Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce

Have you ever had a recipe idea “pop” into your head, only to be disappointed when you actually try to make it? That happens to me a lot– especially when I try to cut out the heavy cream, cheese, sugar, and flour.

You know, the stuff that most chefs use to make food taste good.

Luckily, this “cream” sauce doesn’t use any of that stuff, and it happens to taste AMAZING!

The secret to this tasty sauce is roasted red peppers. When roasted, red peppers become so sweet and flavorful! Many people resort to using the jarred variety, which is usually packed in oil, but did you know it’s incredibly easy to roast your own?

–> Click here for printer-friendly directions for Roasting Red Peppers

Once you’ve tackled the roasted red peppers, you’re ready to make this tasty sauce.

Roasted Red Pepper “Cream” Sauce
Makes about 2 cups


1 cup steamed sweet potato chunks
1 cup nut milk (or non-dairy milk of choice)
1 teaspoon dried basil
2 cloves raw garlic
1 roasted red pepper
1/2 teaspoon of sea salt


Throw all ingredients into a high-powered blender, like a Vitamix, and blend until smooth and creamy. Adjust seasonings to taste.

*If your sweet potato is freshly steamed, be careful when using the blender– the steam pressure can make the lid pop off! I used very cold nut milk, to cool it down a bit.

–> Printer-Friendly recipe here

This sauce tastes amazing on it’s own, and could probably be served as a warm, creamy soup! (I may enjoy the leftovers that way.)

Of course, I already had other plans for it last night.

Sweet Potato Noodles with Red Pepper Cream Sauce
serves 2

2 large sweet potatoes, peeled (save 1/2 potato for sauce)
1 tablespoon butter or coconut oil
1 cup chopped asparagus
1/2 cup sliced mushrooms
Roasted Red Pepper “Cream” Sauce (recipe above)
sea salt, to taste


Begin by making the “noodles” out of the raw sweet potato, using a spiralizer. (You could also use a vegetable peeler to make fettucinni-like noodles.)

I used about 1 1/2 large sweet potatoes to fill a BIG bowl of noodles.

Time Saving Tip: You can make the noodles while your roasted red peppers are steaming away for the sauce!

Steam the remaining 1/2 sweet potato (about a cup of chunks) for the sauce above.

Saute the fresh asparagus and mushrooms in a bit of butter, until tender. I always use a bit of water, as well, to keep things moving without adding extra butter to the dish.

Then add in the sweet potato noodles!

I like the crunchy texture of the raw noodles, so don’t let them to cook too long– just enough for them to get slightly tender, but not mushy.

Immediately add the cream sauce, and toss with the noodles so that they are well coated.

I placed a lid over my pan for about 2 minutes– which was enough time to gently steam the noodles and heat everything thoroughly.

Adjust any seasonings to taste, and serve immediately! (I added a touch more salt, to balance out the sweetness of the sweet potato noodles.)

4.59 from 12 votes
A grain-free, dairy-free alternative to satisfy a creamy pasta craving.
Servings: 2 -4
Author: Detoxinista.com
  • 2 large sweet potatoes , peeled (save 1/2 potato for sauce)
  • 1 tablespoon butter or coconut oil
  • 1 cup chopped asparagus
  • 1/2 cup sliced mushrooms
  • Roasted Red Pepper "Cream" Sauce (recipe posted above)
  • sea salt , to taste
  1. Begin by making the "noodles" out of the raw sweet potato, using a spiralizer. (You could also use a vegetable peeler to make fettucinni-like noodles.) *I used about 1 1/2 large sweet potatoes to fill a BIG bowl of noodles-- use your own judgement when determining portion sizes.
  2. Time Saving Tip: You can make the noodles while your roasted red peppers are steaming away for the sauce!
  3. Steam the remaining 1/2 sweet potato (about one cup of chunks) for the Red Pepper Cream Sauce recipe.
  4. Saute the fresh asparagus and mushrooms in a bit of butter, until tender. I always use a bit of water, as well, to keep things moving without adding extra butter to the dish.
  5. Add in the sweet potato noodles, and cook just long enough for them to get slightly tender, but not mushy.
  6. Immediately add the cream sauce, and toss with the noodles so that they are well coated. I placed a lid over my pan for about 2 minutes-- which was enough time to gently steam the noodles and heat everything thoroughly.
  7. Adjust any seasonings to taste, and serve immediately.

I’m not gonna lie– Austin was pretty disappointed when he heard we were having “sweet potato noodles” for dinner.

(I was a bit nervous myself, to be honest!)

But as soon as I put this bowl in front of him, his face lit up! It was surprisingly tasty– especially for being the first time I’ve tried these noodles AND this sauce– and he claimed that the Roasted Red Pepper Sauce was one of the best things he’s ever tasted! Wow.

