Sweet Potato Noodles with Garlic & Kale

Sweet potato noodles inject the classic Spaghetti Aglio e Olio with brilliant color in this easy dish. I love to top mine with basil & plenty of Parmesan.

Sweet Potato Noodles with Garlic & Kale on plate with a fork

Have you tried sweet potato noodles? In the past, I’ve made zoodles and doodles (noodles made out of daikon radish), but it didn’t occur to me until recently to make swoodles(?). Is that what we’re calling them? Anyway, one night, with a hungry stomach and minimal ingredients on hand, I saw this gorgeous recipe for Spaghetti Aglio e Olio, and I realized I could make something similar using sweet potatoes in place of the pasta.

Sweet Potato Noodles with Garlic & Kale

This recipe starts with 2 medium sweet potatoes – you’ll be surprised how many noodles they make, and then you’ll also be surprised by how much they cook down in the pan. This recipe will make about 3 decent-sized servings, depending on the size of your sweet potatoes.

P.S. I’m a big fan of the Inspiralizer, because, unlike the other types that I’ve tried, it clamps down to your countertop making the “noodling” process far less frustrating, and you won’t have sweet potatoes all over your floor.

Sweet Potato Noodles with Garlic & Kale

Because this is not actual pasta, more is more. The toppings are a really important component in this recipe to make the flavors and textures exciting. Add plenty of toasted pine nuts, basil, grated cheese (or vegan “cheese” from this post), and serve with dollops of pesto.

You can also customize this to your liking: roasted tomatoes, sautéed mushrooms, roasted broccoli, and goat cheese (if that’s your thing) would be great additions.

Sweet Potato Noodles with Garlic & Kale

4.7 from 10 reviews
Sweet Potato Noodles with Garlic & Kale
 
Sweet Potato Noodles add a rush of color and plenty of nutrients to this riff on Spaghetti Aglio e Olio.
Author:
Recipe type: Main Dish, side dish
Serves: 4 as a side, 3 as a main
Ingredients
  • 2 medium sweet potatoes, spiralized
  • 1 to 2 tablespoons extra-virgin olive oil, enough to well coat the pan
  • 3 garlic cloves, thinly sliced sliced
  • ¼ teaspoon red pepper flakes, more as desired
  • 2 to 3 tablespoons water
  • 4 cups baby kale (or thinly sliced lacinato kale)
  • sea salt and freshly ground black pepper
  • squeezes of fresh lemon juice, as desired
serve with:
  • ⅓ cup fresh basil, sliced
  • dollops of pesto (this recipe with basil in place of kale)
  • 2 tablespoons hemp seeds or toasted pine nuts
  • grated pecorino cheese, optional
Instructions
  1. Peel the sweet potatoes. Slice in half and and cut the pointy tips off. Place in the spiralizer and spiralize into noodles. Alternatively, you can use a julienne peeler (although this is more difficult, so I recommend spiralizing).
  2. Heat the oil in a large deep skillet over medium heat. Add the garlic and cook until until the garlic slices are lightly golden brown, about 5 minutes, reducing the heat if necessary (ie, if the olive oil is bubbling too much, turn the heat down, you do not want the garlic to burn). Add a few generous pinches of salt, red pepper flakes, and a few grinds of freshly cracked black pepper.
  3. Add the sweet potato noodles and toss to coat. Let cook for 2 minutes, gently tossing and scraping down the sides of the pan.
  4. Add 2 to 3 tablespoons of water and toss again to ensure that nothing is sticking to the bottom of the pan. Cover and let the sweet potato noodles continue for 5 more minutes or until they start to soften and are tender but still have a crisp “al dente” bite. Check and toss occasionally so that they cook evenly. Be careful not to overcook or they will start to break apart (this happens quickly).
  5. During the last minute of cooking, stir in the kale so that it wilts into the noodles. Remove from heat and transfer to 3 or 4 bowls.
  6. Serve with the fresh basil, a dollop of pesto, hemp seeds or pine nuts and pecorino cheese, if desired.

 

44 comments

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  1. Benny from wpsc.me
    04.17.2017

    Nope. I’ve never made sweet potato noodles. Why haven’t I thought about this before? I LOVE sweet potatoes! I think the toasted pine nuts are a great touch.

  2. suzie
    04.17.2017

    great idea! now i need to get this gadget to make noodleeeee!

  3. RBAnderson
    04.17.2017

    Hi! Curious if you’ve used other spiralizers? Specifically the Mueller? Seems there are a lot on the market. Considerations in choosing this one? Thanks. I am esp interested in one that can handle hard, root veggies (beets, etc.)
    Thanks!

    • I haven’t tried the Mueller, I’ve tried the Paderno which I didn’t like because it’s bulky and it moves all around the countertop while trying to spiralize. I’m a big fan of the Inspiralizer.

    • Jessica
      04.18.2017

      I bought the spiralizing attachment for the KitchenAid mixer. It works fine for zucchini, but was a disaster with harder vegetables, like butternut squash. I think I wasted my money. 🙁

      • Lisa Martin
        03.02.2018

        Mine worked great with the sweet potato!! Turned out delish

  4. I would really like to get on the spiralizer bandwagon, but I completely freeze up when I have to decide which one to order (no such thing for sale in these parts). What do you use and are you happy with it?
    Certainly eating more vegetables would be a good thing!

    • Lori
      02.06.2018

      I bought the Chef Ming spiralizer from HSN. It is motorized and it wasn’t that expensive. $50? Maybe. I was going to return it at first, but after I read the instructions and used it correctly, I now use it two or three times a week! Love it!

