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Is anyone else out there obsessed with their Zoodle Slicer? We can’t get enough of our zucchini noodles but we were recently inspired (thanks Pinterest) to try a new noodle out! That’s right, Sweet Potato Noodles!

We already love sweet potatoes baked, stuffed and mashed. So, we figured there was no way to go wrong with them as noodles! That assumption was totally correct. This recipe was seriously delicious, seriously low-carb and perfectly filling!

First thing’s first, you’ll need a vegetable spiralizer.  The hand-held version in the photo didn’t work as easily as a free standing version would be BUT it did the trick and you can run over to a CVS or Bed Bath & Beyond and grab one. However, if you really want to get into it, we recommend one of these more heavy-duty spiralizers – KitchenAid Attachment or this Free-Standing Version.

Ingredients Needed:

-1 10 oz. Bag of Fresh Spinach

-2 garlic cloves

-1/4 cup Fresh Parsley

-3 Sweet Potatoes

-2 cups Fresh Cherry Tomatoes (Optional. The tomatoes added a little extra acidity to the dish that cut out a little more of the sweetness of the potato. They were a perfect addition but not in the original recipe.)

-1 Yellow Onion

-1 pinch course salt

-2 tbls. Olive Oil

-1 tbls. Butter

-1 cup Parmesan cheese (We used our favorite 3-cheese blend from Whole Foods – Asiago, Fontina & Parmesan)

-1/4 cup water


  1. Wash and spiralize your sweet potatoes and set them aside. (I kept the skins on.)
  2. Melt butter and olive oil in large non-stick skillet over medium heat.
  3. Chop your onion and mince your garlic. Add to the skillet and season with salt. Saute for 3-5 minutes until the onions are soft. 
  4. Add in your sweet potato noodles and stir frequently so they don’t stick to the pan. Cook until they are softened – about 8-10 minutes.
  5. Add in water (We didn’t end up using all the water because we didn’t want soggy potato noodles. Maybe used about half.) Continue cooking until potatoes are thoroughly cooked.
  6. Add in the spinach, chopped parsley and cherry tomatoes (if you’re using these) and stir in until the spinach is wilted and the tomatoes are blistered. About 3-4 minutes more on the stove top.
  7. Serve and sprinkle with the cheese!

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You can find the original recipe we went off of HERE!