Skip to main content

Print This Recipe

Sweet Potato Noodles with Pesto

Two Stars Guiding Stars
  • Servings:

    8 (115 g) as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    15 minutes


If you haven't hopped on board the spiralizer train, this might be the recipe to tempt you. Get creative with the greens in the pesto to make the recipe your own--arugula? Cilantro? Parsley? Basil? Any flavorful leaf can replace part or all of the kale in this recipe. All aboard for tasty eating!
1 lb. sweet potatoes, washed with peels removed
1/2 c. + 2 T. olive oil
1/2 c. walnuts, chopped
8 oz. kale, trimmed and blanched
1/4 c. Parmesan cheese, shredded
4 cloves garlic, chopped
2 t. lemon juice
1/2 t. salt
1/2 t. pepper
Sweet Potato Noodles with Pesto


1. Spiralize the sweet potatoes on the largest setting. Heat a large skillet over medium heat. Add the 2 tablespoons of olive oil and sweet potatoes. Cook for 5-7 minutes or until desired texture is reached.
2. Allow noodles to cool while you prep pesto.
3. Place the nuts, kale, cheese, remaining olive oil, garlic, lemon juice, salt and pepper in a blender and puree. If necessary, drizzle in extra oil to reach preferred consistency.
4. Toss pesto with noodles and serve.


Nutritional Facts
Servings 8 (115 g)
Base Nutrients
Calories 273 kcal (14%)
Calories from Fat 203 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 3 g (17%)
Cholesterol 2 mg (1%)
Sodium 231 mg (10%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 3 g (13%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C 36 mg (40%)
Calcium 102 mg (8%)
Iron 1 mg (6%)