    • Marcie
      01.12.2019

      OXO makes a good one that does not break the bank. Bought mine at Bed, Bath, and Beyond.

  5. This looks so good – I have to try sweet potato noodles 🙂
    Izzy | Pinch of delight

  6. This looks an sounds so good. The color is beautiful <3

  7. I like that the noodles are lightly sautéed – they sound really delicious! As always, your photos are gorgeous 🙂

  8. Michel from kashishfood.co.nz
    04.18.2017

    Sweet Potato Noodles looks so colorful,full of flavors as well as easy to make. I liked It!!
    Thank you for sharing a unique recipe of sweet potato noodles, its very yummy & healthy.
    http://www.kashishfood.co.nz/rice.html

  9. Like the others have said, I’d almost given up on spiralizing because of the hassle — but haven’t tried the Inspiralizer. This dish is so incredibly beautiful — I’m giving it another try!

  10. no, I haven’t heard of them until this! Love them in all configurations, servings, etc, but never put it together with the current veg-nodle-ization that seems to be concentrated in zucchini, or is it as you mention daikon radish, but why not sweet potato?! They have a beautiful color, great and not over-powered taste and substantial nutritional value! Thank you for this wonderful inspiration!

  11. Taylor | On the Gas
    04.23.2017

    Wow, I never thought of sweet potato as noodles. My boyfriend loves to eat sweet potatoes and sometimes I feel so bored seeing him eating with just sweet potatoes. So with this, you just gave me an idea on what to cook for him. For sure, he will be happy if I prepare this for him.

  12. Dylan
    04.25.2017

    I made this last night! So delicious and simple! Perfect quick weeknight meal. Thank you!

  13. Deepika from techlomedia.in
    04.28.2017

    Sweet potato Noodles…! Never heard about this before. I love Sweet potato and surely will make this recipe. It’s looking simple and delicious. Thank you for sharing 🙂

  14. Liese
    04.30.2017

    trying this tonight but using a mandoline and then cutting the slices into strips. We use sweet potatoes as “bases” of dishes often and our waistlines have appreciated the substitute for pastas.

  15. Boxon from meetboxon.com
    05.01.2017

    Interesting menu … is the inspiralizer a mandatory tool for making this dish? I do not have those tools in the kitchen .. how about thin and elongated cut?

    Thanks for sharing interesting recipes!

  16. Lucy Robertson
    05.04.2017

    Amazing noodles that too from sweet potato. I loved it

  17. This looks great! Thanks for sharing it and the other recipes at the Pinterest Power Party – we’ll be featuring this in tomorrow’s party!

    • susan
      09.16.2018

      could you please send the link to the pinterest power party? tried to find it but alot of stuff came up

  18. Evan
    05.08.2017

    Delicious! I added roasted cauliflower, roasted broccoli, and grilled chicken. Was a hit!

  19. Carolyn
    05.14.2017

    I made this for my (non-vegan) Dad and it was incredible. He loved it. I did not have any applesauce handy, so puréed a mango. I also chopped up and tossed in some dates but cut down the ratio of sugar. Lastly, I did not have the time to soak the nuts for the frosting, so just spread raw organic honey (it has the consistency of soft butter) on the warm cake and if oozed into it and set perfectly. Sublime. Thank you for the recipe!

  20. Kacy from library.uonbi.ac.ke
    06.05.2017

    This is getting interesting, sweet potato noodles……

  21. Hey guys,
    i am in love with your blog 🙂 the design is amazing and refreshing different in comparison to other food blogs 😀

  22. pavitra from wheelyard.com
    07.20.2017

    Wow, looking delicious. I love potato noodles. I would try it for share. Thanks for share.

  23. fi
    01.10.2018

    Hi Jeanine and Jack. Really delicious veggie meal, even more so with the kale pesto. Just need a better spiruliser like yours, as ours is a twisted cone shaped one took absolutely ages (and hand ache!) to make the noodles. Still, was way worth the effort. Many thanks for this healthy start to 2018!

  24. MommaSimms
    02.25.2018

    Made it tonight and have added it to our “definitely make again” recipe stack! All the flavors together and the ease of making this dish and made tonight’s dinner a huge hit.

  25. Charissa
    03.01.2018

    I just made the sweet potato part to use with a different topping. Here’s my question: I made with white sweet potatoes because the “yams” had funny shapes at the store; I have a Kitchen Aid spiralizer attachment. I thought that the noodles came out quite starchy and I was a little bummed. So is that just the nature of sweet potato noodles or should I try again with orange sweet potatoes (often labeled as yams)? Should I use a finer blade on the spiralizer (I used the larger noodle option not the small one)? Any other tips?

    I love the idea and I’d like to make it work for us!
    Cheers!
    Charissa

    • Hi Charissa, try cooking them a little less and make sure the topping/sauce is very flavorful to overcome the fact that it’s not quite pasta. I’d say, give this recipe a try with orange sweet potatoes :). I can’t say for sure without trying it myself if white sweet potatoes were the issue.

      If you’re not a fan of sweet potatoes as pasta, give this yummy soup a try (I made these noodles with my KA spiralizer): https://www.loveandlemons.com/zucchini-sweet-potato-noodle-minestrone/

      Hope that helps!

  26. MaryEllen
    01.05.2019

    Nice recipe, I used spinach browned the garlic and pine nuts first then tossed in the sweet potatoes then spinach. For those who aren’t vegan an egg would be good with it as well cooked on top.

    • MaryEllen
      01.05.2019

      Tried to increase the stars to 4/5 but it wouldn’t. Love the spices you have chosen as well

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.