Here’s a hearty sweet potato noodle recipe that’s perfect for weeknights. It’s spiralized sweet potatoes, blistered cherry tomatoes, and baby spinach tossed in a spicy cilantro cashew cream sauce. This easy-to-make meal is ready in just 20 minutes!
These quick-cooking sweet potato noodles are one of those easy dinners that feel a little special without asking much of you. They’re saucy, satisfying, and perfect for busy weeknights when you want something cozy and full of flavor. Tossed in a creamy cashew sauce, they have that same slurpable appeal as pasta, just with a bit more color and personality.
If it’s your first time cooking sweet potato noodles, you’ll be pleasantly surprised by how versatile they are. They cook fast, soak up sauce beautifully, and pair especially well with bold flavors. That’s where the Asian-inspired cashew cream comes in—a smooth blend of raw cashews, soy sauce, rice vinegar, and sriracha that’s rich and savory, with just enough heat to keep things interesting.
Fresh cilantro gives the sauce its bright, herby finish, while nutritional yeast adds a subtle savory depth that rounds everything out. Blended until silky, the sauce coats every strand of noodle and pulls the whole dish together. It’s simple, comforting, and the kind of meal you’ll want to make again the moment the bowl is empty.
Tips for making sweet potato noodles
If you were wondering how to make sweet potato noodles that are long and spiral-y, here are a few helpful tips:
- Get yourself a real spiralizer . It works well for all sorts of vegetables from soft vegetables like zucchini to firmer vegetables like beets, butternut squash, and sweet potatoes. A julienne peeler still works in a pinch but it requires more effort and the noodles will be straight and often short.
- You don’t need to boil the sweet potato noodles, just sauté them for a few minutes in a non-stick pan. A non-stick pan is important because they will stick like crazy to a traditional pan.
- Be careful not to overcook the noodles. You want them to be tender-crisp, but not soft and mushy.
- Toss them lightly with tongs to mix with the sauce, being careful not to break them.
Where can I buy sweet potato noodles?
You can often find packaged sweet potato noodles in the produce aisle at the grocery store. Just avoid the frozen ones because they’ll become mushy. Also make sure you’re not buying sweet potato pasta because although it will work, it’s an entirely different ingredient.
How long do leftover sweet potato noodles last in the fridge?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I make the cashew cream sauce ahead of time?
Definitely! To save time, make the sauce and store it in an airtight container in the fridge for up to 3 days. It will thicken slightly in the fridge but you can loosen it up with a few tablespoons of warm water.
Sweet Potato Noodles Recipe
- Pin
Ingredients
Sriracha Cilantro Cashew Sauce
- ▢ 1 ½ cups raw cashews (see notes)
- ▢ ¼ cup cilantro (packed)
- ▢ 1 tablespoon nutritional yeast (can sub parmesan cheese)
- ▢ 1 tablespoon Sriracha
- ▢ 1 tablespoon rice vinegar (or sub apple cider vinegar)
- ▢ 1 tablespoon soy sauce
- ▢ Sea salt (to taste)
Sweet Potato Noodles
- ▢ 2 tablespoons olive oil (divided)
- ▢ 2 cups cherry tomatoes
- ▢ 4 medium sweet potatoes (about 2 lb total spiralized into noodles)
- ▢ 8 ounces spinach leaves
- ▢ Toasted cashews and cilantro (to serve)
Instructions
- Place the cashew cream sauce ingredients in a blender, along with 1 ½ cups of water, and blend on high until it is very smooth. 1 ½ cups raw cashews, ¼ cup cilantro, 1 tablespoon nutritional yeast, 1 tablespoon Sriracha, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, Sea salt
- Heat 1 tablespoon of the oil in a large pan over medium-high heat. Add the cherry tomatoes and cook for about 3 minutes, or until they start to blister. Remove them from the pan. 2 cups cherry tomatoes
- Add the remaining tablespoon of oil and the sweet potato noodles to the pan and toss well. Cook the noodles, tossing them with tongs several times, for 8-10 minutes, until they are crisp-tender. 4 medium sweet potatoes, 8 ounces spinach leaves
- Add the spinach to the pan and let it wilt. Stir the cream sauce through the noodles and top with some toasted cashews and cilantro. Toasted cashews and cilantro
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
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Sweet Potato Noodles Recipe
Ingredients
Sriracha Cilantro Cashew Sauce
- 1 ½ cups raw cashews , see notes
- ¼ cup cilantro , packed
- 1 tablespoon nutritional yeast , can sub parmesan cheese
- 1 tablespoon Sriracha
- 1 tablespoon rice vinegar , or sub apple cider vinegar
- 1 tablespoon soy sauce
- Sea salt , to taste
Sweet Potato Noodles
- 2 tablespoons olive oil , divided
- 2 cups cherry tomatoes
- 4 medium sweet potatoes , about 2 lb total spiralized into noodles
- 8 ounces spinach leaves
- Toasted cashews and cilantro , to serve
Instructions
- Place the cashew cream sauce ingredients in a blender, along with 1 ½ cups of water, and blend on high until it is very smooth. 1 ½ cups raw cashews, ¼ cup cilantro, 1 tablespoon nutritional yeast, 1 tablespoon Sriracha, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, Sea salt
- Heat 1 tablespoon of the oil in a large pan over medium-high heat. Add the cherry tomatoes and cook for about 3 minutes, or until they start to blister. Remove them from the pan. 2 cups cherry tomatoes
- Add the remaining tablespoon of oil and the sweet potato noodles to the pan and toss well. Cook the noodles, tossing them with tongs several times, for 8-10 minutes, until they are crisp-tender. 4 medium sweet potatoes, 8 ounces spinach leaves
- Add the spinach to the pan and let it wilt. Stir the cream sauce through the noodles and top with some toasted cashews and cilantro. Toasted cashews and cilantro
Notes
https://www.theendlessmeal.com/sweet-potato-noodles/
Here’s a hearty sweet potato noodle recipe that’s perfect for weeknights. It’s spiralized sweet potatoes, blistered cherry tomatoes, and baby spinach tossed in a spicy cilantro cashew cream sauce. This easy-to-make meal is ready in just 20 minutes!
