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This recipe for sweet potato pasta won a national recipe competition, and is sure to delight your family! Make these grain-free noodles with either sweet potatoes or yams.
This recipe for sweet potato pasta is guaranteed to establish your reputation as a creative and enterprising cook!
The biggest bonus is that these grain-free noodles will fool even the most die-hard carb monsters in your home, according to Ashley Tudor, author of the book Sweet Potato Power from which this recipe was generously shared.
This recipe even won a national sweet potato recipe competition!
Note that you need a mandoline slicer to make sweet potato pasta that is linguine-style. This specialized kitchen gadget is designed for easily and precisely cutting hard vegetables into uniform thin slices, ribbons, shreds, or other specialty shapes.
If you enjoy sweet potatoes and yams, try these other dishes inspired by traditional wisdom.
Preparation & Serving Tips
If you want to make this dish, but don’t have a mandoline slicer, try buying 100% sweet potato noodles. They are available in many healthfood stores either in refrigerated packages or shelf-stable on the international aisle (such as this brand).
Be sure to read labels, however, as some are blended with grain flour!
If you have a mandoline slicer or decide to buy one, you can use it to make pasta ribbons from other vegetables as well, including zucchini, spaghetti squash, carrots, and butternut squash!
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 Tbsp grassfed butter unsalted
- 6 sage leaves preferably organic
- sea salt to taste
- pepper to taste
Instructions
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Wash the sweet potato (or yam) in filtered water and peel.
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Slice lengthwise as thinly as possible. A mandoline slicer is the best tool to use. Note that a potato peeler will not result in thin enough slices to achieve the desired linguine-like texture.
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Cut the long, thin 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 from the pan and set aside.
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Add the sweet potato pasta strips to the butter and heat thoroughly. Stir and toss for about 2-3 minutes.
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When tender and warmed through, arrange the sweet potato ribbons on a serving platter and garnish with the fried sage.
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Serve immediately alone or with desired pasta sauce.
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!