This recipe for sweet potato pasta is sure to both delight and nourish your family. It is also guaranteed to establish your reputation as a very creative and enterprising cook!Â
The biggest bonus is that this sweet potato noodles dish will fool even the most die-hard carb monsters in your home according to Ashley Tudor, author of the new book Sweet Potato Power from which this recipe was generously shared.
Homemade Sweet Potato Noodles
This recipe even won a national sweet potato recipe competition!
If sweet potato noodles get you excited for more recipes and information about this amazing vegetable that is a healthy alternative to grains when grains don’t seem to digest well for you or just when you want to mix it up in the carb department, check out Ashley’s website Sweet Potato Power.
I can’t wait to make sweet potato pasta for my own family. The only reason I haven’t yet is because I don’t own a mandoline slicer. There are not many recipes that I will actually buy a new kitchen gadget to make, but this recipe is worth the investment as I feel certain that I will be making it on a frequent basis for my family!
Thank you for sharing your creativity with all of us Ashley and congratulations on the publication of your sensational new book!
Sweet Potato Pasta Recipe
This sweet potato pasta recipe is sure to delight your family and has even won a national sweet potato recipe competition. Make these noodles with either sweet potato or yams.
Ingredients
- 1 yam or sweet potato medium size, long in shape
- 1 Tbl grassfed butter unsalted
- 6 sage leaves preferably organic
- sea salt to taste
- pepper to taste
Instructions
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Wash the yam well in filtered water and peel.
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Slice yam lengthwise as thinly as possible - a mandoline slicer (I like this one) is the best tool to use. Note that a potato peeler will not result in thin enough slices to achieve linguine like texture.
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Cut the long, thin yam slices into even strips about 1/4 inch wide. Set aside.
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In a large saute pan, melt butter on medium-low heat and add the sage leaves. Watch the butter closely as the sage begins to brown (you do not want the sage to burn).
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When the sage is crisp, remove and set aside. Add the sweet potato pasta strips to the butter and heat thoroughly. Stir and toss for about 2-3 minutes. When tender and warmed through, arrange on a serving platter and garnish with the fried sage.
Recipe Notes
If you want to make this dish, but don't have a mandoline slicer, try buying 100% sweet potato noodles. They are now available in many healthfood stores (such as this brand).
Be sure to read labels as many types of sweet potato noodles are blended with grain flour!
More Sweet Potato Recipes
If you enjoy sweet potatoes and yams, try these other dishes inspired by traditional wisdom.
Sarah, The Healthy Home Economist
Oh, yummy, another alternative to grain based pasta. Can’t wait to try it! Thank you!
Nickole
Hi Sarah,
Thank you So Much for posting this! I made it this morning for breakfast and it was sooooo delicious. The browned butter/sage combo (I used a litte more sage than suggested) enhances the sweet potato flavor amazingly. Looks like I’m going to have to look into purchasing yet another cookbook! By the way, my mandolin worked great to slice the sweet potato. (It’s a run-of-the-mill brand.) Be sure when cooking the sweet potato that you leave it in the pan just long enough for it to be soft, but not too much so. A very slight crunch helps it feel even more like al dente pasta.
I’m definitely going to dust off the mandolin and try this one! Seems like substituting ghee for the butter would eliminate the issue of butter burning.
You are right Sarah! After reading the book review I googled sweet potato linguini and found the recipe on her website sweet potato power! It was fun to open your blog and see the recipe! You and I are on the same page! I always look forward to your great info!
I love Chris’ blog by the way. He always has very helpful and insightful info to share. He’s going to be a speaker at this year’s Wise Traditions Conference in Santa Clara!
I have made sweet potato spaghetti before with my spiral slicer (youtube is good to see what this is – spirooli spiral slicer) but I like using zucchini best, I can’t believe its not real pasta! Make any sauce as you usual would (tomato based, cream based, our olive oil based) then add the zucchini spaghetti..it really does fill you up as long as pasta!
Didn’t he do a book review of Sweet Potato Power? I didn’t see any recipes featured in that post.
I saw this recipe on Chris Kresser’s blog. He was suggesting we read the book. I bought an inexpensive mandoline and made the sweet potato linguini and sauted in butter! It was delicious even without the sage which I did not have! I had small sweet potatos so it was easier than with the larger ones I think.
Got mine all sliced up and ready to prepare for supper tonight! LOVE this variation to one of my favorites!
Hi Sarah,
That looks yummy! A couple of corrections:
Yams and Sweet Potatoes are not the same thing – although if you grew up in the South as I did you would have been forced to eat “Candied Yams” (yuck) every Thanksgiving even though they were really “Candied Sweet Potatoes”. Yams are yellow, sweet potatoes are orange, so the recipe should call for “one sweet potato”…
Also, sweet potatoes are a starchy root vegetable and are almost pure carbohydrate, so although they are certainly more nutricious than white flour, they are NOT by any means low carb!
Technically yes, but the fact is that most people use the two terms interchangeably in cooking which is why I think the book is called sweet potato power but she uses the term yam in the book as well.
sounds awesome!