Simple Roasted Sweet Potato Noodles

Simple Roasted Sweet Potato Noodles | Get Inspired Everyday!

Simple Roasted Sweet Potato Noodles | Get Inspired Everyday!

These simple sweet potato noodles have become a permanent fixture in our house for any meal. They’re great paired with these Veggie Scrambled Eggs with Aged White Cheddar for breakfast, and they’re one of my favorite lunches rewarmed with a spoonful of guacamole on top for a quick and easy meal.

I also serve them with dinner in all sorts of ways: you can serve them with an Easy Herb Roasted Chicken or this Honey Mustard Pork Loin, but they’re also great added to all sorts of spiralized recipes. Sometimes when I want to add a bit more bulk to a zucchini noodle recipe, I add in a pan of roasted sweet potato noodles. The reason it works so well to roast them first is because zucchini noodle recipes usually need a huge skillet to make even enough for 2 people. So when I’m cooking for 4, it works well to cook the sweet potato noodles separately in the oven, and then add them in at the end making enough to go around.

Simple Roasted Sweet Potato Noodles | Get Inspired Everyday!

Simple Roasted Sweet Potato Noodles | Get Inspired Everyday!

These noodles are a simple as twirling them through the spiralizer which only takes a couple minutes, then you drizzle them with olive oil and sprinkle with sea salt. Then all that’s left to do is sit back and watch them roast into caramelized perfection.

Simple Roasted Sweet Potato Noodles | Get Inspired Everyday!

And… here they are with lovely browned edges just waiting to be gobbled up!

Simple Roasted Sweet Potato Noodles | Get Inspired Everyday!

Simple Roasted Sweet Potato Noodles | Get Inspired Everyday!

These really are so simple that they’re barely a recipe with just 3 ingredients, but this plain version is just a stop off for all sorts of variations! You can mix together a little chili powder, chipotle powder, and cumin with the sea salt for a Mexican inspired version which is especially good with the above mentioned guacamole. Adding a little chopped rosemary, sage, or thyme is a fantastic flavor pairing with and roasted meats, and finally another fun thing to do is spiralize a large sweet yellow onion and roast the two together!

Simple Roasted Sweet Potato Noodles | Get Inspired Everyday!

Simple Roasted Sweet Potato Noodles

  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4-6 servings 1x


  • 2 1/2 pounds sweet potatoes or yams
  • 2 Tablespoons olive oil, or avocado oil
  • sea salt
  • optional freshly ground black pepper


  1. Preheat the oven to 450ºF and line a baking sheet with parchment paper.
  2. Thoroughly wash the sweet potatoes and trim any bad spots away. Slice off both ends and slice them in half through the middle, (this makes it easier to spiralize when they’re not so long).
  3. Spiralize the sweet potatoes and place them on the lined baking sheet.
  4. Drizzle with the olive oil and sprinkle with sea salt. Roast them in the oven until just tender, about 10-15 minutes.
  5. Serve immediately.


24 Comments on “Simple Roasted Sweet Potato Noodles”

  1. Uhmmmmm, can someone explain what spiralizing is? or maybe post a video? Im a man learning to cook 😉 love your site and recipes.

    1. It’s where you run certain veggies through a small appliance and it turns them into noodles! I’m still working on making videos for the site, so for now I think you’ll get a lot of value from Inspiralized which I’ll leave you a link for below. She’s the creator of the best spiralizer out there and she also has tons of resources to teach you how to use it for loads of different veggies. I’m so glad to hear you’ve been enjoying the recipes, and always feel free to ask questions!

  2. Yum! Thank you. And a tip on zucchini noodles – spiralize them an hour or two before cooking, or even the night before. Salt them, tossing around to get a little salt on everything, and put them in a colander to sweat out a lot of the excess moisture. If I do them the night before, I refrigerate them. Don’t forget to put something under the colander – a lot of watery juice comes out. They have a better texture when sautéed, and they’re not so wet in the pan. And you don’t need that great big pan to get rid of all that excess moisture.

  3. I’m baking chicken & cauliflowe at 350F & want to make the spiralizer sweet potatoes. How long would they have to bake at that temperature?

    1. I’m not sure exactly how long it would take, but my best guess would be around 20 minutes. The timing will also depend on how much is in your oven at one time, the more food in the oven, the more time it can take to cook. Also they won’t have quite the same roasted flavor at a lower temperature. I hope this helps, and be sure to let me know if you have anymore questions!

    1. I would recommend either the Paderno 3-blade or 4-blade models, or the Inspiralizer from Ali at Inspiralized. I had the Paderno before she came out with her machine, and I bought hers for my mom and she absolutely loves it. I’m actually a little jealous because I think the Inspiralizer has a few features that make it better than the Paderno, like how it locks onto the counters and the built in blades. I’m including a link to her website so that you can see her video of it in action!

  4. Sauté in olive oil with onions, peppers and some garlic. first time doing this and soooo delicious also sprinkle Goya seasoning!!!

    1. These are fairly soft, but not quite as soft as baked sweet potatoes. I wouldn’t call them hard by any means, just be sure not to let them get too crispy in the oven and pull them out when they’re just cooked and soft. I hope this helps, and be sure to let me know if you have anymore questions!

    1. It’s definitely one of my favorites, I’m making them tonight with butter in place of the oil for an extra indulgence!

        1. Usually 2 sweet potatoes is enough for 2 servings, but if you have giant sweet potatoes one might be enough. If you have a scale try weighing out around 12 ounces to 1 pound and that’s what usually serves 2 people for us. According to recommended serving sizes 1/2 a pound is enough for 2 but that would not be the case in our house! I hope this helps and be sure and let me know if you have anymore questions!

    1. I hope you’re having an amazing weekend away! You’ll love sweet potato noodles, especially with all your yummy homemade sauces!

  5. Well, I’m tempted to all these fries! But these days, I’m spiralizing like a made woman. I honestly think you can read my brain though. Just sent husband to the store to buy sweet potatoes to spiralize and bam, this pops up on my computer! Yay. I love the idea of throwing in a n onion. I’m also struggling to know when you use a skillet and when to roast in the oven. It is tough though, jus like you said to cook enough zucchini in a skillet for 4 people, I guess we just eat a lot because 2 of those people are kids! I used my homemade sauce on top of your zucchini recipe and it was delish. Need to make the roasted red pepper one, I have the red peppers, just have to make my daughters Frozen Birthday cake first. Priorities. Priorities =) Ha.

    1. The Frozen b-day cake is most definitely the biggest priority! You can cook sweet potato noodles on the stove top too, they have a slightly different texture than when roasted so that can be fun as well. I’m so glad to hear you’re enjoying you spiralizer, I’ve been really hooked ever since I got mine. I’m making my Cajun Chicken Sweet Potato Noodles tonight which is one of our favorites, it’s not really spicy so your kids might like it! 🙂

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