15-Minute Garlic Butter Sweet Potato Noodles
Sweet potato noodles are one of the quickest ways to get a colorful, satisfying dinner on the table. They cook in a single skillet and taste like a treat without much effort.
This version leans on garlic butter, a handful of Parmesan, and fresh parsley. Everything comes together in about 15 minutes, so it’s ideal for busy weeknights when you still want something warm and homemade.
Why These Noodles Work
The sweet potatoes soften just enough to twirl around a fork but keep a pleasant bite. Butter and garlic coat every strand, and the Parmesan adds a salty, nutty finish that makes the whole dish feel more indulgent than it is.
I also love how little cleanup is involved. One skillet, a spiralizer, and a cutting board are all you need. It’s the kind of recipe that fits into a packed evening without asking you to compromise on flavor.
And if you want to bulk it up, a fried egg or some sautéed shrimp on top turns it into a full meal in no extra time.
Ingredients
- 2 medium sweet potatoes: (about 1 lb): look for firm, unblemished ones for the best noodles.
- 2 tbsp unsalted butter: salted butter works; just cut back on added salt.
- 2 cloves garlic, minced: fresh gives the brightest flavor.
- Kosher salt and black pepper
- 1/4 cup grated Parmesan cheese: adds a salty, nutty finish; skip for dairy-free.
- 2 tbsp chopped fresh parsley: a handful of fresh herbs brightens the dish.
- Pinch of red pepper flakes: (optional): adds gentle heat.
Variations and Substitutions
- Make it vegan: use olive oil instead of butter and swap the Parmesan for nutritional yeast. The noodles will still taste savory and rich.
- Add protein: toss in a handful of chickpeas or cooked, shredded chicken when you add the garlic. Shrimp cooks in the same pan in just a couple of minutes, too.
- Change the herb: fresh basil or chives work beautifully in place of parsley.
- Skip the heat: leave out the red pepper flakes for a milder plate.
- Double the batch: use a second skillet so the noodles don’t crowd, or cook in two rounds.
For a heartier meal, try serving these noodles under Garlic Butter Shrimp.
How To Make Garlic Butter Sweet Potato Noodles
Step 1: Sauté the Garlic in Butter
Melt the 2 tbsp butter in a large skillet over medium heat. While it melts, spiralize the sweet potatoes using the medium blade and set the noodles aside. Once the butter is foamy, add the minced garlic and the optional pinch of red pepper flakes. Cook, stirring constantly, for 1 minute until the garlic smells fragrant.
Step 2: Cook the Noodles
Add the sweet potato noodles to the skillet. Toss them with the garlic butter using tongs, then spread them into an even layer. Let them cook undisturbed for 2 minutes so they get a little color on one side. Toss again and cook for another 2 to 3 minutes, until the noodles are tender but still have some resistance when you bite one.
Step 3: Toss with Parmesan and Serve
Pull the skillet off the heat. Sprinkle the 1/4 cup Parmesan over the noodles and toss until it just starts to melt. Add the chopped parsley and a few good grinds of black pepper. Taste and add a pinch of salt if needed. Serve right away while the noodles are hot and the cheese is soft.
A Few Noodle Notes
- Don’t overcook: sweet potato noodles can go from tender to mushy in under a minute. Start checking for doneness at the 4-minute mark.
- Use the right blade: a spiralizer’s medium blade (about 1/4-inch thick) gives you sturdy noodles that hold their shape. Thinner blades make them more delicate and prone to breaking.
- No spiralizer?: A julienne peeler or a sharp knife works, too. Just aim for long, thin strips about the thickness of a pencil.
- For dairy-free noodles, swap the butter for olive oil and use nutritional yeast instead of Parmesan. You’ll still get a savory, cheesy note.
Keeping Leftover Noodles
Refrigerate any extras in an airtight container for up to 3 days. Reheat them in a hot skillet with a tiny bit of butter over medium heat, tossing often until warmed through. Avoid the microwave; the noodles will turn limp and watery.
What Goes With These Noodles
These buttery noodles are fantastic alongside simple proteins. A pan-seared chicken breast or a few garlicky shrimp turn them into a full dinner. If you keep them as a main course, a fried egg on top gives you a rich sauce as the yolk breaks. For a plant-based option, toss in a handful of chickpeas right before the Parmesan step.
Frequently Asked Questions
Can I bake the sweet potato noodles instead?
Yes, toss the raw noodles with oil and spread them on a sheet pan. Roast at 400°F for 10 to 12 minutes, tossing halfway, but they’ll be firmer and less noodle-like than the skillet version.
How do I stop the noodles from getting watery?
Don’t overcrowd the pan. Cook them in a single layer and avoid covering the skillet; any trapped steam will make them release moisture and turn soggy.
What other vegetables work this way?
Carrots, parsnips, and zucchini all spiralize well and cook quickly. Keep in mind that softer vegetables like zucchini will need less time, so check them early.
Garlic Butter Sweet Potato Noodles Recipe
Ingredients
Method
- Melt the butter in a large skillet over medium heat. Spiralize the sweet potatoes and set aside. When the butter is foamy, stir in the garlic and red pepper flakes and cook for 1 minute until fragrant.
- Add the noodles to the skillet, toss with the garlic butter, and spread into an even layer. Cook undisturbed for 2 minutes, then toss and cook 2 to 3 minutes more until tender with a little bite.
- Remove from heat, sprinkle with Parmesan, and toss to melt. Add parsley, black pepper, and salt to taste. Serve right away.
