Sweet Potato Noodles with Spinach
Sep 16, 2015, Updated Dec 12, 2023
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Sweet Potato Noodles with Spinach is an easy and nutritious sweet potato recipe your whole family will love. A delicious vegetarian dinner idea with garlicky sweet potato noodles, spinach, onions, and a sprinkle of cheese.
This vegetarian delight, featuring garlicky sweet potato noodles, tender spinach, and onions, all topped with a sprinkle of cheese, is the perfect answer to your family’s dinner needs. Born from a spontaneous kitchen experiment, this dish is a testament to turning simple ingredients into a buttery, flavorful meal.
Why We Love This Recipe
- Customizable: Whether served as a main dish or a side, this recipe is easy to tweak to your taste – add a sauce or pesto, or enjoy it in its simple, buttery glory.
- Nutritious and Filling: This recipe combines the wholesome goodness of sweet potatoes, spinach, and onions, offering a nutritious meal that doesn’t skimp on flavor. The addition of a sprinkle of cheese adds that needed finishing touch.
- Spiralizer Magic: Utilizing a spiralizer to transform sweet potatoes into noodles adds a fun and innovative twist to the meal. It’s a great way to enjoy the benefits of veggies in a tasty format.
How To Make Sweet Potato Noodles
- Using your spiralizer, spiralize the sweet potatoes and set aside.
- In a large skillet, melt the butter with olive oil over medium-high heat. Sauté the onions, garlic, and a pinch of salt for 3 minutes until the onions soften.
- Add the sweet potato noodles, stir frequently, and cook until tender. Pour in water and cook for 3 to 4 minutes until the sweet potatoes are fork-tender.
- Mix in spinach, season with salt and pepper, and cook until spinach wilts, about 2 minutes.
- Stir in some chopped parsley, top with a sprinkle of cheese, and serve.
Tips For Success
- Choose the Right Vegetables: Firm vegetables work best for spiralizing. Sweet potatoes, zucchinis, carrots, and cucumbers are great options. Make sure they are fresh and not too ripe.
- Season Well: Spiralized vegetables can be quite bland on their own, so don’t skimp on seasonings. Garlic, herbs, salt, and pepper can greatly enhance their flavor.
- Quick Cooking: Spiralized vegetables typically cook faster than chopped or whole vegetables due to their thin and uniform shape. Keep an eye on them to ensure they don’t overcook.
- Storage Tips: If you spiralize vegetables in advance, store them in an airtight container in the refrigerator. They usually stay fresh for a couple of days.
Serving Suggestions
This sweet potato deliciousness resulted from my wanting a side dish for my creamy sun-dried tomato chicken. You could use the sweet potato noodles as a base in a bowl and top with slices of New York strip steak and a drizzle of your favorite sauce, like a balsamic glaze or a maple balsamic vinaigrette. Accompany the noodles with a side of lavash bread or cheesy zucchini breadsticks to add some crunch and soak up the flavors. Pair with a chopped salmon salad or this la Scala chopped salad to add a refreshing element to your meal.
Storing Leftover Sweet Potato Noodles
Allow the leftovers to cool to room temperature. Transfer the cooled sweet potato noodles and spinach into an airtight container and refrigerate for 3 to 4 days or in the freezer for up to 3 months. Thaw in the refrigerator before reheating. To reheat, you can use the microwave or a skillet over medium heat.
More Spiralized Recipes
- Stir Fry Zucchini Noodles
- Instant Pot Chicken Zoodle Soup
- Pesto Zucchini Noodles with Shrimp
- Cajun Chicken Pasta Zoodles
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Sweet Potato Noodles with Spinach
Ingredients
- 2 pounds sweet potatoes,, (about 2 to 3 potatoes), spiralized
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 large yellow onion,, thinly sliced
- 2 to 3 cloves garlic,, minced
- pinch salt
- ¼ cup water
- 10 ounces fresh baby spinach
- salt and fresh ground black pepper,, to taste
- ¼ cup chopped fresh parsley,, optional
- grated parmesan cheese
Instructions
- Spiralize the sweet potatoes and set aside.
- Melt butter and heat olive oil in a large, non-stick skillet over medium-high heat. Add sliced onions, garlic, and a pinch of salt; stirring frequently, saute for 3 minutes or until onions just begin to soften.
- Stir in the sweet potato noodles and continue to cook, stirring frequently, for 8 to 10 minutes, or until tender.
- Add water; cook for 3 to 4 minutes, or until the sweet potatoes are thoroughly cooked and fork tender.
- Stir in spinach and add salt and pepper. Cook for 2 more minutes, or until spinach is wilted.
- Remove from heat and stir in the chopped fresh parsley, if using.
- Sprinkle with cheese and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was amazing. I beg you to not use Lysol any more though. Its very toxic for you and your kids and can actually surpress the immune system.
How many does this recipe serve?
Hi Jeanine! Looks like the recipe card stripped away that tidbit of information. Sorry about that! This serves 4. A serving size of cooked sweet potato is 1 cup.
This dish is amazing! I saw it on pinterest, and decided that it was going to be tonight’s dinner on the spot, since I had all the ingredients on hand and a brand new spiralizer that I was waiting to try. My kids loved it too! They helped me spiralize the sweet potato. Thanks for the great recipe. I’ll definitely be making this over and over again.
All I can say is YUMMY! I made these for my meatless Monday night dinner. Soooooo good…the only thing was my sweet potato’s mushed up more than yours did…..didn’t affect the taste…..just don’t look as pretty 🙂 Thanks for a great recipe!!!!! Loved….loved….loved!!!!!
Hi Linda! That’s so great!! Thank you for the kind words – so happy you enjoyed it!
I made this tonight and it’s delicious! I served it as a side with roasted chicken thighs. Thanks for the amazing recipe.
how do you keep the potatoes from mushing together when stirring in the spinach and while serving?
Hi Jeanette! I cook the sweet potatoes until *just* tender, but not soft, and then stir in the spinach for a couple more minutes.
I’ve got to try these sweet potato noodles, they look beyond fab!
Katerina, I love sweet potato! trying this!!!
We’re always looking for new vegetarian dishes and this looks divine! I need to get my spiralizer back out!
I should be walking around with a Lysol can! I have had an awful cold since the weekend and on top of being preggo…I am OVER it! Sidenote…sweet potatoes and spinach sound right up my alley!