Make this Italian Sweet Potato Noodles recipe in about 40 minutes for a wholesome, meatless weeknight dinner. A simple one-pot sweet potato spaghetti made with clean ingredients. Vegan and paleo options included.
Love sweet potatoes? Love Italian flavors? These Italian Sweet Potato Noodle Bowls combine the two into an easy, satisfying meal you can pull together any night of the week.
These Italian Sweet Potato Noodle Bowls are the perfect meatless weeknight dinner!
Veggie noodle bowls are one of my favorite dinners—comforting, colorful, and full of texture and flavor. You can spiralize zucchini, carrots, and squash, and those make excellent noodle substitutes, but sweet potato noodles are my latest obsession.
Sweet potato noodles bring fiber, beta-carotene, and beneficial micronutrients to the plate. They have a naturally sweet, earthy flavor and a lower glycemic index than many starchy alternatives, making them a great paleo-friendly pasta substitute. They’re delicious simply tossed with butter, but they also work beautifully as a base for a homemade Italian tomato sauce.
The tender sweet potato “spaghetti” soaks up a rich, fruity tomato sauce made from scratch. The natural sweetness of the sweet potatoes balances the tomato’s acidity, creating a dish that feels both hearty and fresh. These bowls are healthy, filling, and easy to make—an ideal weeknight meal.
How to make Sweet Potato Noodles with a spiralizer
Choose thinner sweet potatoes, roughly the width of a zucchini. Thinner tubers fit into the spiralizer better and usually don’t need to be halved lengthwise. Peel, wash, and dry the sweet potatoes before spiralizing.
If you own a multi-blade spiralizer, you can choose a spaghetti-style cut for a classic noodle shape. If you don’t, a julienne peeler will also work—though it requires more patience and effort.
Can I make sweet potato noodles without a spiralizer?
Yes—use a julienne peeler to create long thin strips. Hold the sweet potato steady and run the peeler down the length of the potato until it’s fully transformed into noodles. It’s more time-consuming than a spiralizer but works in a pinch.
How to store sweet potato noodles
If you like to prep ahead, spiralized sweet potatoes can be stored in an airtight container in the refrigerator for 3–5 days. This makes weeknight dinner assembly quick and simple.
Can Sweet Potato Noodles be frozen?
Freezing veggie noodles can change their texture and cause breakage, and some flavor can be lost. If you decide to freeze them, thaw completely before cooking and press them lightly with a paper towel to remove excess moisture. They should be fine once cooked, though texture may differ from fresh noodles.
How to make Italian Sweet Potato Noodles
Step 1–2: Prepare all ingredients and spiralize the sweet potatoes into noodles.
Step 3: In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until soft, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook briefly, then add passata (tomato sauce), vegetable stock, dried oregano, salt, and a small amount of sugar if desired. Bring to a gentle boil, reduce heat, and simmer covered for about 15 minutes until the sauce thickens slightly.
Step 4: Lay the sweet potato noodles on top of the sauce, cover, and let them steam for 3–4 minutes without stirring.
Step 5: When the noodles begin to soften and shrink, gently toss them into the sauce with tongs. Cover and continue cooking until tender but still slightly al dente, about 8–12 minutes depending on thickness.
Step 6: Remove from heat, stir in grated parmesan (or a vegan alternative) and chopped fresh basil. Divide into bowls and finish with extra parmesan and basil leaves.
Tips for making this Sweet Potato Noodles recipe
- You can roast sweet potato noodles in the oven instead of cooking them in the sauce. Stir them into the finished sauce just before serving.
- One large sweet potato usually yields enough noodles for two servings, so adjust quantities as needed. Scale the sauce accordingly.
- Leftovers keep in the refrigerator for 2–3 days.
- For vegan or paleo versions, omit the parmesan and use a vegan parmesan-style topping if desired.
Italian Sweet Potato Noodles
Quick one-pot sweet potato spaghetti that’s hearty, healthy, and full of Italian flavor. Serves 4. Prep about 15 minutes, cook about 25 minutes.
Ingredients
- 4 sweet potatoes, peeled
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 4 cups passata (tomato sauce)
- 1 cup vegetable stock
- 1 tbsp dried oregano
- 1/2 tsp salt
- 1/2 tsp coconut sugar or brown sugar (optional)
- 1/2 cup grated parmesan, plus more for serving (omit for vegan)
- 1 cup fresh basil, chopped (about 1 bunch)
Instructions
- Prep ingredients and spiralize the sweet potatoes into noodles.
- Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until soft, about 2 minutes. Add garlic and cook for another minute.
- Stir in tomato paste, then add the passata, vegetable stock, oregano, salt, and sugar if using. Bring to a gentle boil, reduce heat, and simmer covered for about 15 minutes until the sauce thickens.
- Place the sweet potato noodles on top of the sauce, cover, and allow to steam for 3–4 minutes without stirring.
- When the noodles begin to soften, toss them gently into the sauce with tongs. Cover and cook until tender but still slightly al dente, about 8–12 more minutes.
- Remove from heat and stir in grated parmesan and chopped basil.
- Serve in bowls, topped with additional parmesan and basil leaves.
Recipe Notes
- Roasting the noodles in the oven is an alternative—toss them with a bit of oil and roast until tender, then combine with the sauce.
- One large sweet potato usually yields two servings—adjust quantities as needed.
- Leftovers keep for 2–3 days in the fridge.
- Omit parmesan or use a vegan alternative for a vegan-friendly bowl.
If you try this sweet potato noodle recipe, please leave a rating and a comment to share how it turned out—I love hearing from readers.
More recipes using spiralized vegetable noodles
- Zoodles with Turkey Bolognese Sauce
- Zucchini Pasta Puttanesca
- Italian Sausage Pasta
- Spiralized Zucchini Pasta Salad with Goat Cheese & Sun-dried Tomatoes