Sweet and Savory Sweet Potato “Noodles” with Pistachios

Sweet and Savory Sweet Potato “Noodles” with Pistachios

I’m constantly looking for healthy side dish ideas, and this one is my new favorite. Each week, I take time to make a meal plan based on my health and fitness goals. More and more often, I have been moving away from consuming grains and toward filling my plate with whole plant-based foods. I do this for a variety of reasons (including lowering high glycemic foods, my mood, weight loss and maintenance, and digestion). For some time, I have been choosing sweet potatoes, yams, root vegetables, and regular potatoes over processed grains. However, I LOVE grains!! I just love the texture and taste.

I was looking for something that felt just as filling and delicious as grains, but with more nutritional benefit. Mashed or baked sweet potatoes weren’t cutting it for me. Then I remembered the spiralizer I bought over a year ago. I had completely forgotten about it. I used the spiralizer to make sweet potato “noodles” and it worked! I’ve finally found a whole plant-based food alternative that I love just as much as grains. This variation of sweet potato “noodles” is savory and sweet, and even a bit spicy (if you choose to add cayenne). I love the texture of the sweet potato with the pistachios. This side dish is also a huge hit with my husband, so I know we’ll be eating these sweet and savory sweet potato noodles many times in the next few months. I hope you enjoy them just as much as I do.

Looking for additional healthy side dish ideas? Check out my recipes for Shaved Fennel and Blood Orange Salad or Green Bean and Roasted Red Pepper Salad.



1 teaspoon coconut oil

1 teaspoon ghee (or unsalted butter)

*2 large sweet potatoes, peeled and spiralized

Pinch cinnamon

Salt and pepper to taste

Pinch cayenne (optional)

**1 tablespoon coconut aminos

20 pistachios, crushed


Heat the coconut oil and ghee over medium-high heat in a large sauté pan. Once melted, add the spiralized sweet potatoes to the pan. Stir to coat the “noodles” in oil/butter. Cover and allow to steam for approximately 2 minutes. Remove the lid and stir.

Season with cinnamon, salt, pepper, cayenne (optional), and coconut aminos. Stir well and allow to cook, covered, for approximately 2 more minutes, or until the noodles are tender but slightly crunchy.

Top with crushed pistachios and enjoy!

*This is the spiralizer I use

**Coconut aminos is a sauce made from coconut sap. Characterized by a dark, rich, salt, and sweet flavor. Often used as a replacement for light soy sauce or tamari, and commonly used in paleo diets.


5 Comments Add yours

  1. Interesting. Never would have thought of sweetpotato noodles. Lovely!!


    1. Let me know if you try them. They’re my new favorite side dish!


      1. will definetly try to make it. Will update you.


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