I think we can safely say that this meal just became one of our dinner staples.

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

99 thoughts on “Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce

    1. Megan Post author

      Keep on roasting ’em! I have a feeling the homemade version tastes WAY better than any jarred kind anyway. πŸ˜‰

    1. Megan Post author

      Yes, it’s SO easy! I know other recipes call for roasting the WHOLE pepper for 45 minutes or more, and I’m way too impatient for that.

      Hope you enjoy some roasted peppers soon! πŸ˜‰

  1. Tamara Lukie

    Wow do I ever wish I read this before my grocery trip! This looks to die for delish!!! I don’t have a spiralizer, are they easy to find at kitchen stores? I’m not sure I could wait for amazon to ship it to me…. gotta make this one sooooon! (think my kids will love it too).
    Thanks ~ YUM

    1. Megan Post author

      They might carry them at a specialty kitchen store… I’ve never seen one at a big box store, though. Make sure you get the Paderno brand (linked above) that’s pictured, because it makes the BEST noodles! I used to own the Joyce Chen brand, but the noodles got really mushy, and wouldn’t hold up well for recipes like this.

      Hope you get one ASAP! πŸ™‚

      1. Jen

        I have the Paderno but struggled making sweet potato noodles. The spiked end that holds the vegetable just shredded the heck out of the sweet potato but wouldn’t actually grip it. Any tips?

        1. Megan Post author

          Make sure you cut off the end of the sweet potato, so the spiked end is going into a wide, flat surface for the most grip. Then you have to use a good deal of arm power to keep pushing the potato towards the blades, so the grips don’t slip! Sweet potatoes are probably the most challenging vegetable to spiralize, but once you practice at it, it does get a lot easier!

  2. LizAshlee

    What an amazing recipe…it definitely makes me want a spiralizer…do you find they are easy to use? easy to clean? worthwhile? Happy Friday!!!

    1. Megan Post author

      Yes, I really LOVE my spiralizer. I’ve had two different kinds over the last 4 years, and this one is definitely the best! (this brand: http://amzn.to/xnvn05)

      It’s easy to clean and use, and now that I’ve discovered sweet potato noodles, I have a feeling I will be using it all the time! πŸ˜€

    1. Megan Post author

      I keep meaning to try kelp noodles again! I might use my leftover sauce on them for dinner tonight. πŸ˜‰

      Hope you enjoy it, too!

      1. Nadya @ Spinach and Yoga

        Kelp noodles are great! I tried them first at the Hippocrates Health Institute and was buying them often after that. They go very well with curried zuchinni sauce, edamame, herbed cilantro dressing:)

  3. Heather

    ohmygosh! I want to cancel all my plans for the day and make this! haha. will have to try it soon. thanks for all your inspiration!

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  6. nita

    OMG…..Sweet potato noodles …..are you a rocket scientist or what? This is incredible ,is there any other way to make them without the spiriliser/machine ..? No space in the kitchen for any more gadgets… Also can the chocolate milkshake be made in magic bullet?

    1. Megan Post author

      You could try using a standard vegetable peeler for “fettuccine” like noodles! I used to do that before I had my spiralizer. πŸ˜€

      And I’ve never used a Magic Bullet, but I’m sure you could blend the milkshake in there. It won’t be quite as ice-creamy, and you may have a few ice chunks leftover, but it will still be delicious!

  7. Keri @ Mrs.Rawnk

    I made this tonight! Mine turned out SUPER garlicky though. Maybe my cloves were really big? Either way, next time I will use 1 garlic clove and 1 Tbsp or so of nutritional yeast!

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  9. Jessica Kiehn

    OH MY. I made found this on your wonderful blog and made it tonight, and it goes without saying…it was a HUGE success. My husband was so, so happy! We went on a walk afterwards and he was still talking about it! AND he cleaned the kitchen!
    I can’t tell you how happy I am that I found your blog!

    p.s. after our walk we came home and made your Vegan Peanut Butter Chocolate milkshake. Of course…it was amazing. I don’t see why anyone would want a cream/sugar/syrupy milkshake?! It was a Detoxinista night! THANK YOU!!

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  11. Betsy

    I just made the sauce and it is SO GOOD! Can’t wait to get to the store for sweet potatoes to make the pasta. I think I’ll make some just to have as a soup, it’s that yummy! πŸ™‚

  12. Mary

    I decided to change my lifestyle so I’m fying to try many of the recipes, they look and sound amazing. But I found one little problem, none of the recipes has the calories. How do I found out?

    Thanks πŸ˜€

    1. Megan Post author

      Hi Mary! You can calculate calories using a free website like Fitday.com. Just add up all the ingredients, then divide by your serving size. Hope you enjoy it!

