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
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.