Creamy Avocado Sweet Potato Noodles
You’re going to love these sweet potato noodles with their creamy, dairy-free avocado pasta sauce. Ready in just 25 minutes, it’s the answer to busy weeknights or when you want a seriously impressive meatless meal! We’re absolutely obsessed with these sweet potato noodles, which are high on our list of top sweet potato recipes! We toss perfectly cooked sweet potato noodles with our homemade avocado lime sauce (similar to our avocado pasta). The flavor combo is SO good. If you’ve tried our creamy cilantro sauce (the one we add to these roasted veggie tacos), you NEED to try this recipe. I love it with sweet potato noodles, but feel free to get creative – it’s fantastic with butternut squash noodles, zucchini noodles, and even classic spaghetti! Key Ingredients Sweet Potatoes: Some stores sell pre-cut sweet potato noodles, which are also pretty simple to make at home. The process is the same as making zucchini noodles. A spiralizer is the quickest way to get long, curly sweet potato noodles. It’s a worthwhile and affordable kitchen tool (ours was Paderno on Amazon and cost around $30). If you do not have a spiralizer, use a julienne peeler, mandoline slicer, or a classic peeler for wider noodles. Creamy Avocado Sauce: This dairy-free sauce is loaded with flavor. You’ll need pumpkin seeds (pepitas), an avocado, cilantro, jalapeno, garlic, lime juice, and olive oil. Then, to get it to the right consistency, some water. It’s so delicious! Extras: I love topping my sweet potato noodles with extra cilantro leaves, pumpkin seeds, and a little queso fresco, but it’s totally up to you! Sweet Potatoes: Some stores sell pre-cut sweet potato noodles, which are also pretty simple to make at home. The process is the same as making zucchini noodles. A spiralizer is the quickest way to get long, curly sweet potato noodles. It’s a worthwhile and affordable kitchen tool (ours was Paderno on Amazon and cost around $30). If you do not have a spiralizer, use a julienne peeler, mandoline slicer, or a classic peeler for wider noodles. Creamy Avocado Sauce: This dairy-free sauce is loaded with flavor. You’ll need pumpkin seeds (pepitas), an avocado, cilantro, jalapeno, garlic, lime juice, and olive oil. Then, to get it to the right consistency, some water. It’s so delicious! Extras: I love topping my sweet potato noodles with extra cilantro leaves, pumpkin seeds, and a little queso fresco, but it’s totally up to you! I love the combination of avocado and sweet potato, so I can’t get enough of this dairy-free avocado sauce (see my stuffed sweet potatoes with avocado salsa as proof). I use my blender to make the sauce so it comes together FAST. When cooking the noodles, use a non-stick pan with a little oil and use tongs to toss them around the pan so they don’t stick. Don’t overdo it with the cooking; we are looking for them to wilt but still have a bit of crunch. Overcooked sweet potato noodles get mushy. They’ll be ready in 5 to 7 minutes. Creamy Avocado Sweet Potato Noodles PREP 15 mins COOK 10 mins TOTAL 25 mins PREP 15 mins COOK 10 mins TOTAL 25 mins These sweet potato noodles feature a creamy, dairy-free avocado sauce. This recipe makes about 2 cups of sauce, giving you plenty of leftovers for more veggie noodles, regular pasta, or sandwich spread. Makes two generous servings You Will Need Sweet Potato Noodles 1 tablespoon avocado oil or olive oil 2 medium sweet potatoes, peeled and spiralized (1 pound of noodles) 1/2 teaspoon sea salt Half of a lime Cilantro leaves, toasted pumpkin seeds, and queso fresco, optional for serving 1/2 cup pumpkin seeds (pepitas) 1 medium avocado, pit removed and flesh scooped out 1/2 cup packed cilantro leaves and tender stems 1 jalapeño, seeds, and white membrane removed 1 teaspoon minced garlic (1 clove) 1/4 cup fresh lime juice, from 1 to 2 limes 3 tablespoons extra-virgin olive oil 1 cup water 1/4 teaspoon sea salt or more to taste Directions 1Toast pumpkin seeds: Add the pumpkin seeds to a skillet over medium heat, stirring often, until they begin to pop (3 to 5 minutes). Remove from heat and set aside 2 tablespoons for serving. 