Sweet Potato Noodles with Sage Brown Butter

Why You’ll Love Spiralized Sweet Potatoes

The flavor of this meal is absolutely glorious, and it all starts with the sweet potato noodles!

• Naturally gluten-free and grain-free. If you’re gluten-free or trying to avoid grains, sweet potato noodles are an easy way to get your noodle fix.
• Affordable. And unlike those pricy gluten-free and grain-free pastas, sweet potatoes are budget-friendly!
• Delicious. With their sweet, earthy flavor, sweet potatoes are always one of my favorite veggies (I love them for Crispy Baked Sweet Potato Fries too!), and they bring lots of flavor to the table when you use them in place of pasta.

What You’ll Need

You don’t need all that much to make sweet potato noodles with sage brown butter! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil – Instead of boiling the sweet potato noodles (which would break them apart), we sauté them in oil.
• Sweet potatoes – Use a spiralizer to cut these.
• Unsalted butter – This is a recipe where it’s worth it to invest in a high-quality butter. It makes a big difference!
• Onion – You can use shallot or yellow onion, but I like the flavor red onion adds.
• Fresh sage – Fresh is a must! Dried sage doesn’t have the same taste.
• Ground nutmeg – Just a little bit adds a nice warmth.
• Parmesan Reggiano – Grate your own from a block. The store-bought grated cheese doesn’t melt smoothly.
• Bacon – You can use regular or turkey bacon if you prefer.
• Pecans – Walnuts would also work if you prefer them.

How to Make Sweet Potato Noodles With Sage Brown Butter

Let’s get started! Here’s a step-by-step guide to how it’s done.

• Cook the bacon. Add it to a pan over medium-high and cook until it’s crispy. Transfer to a plate.
• Sauté the noodles. Add olive oil to a skillet over medium-high. Once it’s glistening, add the noodles and cook until they’re tender.

• Make the sauce. In a small pan over medium-high, combine the olive oil and red onion. Once the onion is translucent, stir in the butter and cook until browned.
• Put it together. Stir in the sage, nutmeg, and Parmesan. Once the cheese melts, remove the pan from the heat. Toss with the sweet potato noodles, bacon, and pecans.

Tips and Variations

Here are a few pointers and variation ideas to try.

• Use butternut squash noodles. If you don’t have your own spiralizer to make sweet potato noodles, you can swap in butternut squash noodles, which you can often find in the produce section at the grocery store.
• Or swap in spaghetti squash. Another good option if you don’t have a spiralizer! Cook it first (see this post for instructions: How to Cook Spaghetti Squash).
• Keep a close watch on the butter. It can go from toasty and brown to black very fast and once it’s that dark, there’s no saving it—you have to toss it and start over.

How to Store and Reheat Leftovers

• Refrigerator: Transfer leftover sweet potato noodles and sage brown butter to an airtight container and refrigerate for 2 to 3 days.
• To reheat: Warm leftovers in the microwave or a nonstick skillet set over medium heat.

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