Creamy Sweet Potato Noodles Recipe with Umami Miso

Craving a comforting bowl of pasta but looking for a healthier twist? Look no further than these creamy sweet potato noodles! This recipe delivers a satisfyingly rich and flavorful meal that’s surprisingly easy to make. Imagine twirling tender sweet potato noodles coated in a luscious sauce with a hint of savory goodness. The best part? This dish is ready in minutes and features a secret ingredient that will elevate your pasta game. Get ready to discover your new favorite weeknight dinner!

Why You’ll Love This Creamy Sweet Potato Noodles Recipe

This isn’t your average pasta dish. It’s a vibrant, nutritious, and deeply satisfying experience, thanks to a few key elements:

Umami Boost: The star of the show is a touch of miso paste. Just a teaspoon or two adds an unexpected savory depth that perfectly complements the sweetness of the sweet potato.

Flavor Balance: Miso doesn’t just add saltiness; it enhances the natural flavors of the sweet potato, parmesan, and roasted red peppers, creating a harmonious and complex flavor profile.

Quick and Easy: From spiralizing the sweet potatoes to twirling the noodles in the creamy sauce, this recipe comes together in under 30 minutes, making it perfect for busy weeknights.

Healthier Alternative: Ditch the traditional pasta and embrace the goodness of sweet potatoes! These noodles are naturally gluten-free and packed with vitamins, fiber, and antioxidants. Sweet potatoes are a great source of vitamin A and B vitamins.

Customizable: This recipe is a blank canvas! Feel free to add your favorite vegetables, proteins, or herbs to create your own signature dish. It’s easily adaptable for vegetarian, gluten-free, and dairy-free diets.

Ingredients Needed

For the Sauce:

• 1 tablespoon olive oil
• 1 small yellow onion
• 2 jarred red peppers, 135g / 4.7 oz
• 1 large sweet potato peeled and cut into ½ inch cubes, 280g / 9.8oz
• 2 garlic cloves, minced
• 1/2 cup milk of choice , plus more to thin if needed
• 1/4 cup parmesan, grated, plus more to serve
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• Optional 1/4 teaspoon smoked paprika

For the Noodles:

• 2 tablespoon olive oil
• 3 large sweet potatoes, 800g / 28 oz
• 3 cups baby spinach
• 1/2 cup sun-dried tomatoes, chopped
• Handful of fresh basil leaves, chives, or other herbs of choice
• Olive oil for drizzling

Ingredient Notes & Substitutions

Milk of Choice: You can use any milk you prefer. For a dairy-free option, almond milk or soy milk work well. Coconut milk will add a subtle coconut flavor, which can be delicious depending on your preference.

Parmesan Cheese: Pecorino Romano is a great substitute for parmesan. For a vegan parmesan, look for plant-based alternatives at your local grocery store.

Sun-Dried Tomatoes: Both oil-packed and dry sun-dried tomatoes work in this recipe. If using oil-packed, drain them well before chopping. Dry sun-dried tomatoes will have a more intense flavor. Rehydrate them in hot water for 10 minutes before using if they seem too tough.

Gluten-Free: Sweet potato noodles are naturally gluten-free, making this a great pasta alternative for those with gluten sensitivities.

Miso Paste: Any type of miso paste will work, though white miso is milder and a good starting point. Experiment to find your favorite! Look for it in the international aisle of your grocery store or at Asian markets.

How to Make Sweet Potato Noodles

Step 1: Sauté the Aromatics

In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté until fragrant and translucent, about 3 minutes. The aroma will fill your kitchen! Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 2: Boil the Sweet Potato

Bring a large pan of salted water to a boil. Add the cubed sweet potato and boil for 15 minutes, or until soft and easily pierced with a fork. Drain the sweet potato thoroughly. Allow to cool slightly, then pat dry with kitchen towel or paper towels. This step is crucial to prevent a watery sauce.

Step 3: Blend the Sauce

Add the sautéed onions and garlic, jarred red peppers, boiled sweet potato, milk of choice, grated parmesan cheese, salt, pepper, and optional smoked paprika to a high-speed blender (or food processor). Blend until completely smooth and creamy. Taste and add 1-2 teaspoons of miso paste, starting with 1 teaspoon and adjusting to your liking. The sauce should be vibrant in color and have a luxuriously smooth texture. If you like, you can also add a pinch of cinnamon and nutmeg to the sauce to bring out even more of the sweet potato’s natural flavors.

Step 4: Spiralize the Sweet Potatoes

Peel the remaining sweet potatoes and spiralize them using the thicker ribbon blade of your spiralizer. Discard the very end pieces of the sweet potatoes, as they can be difficult to spiralize. If you don’t have a spiralizer, a julienne peeler can also work, although the noodles will be shorter.