  13. Melissa

    I made this last night for dinner. It was amazing! I was recently diagnosed with a wheat allergy and have struggled with changing my diet. This blog has helped me tremendously! Keep all the wonderful ideas coming! πŸ™‚

  14. Sarah

    So delicious! I peeled the sweet potato for noodles and used broccoli as the veggie. Also, I added almond butter and honey into the sauce – reminded me of thai peanut! Thanks for all these lovely ideas for good, healthy food (that are easy to make, too!). I look forward to continuing to try more πŸ™‚

  15. Lauren

    Hi Megan! I tried this tonight, and it is delicious! Like Sarah above, I used broccoli instead of asparagus, but kept everything else the same. I used a julienne peeler for the sweet potato, but I’m crossing my fingers that my husband buys me a spiralizer for my birthday. Thanks for all of your great-tasting recipes! πŸ™‚

  16. Christine

    Hi! I just found your blog and I think it’s amazing!! The only thing though.. i cant seem to find any nutrition value on your recipes, like calories and such. Is that right or am I just blind haha..?

    Anyway, thanks for an awesome blog!

  17. Delphine

    Hi Megan, thanks for this recipe! What kind of sweet potatoes do you use for this dish? Mine are not orange but white. Though they are called ‘yams’. Do you think that would work? Thanks a lot.

  18. Delphine

    arghhhhh, I just checked and found out that ‘yams’ are called sweet potatoes (and vice versa) when in reality they are not… Well I guess I have to go back to the supermarket to get the right ones. Thanks Again

  19. Eva Andrew

    Thank you for such a wonderful recipe…will be trying it today! Don’t have a spiralizer(never had heard of it before!) I just told my husband that was what we were having for dinner tonight and he gave me “the look”…have bookmarked your blog for your other recipes! Thank you!

  20. Jennifer

    Lovely looking dish! BUT, where, exactly, do the roasted red peppers come in? I did a quick 1-2 of the recipe, didn’t see them. Thought someone else might have questioned about it, so I scrolled through the comments….nothing. I know I am blindly overlooking it….but I don’t see roasted red pepper listed in the ingredients nor discussed in the directions. My guess is that you add them to the sauce before blending? Help?!?

    BTW – Jacques Pepin has a terrific roasted red pepper dip that also easily subs as a past sauce. My family has served it for years and everyone loves it. It combines roasted red peppers, pecans, green chiles, salt and olive oil. YUM!

    1. Megan Post author

      The roasted red pepper is listed in the “Roasted Red Pepper Cream Sauce” recipe. It’s the 5th ingredient down on the list.

  21. Jennifer

    AHA! 3rd read through was the charm! I see that cleverly hidden little pepper. All I had to do was post my comment, and it appeared! How’d you do that?

  22. Penny

    This is so good! Partner and toddler approved, as well, so two thumbs up!
    I used butternut squash and full fat coconut milk in the sauce, and broccoli with the noodles because I didn’t have asparagus. This will be a regular at our house!

  23. Amy

    Do you think spaghetti squash would work in this recipe in place of sweet potato noodles?

  24. Khalilah

    I’ve recently turned vegan And I adore my plant based meals but I had yet to make and actual recipe I usually just steam some veggies and bake a potato this and your creamy asian coleslaw are my first official vegan meals and boy were/are they deliceaux staple recipes in my house! Thank you! I used carrot noodles caused I had cut up bunch earlier still tasted fabulous! 5 stars

  25. Lynn

    We made this tonight. Pretty simple. Roasting the peppers was kind of fun! And of course, using the spiralizer is always fun. Husband really liked it. The sauce was quite tasty – I would make that on it’s own to use over veggies. I think next time I will double up on the vegetables. I had a small bowl, husband had two big bowls. I used 3 sweet potatoes. Great, easy recipe!

  26. Denise

    The picture intrigued me… and the idea of sweet potato noodles did too. What elso can be made witht eh spiralizer? Again totally new to your site and just curious how the purchase of a P Spiralizer could be declared as a need gadget for my kitchen this summer?

    1. Megan Post author

      I’ve used the spiralizer on carrots, beets, zucchini and sweet potatoes to create some fun noodles! You can serve them raw over salads for added texture, or cooked in place of pasta, for a low-carb and nutritious substitute. It’s definitely a fun tool to have in the kitchen!

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  29. Tanya

    Hi Megan, I’m thinking of making this dish for dinner. I don’t have a spiralizer, rather I only have a vegetable peeler without any teeth or ridges on it. I’m sure that if I used the peeler it would produce a fatter “pasta” as opposed to spaghetti like texture. How can I achieve a nice texture using the peeler that I have?

    1. Penny

      Tanya, you could use your vegetable peeler to make fat noodles and then cut them thinner!

