Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.
A few years ago I received a spiralizer appliance and experimented with quite a few recipes. I then set it aside (out of sight), and to be truthful, I forgot about it! Have you ever done that? Oh well.
I finally dug it out of “storage” (ha ha) a few months ago, and used it to make sweet potato sage noodles, a very simple recipe for a yummy little veggie side dish. NOTE: I’ve included a way to make this recipe even if you don’t have access to a spiralizer.
I found the original recipe in a Kindle cookbook I have, made a couple changes to the recipe to suit our taste, and enjoyed the results. Here’s how to make sweet potato sage noodles.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prep The Sweet Potatoes
Peel two medium-large sweet potatoes, give them a quick rinse, and then pat them dry. Trim both ends flat with a knife (so they can be attached to the spiralizer).
Make The Sweet Potato “Noodles”
Attach a “noodle” blade to your spiralizer appliance. Position a sweet potato into the spiralizer, lock into place, and turn the handle. Catch the spiralized noodles in a large bowl as they come out of the machine.
TIP: If you don’t have a spiralizer, thinly peel the entire length (top to bottom) of the sweet potato using a vegetable peeler. The noodles should be as wide as the surface of the sweet potato. Once they’re peeled into wide, thin strips, slice them lengthwise into thin “noodle” sized shapes.
Melt 3 Tablespoons butter in a large skillet until it begins to foam, on Medium heat. Once it has stopped foaming, turn the heat to Low and stir in 1½ teaspoons of dried sage until combined.
Continue to cook until the butter has browned and starts to smell “nutty”. This usually takes 3-4 minutes.
Cook The Sweet Potato Sage Noodles
Add the sweet potato noodles to the browned butter and sage in the skillet. Cook the noodles on Medium heat, stirring often, until they become tender to the bite.
The cooking time may vary depending on the thickness of the noodles you are cooking, but typically will become tender after 5-7 minutes.
Season the tender noodles to taste with salt and black pepper, then add fresh, finely grated Parmesan cheese. Toss together until combined and the cheese melts.
Once the sweet potato sage noodles are tender, hot, and the cheese has melted, they’re ready to garnish and serve while hot.
Toasted Pecan Garnish
Add chopped toasted pecans to the top of the hot sweet potato noodles as a garnish, for added crunch and flavor. TIP: Toast the pecans while the sweet potato noodles are cooking, to save time.
To toast chopped pecans, place them in a separate (small) dry skillet, and cook on Medium-Low, stirring often, for 2-3 minutes or until they become fragrant. Remove the pecans from the skillet and let them cool.
When you’re ready to serve the sweet potato sage noodles, transfer the hot noodles to a serving bowl and add garnish before serving.
GARNISH: Sprinkle the hot noodles with toasted pecans AND additional Parmesan cheese, if desired. Serve immediately and enjoy.
I hope you enjoy this sweet potato dish, and it’s unique noodle “twist” (see what I did there?). Thanks for stopping by, and please come back soon for more family-friendly recipes.
Looking For More SWEET POTATO Or YAM Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some nice sweet potato (and yam) recipes to choose from, including:
- Spicy Sweet Potato Bites
- Pecan Praline Yams
- Candied Sweet Potatoes
- Pineapple Topped Sweet Potato Puff
- Cranberry Caramel Apple Yams
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Recipe adapted from: “5 Ingredient Cooking For Two” (Kindle version), by Robin Donovan, published by Rockridge Press in 2020
↓↓ PRINTABLE RECIPE BELOW ↓↓
Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.
- 2 medium sweet potatoes peeled, spiralized
- 3 Tablespoons butter
- 1½ teaspoons dried sage
- salt and black pepper season to taste
- 3 Tablespoons freshly grated Parmesan cheese + more for garnish, if desired
- 2 Tablespoons chopped pecans toasted
Peel sweet potatoes; rinse, pat dry. Trim both ends flat with a knife.
Attach "noodle" blade to spiralizer. Position a sweet potato in spiralizer; lock in place, and turn handle. Catch spiralized noodles in large bowl as they fall. TIP: No spiralizer? Thinly peel length of sweet potato with a vegetable peeler, Noodles should be as wide as the sweet potato. Once peeled into wide, thin strips, slice lengthwise into very thin strips or "noodles".
Melt butter in large skillet on Medium heat until it begins to foam. When it stops foaming, turn heat to Low. Stir in sage until combined. Continue to cook until butter has browned and starts to smell "nutty" (about 3-4 minutes).
Add sweet potato noodles to the skillet. Cook on Medium heat, stirring often, until noodles become tender to the bite. Cooking time may vary depending on thickness of noodles, but typically become tender after 5-7 minutes.
Toast chopped pecans while noodles cook: place pecans in separate (small) dry skillet; cook on Medium-Low, stirring often, for 2-3 minutes or until fragrant. Remove pecans from skillet; let cool.
Season hot cooked noodles to taste with salt/pepper. Top with fresh, finely grated Parmesan cheese. Toss until combined, cheese melts and noodles are heated through.
To serve, transfer hot noodles to a bowl, garnish with toasted pecans and more grated Parmesan (if desired). Serve immediately. Enjoy!
NOTE: Salt/pepper was not given consideration in the nutrition calculation, as the noodles are seasoned to taste with these ingredients, and may vary with each user.
Here’s one more to pin on your Pinterest boards!