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Learn how to make sweet potato noodles – an amazing substitute for pasta which is made from a healthy, nutritious vegetable. These are Paleo, Whole30, and AIP-compliant.
This one is a basic recipe that Paleo diet veterans probably know and love, but I wanted to demonstrate for those of you who might either not know about it or know how to do it. I specifically use sweet potatoes for these noodles but you can use any number of things: zucchini, yellow summer squash, white potatoes (if you can tolerate them), etc.
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Whatever you choose to use, I feel they are a great substitute for wheat-based spaghetti pasta and really help you when you feel like you need a pasta dish.
The tool I use is called a spiral vegetable slicer/spiralizer (I use this one by Paderno). You don't necessarily need a spiralizer to make the noodles, you could also use a julienne peeler as well.
However, the spiralizer is an inexpensive tool ($33 USD on Amazon at the time I wrote this) that I use quite a bit, and I don't feel like it is one of those tools you buy that sits in the back of a cabinet and is only used once a year. Mine typically makes an appearance several times a month.
These noodles can be used as standalone side dish, topped with something simple like olive oil and basil, or you can incorporate it into the main dish by topping it with something like pasta sauce and meatballs (see my Turkey Meatballs Braised in Tomato Sauce). We do both depending on our needs.
Some recipes these are fantastic in are: Smoked Salmon, Collards, and Sweet Potato Breakfast Scramble by The Healthy Foodie, Sweet Potato Noodles with Red Pepper Cream Sauce by The Detoxinista, and the squash noodles are wonderful for making Pad Thai by The Primal Palate.
The noodles are Autoimmune Paleo and Whole30 compliant as well. There are also a number of cookbooks out there dedicated to spiralizing veggies, like Inspiralized and Sprialize It! that will give you lots of ideas of healthy side dishes to make.
Meal Prep these easy noodles
Spiralize and store these sweet potato noodles in an air tight container in the fridge for up to 4 days. You can also freeze these for later use. Simply spiralize the sweet potatoes and lay the noodles out on a baking sheet. Once frozen, transfer the noodles into a freezer-safe container or bag. They can be stored in the freezer for 6 months.
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Sweet Potato Noodle Recipe
If you make these noodles, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Sweet Potato Noodles
- 1 medium Sweet Potato (per person – or zucchini, summer squash, white potatoes, etc)
- Cooking fat of choice (coconut oil, lard, tallow, olive oil, etc)
- Peel the potato.
- Cut the ends off of the potato.
- Place the potato securely into the spiralizer. Turn the handle, applying pressure towards the blade. You may want to cut the noodles after spiralizing as they can get to be really long.
- Melt your choice of cooking fat in a large pan.
- Place the noodles in the pan and cook on medium heat, tossing occasionally until cooked through, about 10-15 minutes.