2Make the sauce: Combine the remaining pepitas with the avocado flesh, cilantro, jalapeño, garlic, lime juice, olive oil, water, and salt in a food processor or blender. Blend until the sauce is smooth, adding more water by the tablespoon until it is creamy and somewhat pourable. Taste the avocado sauce and adjust the salt level as needed. We use about 1/2 teaspoon. 3Store the sauce in the refrigerator with plastic wrap pressed directly on the surface to prevent browning. 4Cook sweet potato noodles: Heat oil in a wide, non-stick skillet over medium heat. Add the sweet potato noodles and season them with salt. Toss the noodles with tongs until they are cooked to al dente (wilted but still slightly crunchy, 5 to 7 minutes). Be careful not to overcook them, as they will become mushy. 5Squeeze half a lime over the noodles and toss them with 6 tablespoons of the prepared avocado sauce (adding more if needed). Serve the noodles with cilantro leaves, the reserved pepitas, and optional queso fresco. 1Toast pumpkin seeds: Add the pumpkin seeds to a skillet over medium heat, stirring often, until they begin to pop (3 to 5 minutes). Remove from heat and set aside 2 tablespoons for serving. 2Make the sauce: Combine the remaining pepitas with the avocado flesh, cilantro, jalapeño, garlic, lime juice, olive oil, water, and salt in a food processor or blender. Blend until the sauce is smooth, adding more water by the tablespoon until it is creamy and somewhat pourable. Taste the avocado sauce and adjust the salt level as needed. We use about 1/2 teaspoon. 3Store the sauce in the refrigerator with plastic wrap pressed directly on the surface to prevent browning. 4Cook sweet potato noodles: Heat oil in a wide, non-stick skillet over medium heat. Add the sweet potato noodles and season them with salt. Toss the noodles with tongs until they are cooked to al dente (wilted but still slightly crunchy, 5 to 7 minutes). Be careful not to overcook them, as they will become mushy. 5Squeeze half a lime over the noodles and toss them with 6 tablespoons of the prepared avocado sauce (adding more if needed). Serve the noodles with cilantro leaves, the reserved pepitas, and optional queso fresco. Adam and Joanne's Tips How to make sweet potato noodles without a spiralizer: You can make sweet potato noodles using a julienne peeler, mandoline, or even a standard vegetable peeler for wider noodles or ribbons. Vegan options: This recipe is naturally vegan. Simply omit the queso fresco or use a plant-based cheese. Pepita substitutes: Pistachios, pine nuts, almonds, and walnuts work beautifully in the sauce. Adding protein: Try grilled or skillet chicken, baked tofu, and roasted shrimp. Storing leftover sauce: The avocado in the sauce will brown over time. Prevent this by pressing plastic wrap directly onto the sauce before refrigerating. Properly stored, the sauce should last a few days in the fridge. Beyond noodles: Leftover sauce is incredibly versatile! Enjoy it as a veggie dip, sandwich spread, or thinned salad dressing. The nutrition facts provided below are estimates. We omitted salt from the calculations since you must add to your tastes. How to make sweet potato noodles without a spiralizer: You can make sweet potato noodles using a julienne peeler, mandoline, or even a standard vegetable peeler for wider noodles or ribbons. Vegan options: This recipe is naturally vegan. Simply omit the queso fresco or use a plant-based cheese. Pepita substitutes: Pistachios, pine nuts, almonds, and walnuts work beautifully in the sauce. Adding protein: Try grilled or skillet chicken, baked tofu, and roasted shrimp. Storing leftover sauce: The avocado in the sauce will brown over time. Prevent this by pressing plastic wrap directly onto the sauce before refrigerating. Properly stored, the sauce should last a few days in the fridge. Beyond noodles: Leftover sauce is incredibly versatile! Enjoy it as a veggie dip, sandwich spread, or thinned salad dressing. The nutrition facts provided below are estimates. We omitted salt from the calculations since you must add to your tastes. Nutrition Per Serving Calories 360 / Protein 8 g / Carbohydrate 32 g / Dietary Fiber 7 g / Total Sugars 5 g / Total Fat 25 g / Saturated Fat 4 g / Cholesterol 0 mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Perfect Campari Spritz Next Post: Perfect Pickled Beets