These quick-cooking sweet potato noodles are one of those easy dinners that feel a little special without asking much of you. They’re saucy, satisfying, and perfect for busy weeknights when you want something cozy and full of flavor. Tossed in a creamy cashew sauce, they have that same slurpable appeal as pasta, just with a bit more color and personality.
If it’s your first time cooking sweet potato noodles, you’ll be pleasantly surprised by how versatile they are. They cook fast, soak up sauce beautifully, and pair especially well with bold flavors. That’s where the Asian-inspired cashew cream comes in—a smooth blend of raw cashews, soy sauce, rice vinegar, and sriracha that’s rich and savory, with just enough heat to keep things interesting.
Fresh cilantro gives the sauce its bright, herby finish, while nutritional yeast adds a subtle savory depth that rounds everything out. Blended until silky, the sauce coats every strand of noodle and pulls the whole dish together. It’s simple, comforting, and the kind of meal you’ll want to make again the moment the bowl is empty.
Tips for making sweet potato noodles
If you were wondering how to make sweet potato noodles that are long and spiral-y, here are a few helpful tips:
- Get yourself a real spiralizer . It works well for all sorts of vegetables from soft vegetables like zucchini to firmer vegetables like beets, butternut squash, and sweet potatoes. A julienne peeler still works in a pinch but it requires more effort and the noodles will be straight and often short.
- You don’t need to boil the sweet potato noodles, just sauté them for a few minutes in a non-stick pan. A non-stick pan is important because they will stick like crazy to a traditional pan.
- Be careful not to overcook the noodles. You want them to be tender-crisp, but not soft and mushy.
- Toss them lightly with tongs to mix with the sauce, being careful not to break them.
Where can I buy sweet potato noodles?
You can often find packaged sweet potato noodles in the produce aisle at the grocery store. Just avoid the frozen ones because they’ll become mushy. Also make sure you’re not buying sweet potato pasta because although it will work, it’s an entirely different ingredient.
How long do leftover sweet potato noodles last in the fridge?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I make the cashew cream sauce ahead of time?
Definitely! To save time, make the sauce and store it in an airtight container in the fridge for up to 3 days. It will thicken slightly in the fridge but you can loosen it up with a few tablespoons of warm water.
Sweet Potato Noodles Recipe
- Pin
Ingredients
Sriracha Cilantro Cashew Sauce
- ▢ 1 ½ cups raw cashews (see notes)
- ▢ ¼ cup cilantro (packed)
- ▢ 1 tablespoon nutritional yeast (can sub parmesan cheese)
- ▢ 1 tablespoon Sriracha
- ▢ 1 tablespoon rice vinegar (or sub apple cider vinegar)
- ▢ 1 tablespoon soy sauce
- ▢ Sea salt (to taste)
Sweet Potato Noodles
- ▢ 2 tablespoons olive oil (divided)
- ▢ 2 cups cherry tomatoes
- ▢ 4 medium sweet potatoes (about 2 lb total spiralized into noodles)
- ▢ 8 ounces spinach leaves
- ▢ Toasted cashews and cilantro (to serve)
Instructions
- Place the cashew cream sauce ingredients in a blender, along with 1 ½ cups of water, and blend on high until it is very smooth. 1 ½ cups raw cashews, ¼ cup cilantro, 1 tablespoon nutritional yeast, 1 tablespoon Sriracha, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, Sea salt
- Heat 1 tablespoon of the oil in a large pan over medium-high heat. Add the cherry tomatoes and cook for about 3 minutes, or until they start to blister. Remove them from the pan. 2 cups cherry tomatoes
- Add the remaining tablespoon of oil and the sweet potato noodles to the pan and toss well. Cook the noodles, tossing them with tongs several times, for 8-10 minutes, until they are crisp-tender. 4 medium sweet potatoes, 8 ounces spinach leaves
- Add the spinach to the pan and let it wilt. Stir the cream sauce through the noodles and top with some toasted cashews and cilantro. Toasted cashews and cilantro
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
