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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.
I’ve been looking forward to trying this technique. Couldn’t find any fresh sage, but I’ll improvise. Got my sweet potatoes yesterday and we’ll be having this for dinner!
My mandoline wouldn’t work for that (too thin, or too thick – no just right) but I had an attachment that made sweet potato “spaghetti” noodles instead. We’ve had it a number of times since. Love it!
@Celelia Why don’t you skip the sage and use the pecans mentioned in another comment? I’ll bet that would flavor things nicely.
Thank you, I have to try this!
I would love to, but sage kills milk supply. :-/
@Laura Oh my, chopped pecans. That is a stroke of genius. I love how the flavor of pecans blends with sweet potatoes in casserole dishes so with the linguine would be amazing too!
I made this last week- it was amazing, I made one addition, I toasted chopped pecans in the browned butter and added these to the finished dish, Yummy!
Sounds yummy. We like sweet potatoes, and we have a sage plant, so I think I will give this one a try.
Can you please reply to my inbox? Thank you in advance 🙂
Made this tonight using a potato pealer rather than the mandolin and finding that while it was not picture perfect it was taste perfect! The crispy sage is a treat on its own! This recipe is a winner. Thanks.