Step 5: Sauté the Noodles and Vegetables

Heat 1 tablespoon of olive oil in the same large non-stick frying pan over medium heat. Add the sweet potato noodles, working in batches if necessary to avoid overcrowding the pan. Toss the noodles in the pan for 2–4 minutes with tongs until they are al dente – tender but still slightly firm. Overcooking will lead to mushy noodles. Remove the noodles from the pan and transfer to a dish. Add the remaining 1 tablespoon of olive oil to the pan, then add the baby spinach and chopped sun-dried tomatoes. Sauté for about 1 minute, until the spinach is wilted.

Step 6: Combine and Serve

Add the sweet potato noodles back into the pan with the spinach and sun-dried tomatoes. Pour the creamy sweet potato sauce over the noodles and toss gently to combine, ensuring every strand is coated in the luscious sauce. If the sauce is too thick, add a little more milk or water to reach your desired consistency.

Season the dish with salt and pepper to taste. Drizzle with olive oil and garnish with fresh basil leaves, chives, or other herbs of your choice. Serve immediately and enjoy!

Preventing Soggy Sweet Potato Noodles

Nobody wants soggy noodles! Here’s how to ensure your sweet potato noodles stay perfectly al dente:

• Don’t Overcook: Aim for al dente noodles. They should be tender but still have a slight bite.
• Pat Dry: Thoroughly pat dry the boiled sweet potato cubes before blending them into the sauce. This removes excess moisture.
• Cook in Batches: When sautéing the noodles, work in batches to avoid overcrowding the pan. Overcrowding leads to steaming instead of sautéing, resulting in soggy noodles.

Pro Tips & Troubleshooting

Pro Tips

• Miso Magic: Start with 1 teaspoon of miso paste and adjust to taste. You can always add more, but you can’t take it away!
• Smooth Sauce: Use a high-speed blender for the smoothest, creamiest sauce.
• Spiralizing Smarts: Don’t over-spiralize the sweet potatoes. Discard the very end pieces that are difficult to spiralize.
• Toasted Parmesan: Toast the parmesan for added flavor before adding it to the sauce.
• Dry Noodles: Make sure the noodles are as dry as possible before putting them in the pan to sauté.
• Spice it Up: Add some cinnamon and nutmeg to the sauce, if desired, to enhance the sweet potato flavor.

Common Mistakes to Avoid

• Mushy Noodles: Overcooking the sweet potato noodles will result in a mushy texture.
• Overpowering Miso: Adding too much miso paste at once can create an overpowering flavor.
• Watery Sauce: Not draining the sweet potato cubes properly before blending can lead to a watery sauce.
• Thin Sauce: Using too much liquid in the sauce will result in a thin and watery consistency. Start with less milk and add more as needed.

Serving & Storage

Serving Ideas

• Serve with extra grated parmesan cheese and a drizzle of olive oil.
• Pair with a side salad or roasted vegetables for a complete meal.
• Add grilled chicken, shrimp, or tofu for a protein boost.

Storage and Make-Ahead

• Store leftover sweet potato noodles in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a pan or microwave, adding a splash of milk or water to loosen the sauce.
• The sauce can be made ahead of time and stored separately in the refrigerator for up to 3 days.
• Freezing is not recommended due to the high water content of the sweet potatoes, which can affect the texture upon thawing.

Conclusion

This creamy sweet potato noodles recipe is a delicious and nutritious way to enjoy a comforting pasta dish. It’s quick, easy, healthy, flavorful, and endlessly customizable. The unique umami twist from the miso paste elevates the sauce to a whole new level of deliciousness. Don’t be intimidated, even if you’re a beginner cook – this recipe is forgiving and fun to make!

Try adding different vegetables like broccoli, bell peppers, or mushrooms, or experiment with different proteins like grilled chicken, shrimp, or tofu. Speaking of broccoli, have you tried our recipe for cream of broccoli soup? It is bright and easy to make. Share this recipe with your friends and family, and be sure to explore other delicious recipes on my blog!

FAQ

How do I prevent sweet potato noodles from becoming mushy?

Don’t overcook them! Cook them al dente. Also, be sure to cook them in batches to avoid overcrowding the pan.

What is the best type of spiralizer to use for this recipe?

I recommend a spiralizer with different blade options, including a thicker ribbon blade, for the best sweet potato noodle texture.

Can I make this recipe vegan or dairy-free?

Yes, absolutely! Substitute the parmesan cheese with a vegan parmesan alternative and use a plant-based milk like almond milk or soy milk.

What other vegetables or proteins can I add to this dish to customize it?

Vegetables like broccoli, bell peppers, or mushrooms would be delicious. For protein, try grilled chicken, shrimp, or tofu.

How should I store and reheat leftover sweet potato noodles?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of milk or water if needed.

What type of milk substitution works best in the sauce?

Almond milk and soy milk are both great options. Coconut milk can add a subtle coconut flavor if you enjoy that.

If you’re interested in learning more about the nutritional benefits of sweet potatoes, you can check out this article on Harvard’s School of Public Health website.

For more information on spiralizing vegetables, including sweet potatoes, a helpful resource is available on Food Network’s website.