SWEET POTATO ITALIAN NOODLES
Whip up this Italian Sweet Potato Noodles recipe in just 40 minutes for a quick yet wholesome meatless weeknight dinner. An easy, one-pot sweet potato spaghetti recipe that uses only clean eating approved ingredients! Vegan & Paleo options included.
Nothing beats a comforting bowl loaded with all that veggie goodness, different textures, colors, and bang-on flavors. You can “noodle” zucchini, carrots, and squash and there are already some pretty dang good zucchini noodle recipes on the blog. But this time we made them using sweet potatoes and it was a win, and super easy making it the perfect weeknight meal.
Sweet Potato Noodles – where to start if there is so much to say about them! They’re packed with fiber, beta-carotene, and micronutrients. They’re pretty low on the glycemic index, making them a superb paleo-friendly pasta alternative.
They also boast so much flavor with that addictive earthy taste and natural sweetness. So yeah, they’re actually already pretty great on their own. You could totally top them with a dab of butter and call it dinner.
Sweet Potato Italian Noodles
- 1 Spiralizer
- 4 Sweet Potatoes peeled
- 1 tbsp Olive Oil
- 1 Yellow Onion chopped finely
- 4 Garlic Cloves minced
- 2 tbsp Tomato Paste
- 4 cups Tomato Sauce paleo or whole30 option for paleo
- 1 cup Vegetable Stock
- 1 tbsp Dried Oregano
- 1/2 tsp Salt
- 1/2 tsp Coconut Sugar
- 1/2 cup Grated Parmesan omit for whole30 or Paleo/ use vegan option cheese for Vegan
- 1 cup Fresh Basil chopped
- Prep your ingredients and spiralize the sweet potatoes into noodles.
- In a large skillet, heat olive oil over medium-high heat.
- Add onion and cook until soft, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, stir to combine with garlic and onion, and cook for 30 seconds or so, stirring.
- Stir in tomato sauce, vegetable stock, oregano, salt and sugar.
- Bring to a gentle boil, reduce and simmer covered for about 15 minutes or until the sauce thickens and reduces a bit.
- Add sweet potato noodles on top of the sauce. Cover and let them cook for about 3-4 minutes without stirring them into the sauce first. When they start to shrink a bit and soften, stir to coat them with sauce (I recommend using tongs).
- Cover and continue cooking until they are soft but still al dente (about 10 minutes more or less)
- Turn off the heat. Stir in parmesan and basil.
- Divide among four bowls, top with more parmesan and a few basil leaves, and serve.
- You can also roast sweet potato noodles in the oven rather than cooking them on the stovetop. Just stir them in when your sauce is cooked and DONE.
- I found one large sweet potato is usually enough for two servings, so you can double, triple or quadruple the amounts easily. Just make sure to adapt the amount of sauce accordingly.
- The leftovers will keep in the fridge for 2 to 3 days.