Sweet Potato Noodles with Dairy-Free Cream Sauce

Sweet potato noodles are an easy delicious side dish to make with your spiralizer.

The winter has been so long and cold here in New York that some days I’d rather curl up on the couch with one of my hot soups, like Wild Salmon Chowder, than venture outside.

But this week the weather has been warming up ever so slightly (the mounds of snow in my front yard have melted just a little to show off a sliver of grass), so I decided to head to the little family-run farm down the road from my house (that I mentioned in my Escarole and Bean Soup With Bacon recipe post) to pick up some fresh vegetables.

I returned home with beautiful red peppers, sweet potatoes, mushrooms, and asparagus. Just the ingredients I needed for spiralized sweet potatoes in a creamy sauce!

I made this dish with my dairy-free friends in mind. You’d never guess it from tasting it, but this luscious sauce doesn’t have a trace of cream or butter.

Spiralizing Sweet Potatoes: A New Twist

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You probably know by now how much I love my Paderno World Cuisine 4-Blade Spiralizer and how obsessed I am with turning zucchini into noodle-like ribbon strands.

I’ve whipped up zoodles and meatballs, quick and easy zoodles with Bolognese sauce, scrumptious zoodles with clam sauce, and the heavenly combination of zoodles with pesto.

But I had yet to try the Paderno with other vegetables. So when I found these sweet potatoes at the farm I knew I had to spiralize them.

They were absolutely fantastic as noodles and a breeze to slice with the Paderno. You could also try using a vegetable peeler although that might take a bit longer.

If you’re using a spiralizer like the Paderno, make sure to buy fat potatoes that are relatively straight. Trim the end of each potato flat in order to secure a firm hold onto the sharp prongs. Make sure to keep the potato centered in the unit. This will turn out wonderfully long spirals each time.

Now, if zucchini noodles are called zoodles, maybe potato noodles should be called poodles! Or po-toodles! Or because they’re sweet potatoes, swoodles!

Instructions

*Free printable recipe card is available at the end of the post.

The special ingredient in this gorgeous cream sauce is a roasted red pepper. Cut off four sides of a red pepper, removing the seeds and pith. Then place the slices skin side up on a baking pan and broil for ten minutes. Afterwards, place the broiled pepper slices in a mason jar and seal for twenty minutes.

In the meantime, spiralize one and a half of your sweet potatoes into noodles. Rinse the spirals and set them aside.

Take the potato half that you have left and cut it into chunks. Then steam these chunks until they are just soft enough to be pierced with a fork.

Toss the chunks into your blender or food processor (I used my Vitamix). Next, add in the coconut milk, basil, garlic, and salt.

For the coconut milk, I recommend Native Forest that is certified gluten-free and canned with non-BPA packaging. Usually, I use their “classic” can, but my supermarket was only carrying the “light” variety this week. I tried making the sauce with the “light” version, and it turned out beautifully.

Now the pepper slices in the mason jar should be cooled enough to handle. Peel the skin off of each slice before adding the slices to your blender. Blend until all of the ingredients are oh-so creamy.

Finishing touches

Finally, sauté asparagus and mushrooms in coconut oil for 5 minutes. (If you would like more tender asparagus, you may want to sauté the asparagus for 2 extra minutes before adding the mushrooms).

Toss in the sweet potato noodles and sauté with the asparagus and mushroom until they are slightly tender. This takes just two minutes. Pour in the creamy sauce and stir well. Cover the pan and continue cooking for 2 more minutes.

This will fill your kitchen with the sweetest, most intoxicatingly heavenly fragrance!

Serving suggestion

This is a rich and flavorful dish that can be paired with a hearty autumn kale salad and mains such as: this easy delicious herb roasted whole chicken or turkey, a roasted tomahawk ribeye steak, or tender fall-off-the-bone slow cooker short ribs.

To serve as a more filling main dish, consider adding protein sources like marinated grilled chicken, crispy air fryer chickpeas, or beans. You can also top it with nuts or seeds if you like a little crunch.

Finish your meal on a high note with one of our delicious gluten-free desserts. For instance, our warm gluten free apple cider donuts or yummy, egg-free gluten free pumpkin chocolate chip cookies with a cup of espresso brewed in a moka pot right in your own kitchen.

Pro tips and recipe notes

Can I use regular potatoes instead of sweet potatoes? While you can use regular potatoes, sweet potatoes offer a naturally sweet flavor and a slightly different texture that pairs well with the creamy sauce. I use white potatoes in my Oven Baked Curly Cheese Fries Recipe.