  30. Wendy S.

    Recipe looks great. I have been wanting to use sweet potatoes for a while now but didn’t have a recipe. I have apple noodles and they are great plain but was just thinking a light sprinkle of cinnamon sugar or a light sauce would make a fun “noodle dessert”.

  31. Mark

    I just made this recipe (with a few changes) but just had to stop by and say THANK YOU. This was so good! People would be surprised to know that clean eating can taste this good! So much flavor…your taste buds will not be sad with this meal.

    I added broccoli and a spicy Italian sausage instead of your recommended mushrooms/asparagus combo.

    After making this dish, I had a smile on my face. Just a few short months ago (before I started eating clean) I didn’t really know how to cook and now I’m making amazing meals thanks to people like you!

  32. Linda Wagner

    Hey there, just browsing through all of you amazing recipes!! Can I ask what plugin do you use for your printable recipes? I love the set up and that people can rate the recipe too!

  33. Elin

    This has become one of our all-time favorite dishes! So delicious!! It has also inspired me to try out making all kinds of noodles with the spiralizer, and I am never going back to gluten pasta ever again. Everything just tastes so much better now. Thank you, Megan!

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  35. Jenna

    I noticed that your sweet potato noodles were orange but only yams are orange. I hear that yams aren’t as healthy as sweet potatoes? Loved the recipe though! I used sweet potatoes and it was delicious, but not as colorful as the orange yams.

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  39. Megan

    I love the idea of using sweet potatos as a pasta alternative. I’m on a 30 day detox, which I’m staying away from all grains, dairy, sugar, caffine, alcohol. The grains are the toughest for me. Do you know if Kelp noodles are considered a grain? Any other alternatives for “pasta”?

  40. Sherry

    I found your Recipe for Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce yesterday. It sounded so good that I went ahead and fixed it even though I didn’t have all of the ingredients. I only had one sweet potato. No asparagus or mushrooms, but I used the sweet potato that I had for the cream sauce, which is excellent! I used my homemade coconut milk instead of nut milk. I just couldn’t stay out of it. For the noodles instead of sweet potatoes I used russets, that’s all I had. I substituted onions and frozen peas sautΓ©ed in homemade ghee, in place of asparagus and mushrooms. It turned out wonderful and I can’t wait to get more sweet potatoes so I can try it with them. Thank you so much for this recipe and I will be visiting your website again, I can’t wait to see what other goodies I get to make. Thanks again!

  41. Leah

    Made this for supper tonight!!!! Absolutely delicious πŸ™‚ I have the same spiralizer and can’t seem to get my noodles as nice- any tips?!

    1. Megan Post author

      Hmm… I’m not sure I do anything special. With sweet potatoes, I feel like I have to use a lot of pressure towards the blades to get good noodles, and maybe the freshness of the potato would make a difference? Or perhaps it just takes lots of practice. I’m glad to hear you enjoyed it!

  42. Susan

    The red pepper tip is great – I used to buy the pre-made ones in the jar, but this is so simple (fresh is always better!!). I made the red pepper sauce (swapped unsweetened coconut milk for almond milk etc.) and used the 2 cloves of raw garlic. To my surprise, the sauce was completely overwhelmed by the garlic. I had to add more coconut milk to balance out the harsh flavor – next time I will roast the garlic (with the red pepper!) or omit it entirely. Anyone else have the same issue with the raw garlic? Thank you for the recipe – it is what prompted me to finally purchase a Paderno spiralizer. Fun with food!!!!

  43. Linda

    Megan- I just made this and I love,love, love it! It’s going up on my blog with your link and a few changes I made.

    I’ll make sure to add this to every link party I can find!

    Fantastic recipe and THANK YOU so much for sharing the recipe.


  44. Maxine

    I tried this sauce tonight and it was delicious. I had mine on steamed vegetables but had made chicken and rice for my partner and covered his in the sauce. He’s quite a fussy eater but he absolutely loved it. Thanks

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  46. Gina

    I love this sauce – I added some fresh squeezed lime juice to add a bit of acidity and some louisiana hot sauce for kick.
    Thank you for sharing!!!

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  49. Pamela

    Thank you for such a wonderful website. I am going to try the vegan lifestyle again and wish I would have known about your website the first time I decided to go vegan. Can I make this in advance to take into work for lunch or is best served immediately? T

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  52. Kimberly W

    Has anyone tried the cream sauce with zucchini noodles? I use zucchini for a spaghetti type dish and a Spanish dish with cumin and cayenne. But I’m wondering if it would work when with a creamier sauce like this one. Either way! LOVE this idea.

  53. Oberon

    We’ve shared this recipe (and a link!) on our Facebook Page for our vegetable spiralizer the Noodle Doodle. Looks yummy!

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