Just when I thought I’d noodle-ized everything in my house, I realize that one of my favorites, the sweet potato, had escaped my julienne peeler.  Sneaky little sweet potatoes!  They make the most delicious noodles, I can’t believe I’ve been missing out.  I paired them with an easy throw-together green curry with cashews, peas and lotsa spice and flavor.  #omgYUM  {more after the jump}




4 cups of sweet potato noodles (approximately one large sweet potato)

1 tablespoon coconut oil

1 large shallot, thinly sliced

2 cloves of garlic, minced

1 tablespoon peeled/finely chopped ginger

1/2 cup + 3 tablespoon coconut milk cream (coconut milk refrigerated overnight and then separated from water)

1/2 tablespoon thai green curry, more to taste (I used this brand)

3/4 cup peas

1/4 cup cashews

1/8 teaspoon sea salt, more to taste

zest of one lime

cilantro to garnish



– Peel a large sweet potato and use a julienne peeler to produce 4 cups of noodles.  Set aside.

– Bring a large pot of salted water to a boil.

–  In a large saucepan heat coconut oil and add shallots, garlic, ginger, and cook over medium low heat until the shallots are translucent.

–  Remove coconut milk from refrigerator, open and separate the thickened cream from the water.  Add to sauce pan with the lime zest.  Add curry and salt to taste preference.  I used one tablespoon of curry and 1/4 teaspoon of sea salt

– Add peas (I used organic frozen) and cashews, simmer on low while preparing the cooking the sweet potato noodles.

– Add noodles to boiling water and cook for one minute.  Drain immediately and add to sauté pan.  Continue cooking for an additional 2 minutes, or until sweet potato noodles are a texture you like (I prefer mine with a little crunch left in them)

– Garnish with cilantro and serve hot!

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Reader Comments

  1. Lily|

    Thank you, Sarah, for another amazing meal! I love your recipes and your photos! I have a question – I purchased the julienne peeler you suggested but I think I am not using it right. My 'noodles' do not come out looking like yours – more like short flat strips. Do you have any idea what I am doing wrong? I know there is something! And does it take you forever to create the noodles? Or perhaps this is part of me doing it wrong. Dying to try some of your veggie noodle recipes! Thanks.

  2. sarah yates|

    Thanks so much everyone! @ Lily- I'm not sure,maybe trying a little more pressure? It takes longer on harder vegetables like a sweet potato, but zucchini noodles are a breeze! But still, something doesn't seem right here. email me a photo and I'll see if I can't figure it out!

    xx- Sarah

  3. thefolia|

    I gotta get me a julienne peeler–just found an apple peeler from Goodwill, but I think I would have more fun with a julienne one. I would eat more "noodles" for sure!

  4. Jessica (Coco/Mingo)|

    I love this! I have a wheat allergy and the only type of noodles I've been able to enjoy is rice noodles, but I LOVE the idea of the sweet potato noodles! I'll need to make this ASAP :)

  5. Sarah D|

    We love this recipe – very easy to make! We did cut our sweet potatoes in wide slices, then more 'noodle' like strips. Very good flavor. Thanks!

  6. Julia {The Roasted Root}|

    I just made this and it was absolutely fabulous! I added a couple more cloves of garlic and used homemade green curry paste. SO simple and delicious. And perfect for a rainy day like today :) Thanks for an excellent meal!!

  7. Oberon|

    we’ve linked to this recipe on our FB page for our veggie spiraliser – the Noodle Doodle!