What are some variations I can try with the cream sauce to give it a unique flavor? Feel free to play around with different herbs and spices in the cream sauce, like cinnamon, nutmeg, or cayenne pepper, to enhance the overall flavor and give it a unique twist depending on what you’re serving it with.

How should I store leftovers? Allow leftover noodles and sauce to cool to room temperature before transferring them to storage containers. This helps prevent condensation and keeps the food from becoming soggy. They should be consumed within 3-4 days.

This nutritious gluten-free, paleo, vegetarian, dairy-free dish is an absolute treat for lunch or as a vegetable side dish at dinner or even as the main course.

Sweet potatoes are incredibly nutritious containing iron, magnesium, and potassium, as well as Vitamins B6, C, and D. Our bodies are usually low on Vitamin D during the wintertime when we may not get enough sunlight. 

Sweet potatoes are an excellent way to boost our Vitamin D intake, and this lovely sweet potato dish is the perfect way to add them into your diet. Enjoy!

Love sweet potatoes? Try these recipes

Sweet Potato Pie: In this recipe, I show you how to make this scrumptious dish two ways: in a pie shell or without the crust as a creamy pudding.

Sheet-Pan Rosemary Sweet Potatoes And Mushrooms: These are healthy and easy to make. And the taste is utterly addictive!

Parmesan Roasted Sweet Potatoes: These sweet potatoes are roasted in lots of butter with a hint of garlic and parmesan cheese that forms an out-of-this-world delicious parmesan crust on top. We’ve dubbed these candy potatoes. Yum.

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Sweet Potato Noodles with "Cream" Sauce

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Spiralized sweet potato gluten-free, paleo, vegetarian, dish is dairy-free too with luscious sauce that doesn't have a trace of cream or butter.

Course Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 237kcal

Author Barbara Bianchi

Equipment

Vitamix

Ingredients

• For sauce:
• 1 red pepper washed
• 1/2 large sweet potato peeled and cut in chunks
• 1 cup coconut milk
• 1 clove garlic sliced
• 1 teaspoon basil
• 1/2 teaspoon salt
• For vegetable sauté:
• 1 1/2 sweet potatoes spiralized
• 1 tablespoon coconut oil
• 1 cup asparagus washed and chopped
• ½ cup mushrooms washed and sliced

Instructions

Spiralize your potato

• Cut one potato and half of the other with your spiralizer. Rinse and set aside.
  1 1/2 sweet potatoes

For sauce:

• Begin by roasting your pepper. Cut 4 sides off of the pepper removing seeds and pith. Place skin side up on a baking pan and broil for 10 minutes. Then transfer roasted pepper to a mason jar and seal for 20 minutes.
  1 red pepper
• Steam the remaining potato half that has been cut into chunks until just soft enough to be pierced with a fork.
  1/2 large sweet potato
• Transfer to your blender or food processor.
• Add coconut milk, basil, garlic, and salt.
  1 cup coconut milk, 1 clove garlic, 1 teaspoon basil, 1/2 teaspoon salt
• Now your peppers should be cooled enough to handle. Peel the skin off of each slice and discard the skins.
• Add the roasted pepper slices to your blender and blend until creamy.

For vegetable sauté:

• Next, sauté asparagus and mushrooms in coconut oil for 5 minutes. (If you would like more tender asparagus, you may want to sauté the asparagus first for 2 extra minutes before adding the mushrooms).
  1 tablespoon coconut oil, 1 cup asparagus, ½ cup mushrooms
• Now add the spiraled sweet potatoes and sauté until slightly tender, about 2 minutes.
• Add creamy sauce and toss well.
• Cover the pan and continue cooking for 2 more minutes.

Notes

Can I use regular potatoes instead of sweet potatoes? While you can use regular potatoes, sweet potatoes offer a naturally sweet flavor and a slightly different texture that pairs well with the creamy sauce. I use white potatoes in my Oven Baked Curly Cheese Fries Recipe.

What are some variations I can try with the cream sauce to give it a unique flavor? Feel free to play around with different herbs and spices in the cream sauce, like cinnamon, nutmeg, or cayenne pepper, to enhance the overall flavor and give it a unique twist depending on what you're serving it with.

How should I store leftovers? Allow leftover noodles and sauce to cool to room temperature before transferring them to storage containers. This helps prevent condensation and keeps the food from becoming soggy. They should be consumed within 3-4 days.

Nutrition

Calories: 237kcal

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