Say hello to these creamy and dreamy sweet potato alfredo noodles! This recipe takes under 30 minutes and 10 ingredients. Making it a quick and easy weeknight dinner recipe. It’s healthy, vegan and gluten-free. And that alfredo sauce is OH SO CREAMY! I think you’re going to love these twirly sweet potato alfredo noodles as much as I do.
Sweet Potato Alfredo Noodles
This Sweet Potato Alfredo Noodles recipe begins with – you guessed it – sweet potato. Spiralized into noodles for long and twisty spaghetti style pasta it’s a great alternative if you’re gluten-free, or want a healthier alternative to traditional pasta.
To add to the veg, I’ve sautéed spinach and asparagus in a bit of coconut oil until the spinach is wilted and the asparagus bright green in colour. This takes about 5 minutes.
Next, I’ve tossed the sweet potato noodles into a deep skillet with some coconut oil and sautéed for 10 minutes, until they begin to soften.
Add the vegan alfredo sauce and cook for another 5-6 minutes until the noodles are al-dente. Then, add back in the sautéed spinach and asparagus. I love the combo of the cooked green veg with the hearty sweet potato.
To finish I’ve tossed in some sun dried tomatoes. They add a beautiful umami flavour to the dish that makes it so gourmet – especially paired with the creamy alfredo sauce.
Altogether you’re looking at a creamy and dreamy noodle bowl, that’s healthy, full of flavour and so satisfying. It’s a wonderfully healthy weeknight recipe to add to your list.
How to turn sweet potato into noodles, and what’s a spiralizer?
You might be wondering about “spiralizing” your sweet potato into noodles, and what the heck a “spiralizer” is.
If you haven’t heard of this magical little tool than you are in for a kitchen gadget treat! A spiralizer is a kitchen tool that helps to convert vegetables like zucchini, sweet potato, and carrots into long twirly noodles. Spiralizing veg is a great alternative those who are gluten-free, or want a healthier alternative to traditional spaghetti.
The spiralizer I have in my kitchen is made by Paderno. It’s simple to use, and relatively easy to clean. I love spiralizing sweet potaotes, like in this spaghetti dish, and zucchinis for salads/buddha bowls. Plus, I find the spiralizer so much fun to use – it’s like Playdoh for adults, and we get to eat the art.
I’ll be honest in that this recipe will be tricky to make without a spiralizer. You’ll need some serious knife skills to achieve the same results. So if you’re interested in this recipe, and other spiralized veg recipes I’d recommend getting yourself a spiralizer. Good news is they come in different types and prices on Amazon. You can find the details about mine in “Shop my Kitchen” below. A spiralizer makes eating vegetables all the more fun! And, if you have kids, this could be a great way to up their veg intake.
Vegan Alfredo Sauce:
For this recipe I’ve blended together soaked cashews, nutritional yeast, garlic, onion powder, lemon juice, water and salt.
The ingredients are simple, and creates a creamy and rich Alfredo sauce to dress your pasta dishes. I absolutely love this recipe for a quick creamy sauce to pair with these sweet potato noodles.
It’s important to note that the cashews need to be soaked in advanced, so that they are soft for blending. I like to soak my cashews overnight in the fridge, but if you are short on time you can pour boiling water over the cashews in a bowl and wait one hour.
Another option, is to swap the cashews for hemp hearts. These don’t require any soaking. Hemp hearts are a great alternative to cashews for making this delicious vegan alfredo sauce.
A few tips for these Sweet Potato Alfredo Noodles:
The recipe for these Sweet Potato Alfredo Noodles is simple, but here are a few tips to help you perfect it.
It’s good to know that sweet potato noodles are more fragile than traditional. So my advice is to watch them closely, and cook your noodles until al-dente. Cooking until al-dente will make sure that the sweet potato keeps it’s twirly noodle shape.
If you overcook the noodles they will soften and break. If this happens don’t worry, it still tastes delicious. But if you’re looking to achieve that twirly noodle style dinner than cook the sweet potatoes until al-dente.
As noted in the sauce section above, it’s important that you soak your cashews in advanced. Otherwise you will have to wait an hour for the cashews to soften before blending. I like to soak my nuts the night before in the fridge. It’s a simple step of pouring them into a bowl with water and leaving in the fridge overnight. However, in case you forget this step you can pour boiling water into a bowl of cashews and wait one hour.
If you forget to soak the nuts ahead of time AND you don’t have one hour to wait for the cashews to soak, you can sub the cashews for hemp hearts. Hemp hearts require no soaking and are a great alternative to this delicious vegan alfredo sauce.
Other similar recipes you might like:
If you’re digging this Sweet Potato Alfredo Noodles recipe you might also like to try these healthy quick dinner recipes
And, you might also like these noodle dishes:
Shop my Kitchen
I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Sweet Potato Alfredo Noodles recipe:
Used to turn the sweet potato into noodles
Used to sauté veg, including the sweet potato noodles
Not my exact blender, but same specs. Used to blend the cashew alfredo sauce.
So there it is, a deliciously healthy, vegan and gluten-free recipe for my Sweet Potato Alfredo Noodles. Which you can toss together in under 30 minutes. It’s a creamy, dreamy and flavour rich recipe that will have you and your loved ones rethinking how you eat your veg. Say goodbye to boring and bland. I think you’re going to love this recipe!
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Sweet Potato Alfredo Noodles
- 1 cup raw cashews , soaked overnight
- 1/4 cup nutritional yeast
- 3 cloves garlic
- 1.5 lemons, juiced (approx. 4 tbsp)
- 1 cup water , plus more if needed
- 1 tsp onion powder (optional)
- 1/4 tsp salt
For the noodle dish
- 3 sweet potatoes , peeled and spiralized (about 1kg)
- 4 tsp coconut oil
- 10 sprigs asparagus (about 300g)
- 2 handfuls fresh baby spinach (about 85g)
- 10 sun-dried tomatoes, chopped (about 100g)
- Begin by making your vegan alfredo sauce. In a blender add soaked cashews* (strained), nutritional yeast, garlic, lemon juice, water, onion powder (optional) and salt. Blend until creamy and smooth.
- If you haven't already, peel and spiralize your sweet potatoes into thin noodles. Chop the white ends off asparagus and discard, keeping the fresh green tips. Then chop green tips into bite sized chunks.
- In a skillet add 2 tsp (10 ml) coconut oil, bring to medium high heat. Add baby spinach and chopped asparagus, cook until spinach has wilted and asparagus has gone bright green in colour (3-5 minutes). Pour into a bowl and set aside.
- Add 2 tsp more coconut oil to skillet and add spiralized sweet potato noodles. Cook sweet potato on medium high heat, until sweet potato noodles begins to soften and are almost al-dente (8-10 minutes).
- Pour vegan alfredo sauce into pan and toss to combine. Continue cooking sweet potatoes until sauce has thickened and sweet potatoes are al-dente (approx. 5 more minutes). Optional to add splashes more water to thin the sauce if desired. Add the sautéed spinach and asparagus to the dish as well as chopped sun-dried tomatoes, mix to combine. Scoop sweet potato alfredo noodles into bowls and serve.