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Spiralized Sweet Potato Noodles

  • Author: Stephanie Stanley


  • 2 pounds of the white fleshed sweet potatoes
  • 3 Tbsp avocado oil or other high heat cooking oil such as duck fat, chicken schmaltz, ghee
  • 1 Tbsp dried oregano
  • Salt and pepper to taste


  1. PREHEAT your oven to 475 (if you have a convection setting, use that too)
  2. WASH and score the sweet potato lengthwise – using your sharp chef’s knife, cut into the potato until just about 1/3 of the way in. This will make the noodle size more manageable to serve
  3. SPIRALIZE the scored sweet potatoes with the skin on
  4. USE a reusable baking liner or a piece of parchment paper on a full size sheet pan
  5. TOSS the noodles with your preferred cooking oil, salt, pepper and dried oregano
  6. SPREAD the noodles out, trying not to crowd too much (or do two batches)
  7. ROAST for about 5 minutes on the top rack
  8. TOSS the noodles around checking for oven hot spots
  9. SET the oven to broil, and set a timer for 1 minute
  10. CHECK the noodles after a minute, and I usually end up doing a total of 3 minutes* Keep in mind, all ovens are different
  11. SERVE them hot with some chopped parsley and topped with whatever other components you are having for your meal