Foodie
Hi, this recipe looks so amazing yet simple. I also recently bought a spiralizer and found it a bit awkward the first time I used it. You make it look so easy. I’ll have to try this recipe soon!
Aysegul Sanford
Believe me, it was not that easy at the beginning :)) But now I feel like I am doing much better. I just love that the possibilities are endless with these vegetable noodles.
Thank you for stopping by Brad.
Emily
I bought a spiralizer last summer and have only used it once! Shame on me, right? You’ve inspired me to take it out again. They make such fun veggie noodles, and this sauce sounds SO good. Can I come for dinner? 😉
Aysegul Sanford
Nooooo! Don’t say that.. You will get to it. And once you do, you have a great recipe waiting for you right here my friend.
Yes, please come for dinner. Anytime <3