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Sweet Maple Sweet Potato Noodles

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I began daydreaming of all the sweet potato noodle possibilities after making the very delicious Sweet Potato Noodles with a Miso Garlic Sauce last week.

A sweet something is what I came up with next. This dish is easy and besides the soak time it will take less than 10 minutes to make! I enjoyed it all to myself but it could easily be shared between two people if the sweet potato is the right size or double the recipe and have it as a raw side dish or dessert.

I soaked the sweet potato noodles in a hot water bath and I really enjoyed the al dente texture and how it eliminated the sweet potato’s starchiness but left the vitamins and minerals intact.


Sweet Maple Sweet Potato Noodles

  • Prep Time:
  • Total Time:
  • Yield: 4-6 cups of noodles
  • Serving Size: 1 to 2 servings

This is a yummy sweet meal that is not too sweet. Adjust the maple syrup to your personal taste or needs.


  • 1 medium size sweet potato, peeled (mine yielded 6 cups of noodles)
  • 1 tablespoon Nutiva extra virgin coconut oil
  • 3 tablespoons (or less) of organic maple syrup
  • 1 teaspoon cinnamon
  • 1-2 tablespoons of Let's Do Organic shredded unsweetened coconut
  • dash sea salt


  1. Spiralize your sweet potato. If you don't own a spiralizer, use a potato peeler to make long wide noodles or a garnishing peeler to make angel hair like noodles.
  2. Place your noodles in a large bowl.
  3. Bring water to a boil, enough that will cover your noodles (I brought a full electric kettle (1.8L) of water to boil), pour it over the sweet potato noodles until they are covered. Leave on for 20-30 minutes and then drain over a colander.
  4. Place noodles back in the bowl and add remaining ingredients. Toss well to coat.
  5. Enjoy!


Some extra garnishing ideas (I haven’t tried them yet, but they sound good in my skull):

  • sesame seeds
  • chopped walnuts or pecans
  • grated apple
  • a sweet cashew cream
  • dashes of cardamom, nutmeg, and curry
Do you have a spiralizer? Have you been thinking about getting one? I love mine! At first I only used it on zucchini (which is great), but now I like to use it on jicama, parsnip, beet, cored apple, and sweet potato. It’s a great way to cut down/eliminate processed carbohydrates like pasta but still get healthy fruit and vegetable carbohydrates.

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  1. Kathy Philpot Stoner says:

    I love my spiralizer! I loved this recipe, but my sweet potatoes ended up more “riced” than noodles. I may have let them soak too long. Flavor was still excellent!

  2. Lacoet says:

    I tried using mine to do jicama noodles but it wouldn’t work .how did you manage to shape the jicama into a cylinder shape so it would fit into the device?