I have found that the best way to learn how to cook sweet potato noodles has been to do a little “noodling” around with some different techniques when I find these flavorsome root veggies on sale. In the process, I have learned a few tricks to making sure my dishes turn out well:
- Don’t overcook. Just like pasta, the best texture is al-dente, that is, with just a bit of “bite” left in them.
- Pan-steam technique. For stovetop cooking, start your noodles with a little oil in a hot non-stick skillet with a lid, just to get some color on them. Then, put a few tablespoons of water in the pan, cover, and allow the steam to finish cooking them to the perfect tenderness.
- Let them be the star of the show. Sweet potatoes already offer a complex and earthy flavor. Instead of making them compete, combine them with simple flavors that will highlight their natural goodness while letting them shine.
- Great flavor pairings. Cumin, cayenne, curry, paprika, and garlic are excellent savory spice choices. Aromatic spices for sweet dishes include ginger, cinnamon, allspice, nutmeg, and cardamom. Herbs that pair particularly well with sweet potato include sage, rosemary, thyme, and chive.
Ready to dive in? Below you will find my three favorite sweet potato noodle recipes:
Stir Fried Sweet Potato Noodles
If you love the flavors of Asian style fried rice, then this is a dish to try out. Although this is a vegetarian version, you could easily add in protein such as chicken or beef to make this a main dish that meat lovers will enjoy. However, it is hearty enough to stand on its own as well. And, it is way more nutritious than using plain, white rice.
Feel free to play with the veggie additions. This recipe is based on what I had handy. I often use stir-fry to make use of the odds and ends of veggies I have left in the refrigerator before grocery shopping. The only veggies that are required, IMO, are the red bell peppers, onions, and celery. Other than that, go crazy!
Make sure to use toasted sesame oil—it really brings home the Asian flavors of this dish!
1 large sweet potato, spiralized
1 carrot, sliced 1/8” thick
1 stalk celery, sliced 1/8” thick
½ red bell pepper, sliced into strips
½ large onion, diced
½ cup frozen peas
½ cup green onion, chopped
½ cup peanuts, chopped
2 cloves garlic, minced
1 tsp ginger paste
1 tsp chili paste
2 TBSP soy sauce
1 TBSP toasted sesame oil
1 TBSP vegetable oil
- Prep all of your veggies and keep in separate piles. The order that you add the ingredients to the hot pan matters to get all of the ingredients perfectly cooked. Get a large bowl ready to place your cooked ingredients in since this dish is cooked in phases.
- In a medium-high, hot pan, add ½ of the sesame and vegetable oil. Then add your sweet potatoes and cook, stirring occasionally, to get some color on them, 2-3 minutes.
- Pour ¼ cup water into the pan and cover tightly, allowing the steam to cook the sweet potatoes, 3 minutes.
- Uncover the pan and allow excess moisture to cook off completely. Remove the sweet potatoes to your large bowl and set aside.
- Turn the heat on the pan to nearly high, and when it is good and hot, add the remainder of your oils and add the carrots, onion, and celery. Cook 5-7 minutes, or until these veggies in the pan begin to soften.
- Add garlic, ginger and red pepper to the pan and cook an additional 5-7 minutes, or until the peppers are where you like them in terms of doneness.
- Add soy sauce, peas, and chopped peanuts to the pan, and toss to coat.
- Add the sweet potato noodles back to the pan and cook another 3-5 minutes until everything is heated through.
- Serve warm with chopsticks! Top with some additional chopped peanuts and green onion for some color and flair!
Fried Sweet Potato Chips
This is definitely not the healthiest recipe in my deck, but it sure beats store bought potato chips! To get a chip for dipping, use the ribbon blade on your spiralizer. For the fun shoestrings, shown on the left, use the 5mm spiral blade. I like to use those as a topping on casseroles or to add a little crunch on burgers.
1 sweet potato, spiralized into ribbons or noodles
3 cups vegetable oil (or peanut oil if you have it)
- Heat oil in the pan to 375° F. If you don’t have an oil thermometer, just make sure to test your oil by dropping in a single chip. It should bubble up with small, clear, fast bubbles immediately when the oil is hot enough.
- Place chips in the oil, a few at a time. You only want a single layer at a time or the oil will cool down too much, yielding greasy chips.
- Fry for 3-4 minutes, turning once. The thickness of your chips is the biggest factor in determininhttps://www.amazon.com/Brieftons-Spiralizer-BR-5B-02-Strongest-Heaviest/dp/B01MSZE4YK/ref=sr_1_1?ie=UTF8&qid=1524598258&sr=8-1&keywords=brieftonsg how long it will take, but you will know when they are done with the slight golden-brown color.
- Drain on a cooling rack over paper towels. Sprinkle some kosher salt over them while they are still hot. Serve warm!
Spiralized Sweet Potato and Marshmallow Bake
I have switched over to using sweet potato noodles in this traditional Thanksgiving Day favorite for two reasons.
First, I don’t have to pre-cook the sweet potato noodles like you do when you use whole potatoes, which saves a step and valuable room on the stovetop during the annual feast.
Second, I like the texture better—the spiralized sweet potatoes keep a slightly al-dente texture which I find more appealing than the traditional version of this dish.
2 sweet potatoes, spiralized on 3mm blade
¼ cup brown sugar
3 TBSP butter
¼ tsp ground cinnamon
Dash freshly ground nutmeg
¼ tsp vanilla
1 cup mini marshmallows
- Preheat oven to 375° F.
- Place spiralized sweet potatoes in a large bowl. Grease a baking dish with butter.
- Heat the brown sugar, butter, cinnamon, nutmeg and vanilla in a small dish in the microwave for 20 seconds, or until the butter is melted. Stir together.
- Dress the noodles with the sugar and spice sauce, tossing to coat. Pour into the greased baking dish and bake, uncovered, 20 minutes.
- Add marshmallows to the top and continue to bake 20 minutes more, or until potatoes are done and marshmallows are golden brown.
Learning how to cook sweet potato noodles is easy. Just try out a few recipes and you will find that this is a pretty forgiving ingredient that brings lots of flavor to your dishes. Whether you bake, fry or sauté, keep the additional ingredients simple enough to let the sweet potato be the star of the show.
I hope you enjoy these recipes as much as I do. If you want to share your own favorite additions or variations, I would love to hear from you in the comments section below!