Sweet Potato Noodles and Cheese


From the Vitality Food Feature ‘Turning Vegetables and Fruits Into Oodles of Noodles‘.

Watch your kids tackle this fibre-rich creation! (Serves 4 as a main meal, 6 as a side-dish)


  • 1 large, or 2 smaller, sweet potatoes
  • 2 Tbsp olive oil
  • 2 Tbsp butter (or coconut oil)
  • 1-1/2 Tbsp coconut flour
  • 3/4 cup milk (you can use almond or other milk of choice)
  • 3/4 cup grated old (sharp) cheddar cheese (or non-dairy alternative)
  • 1/2 cup freshly grated Parmesan cheese (or non-dairy alt.)
  • Black pepper to taste

1) Peel sweet potatoes and cut into long noodles to resemble spaghetti, or into spirals to resemble macaroni. Set aside.

2) Heat oil in large skillet.

3) Add the sweet potato noodles and cook, turning frequently with spatula, until tender – about 5 to 8 minutes, depending on thickness. Remove from heat and set aside.

4) In a large saucepan, melt the butter and whisk in the coconut flour. Cook until absorbed.

5) Whisk in milk and cook over low heat, stirring constantly, until thickened.

6) Add the sweet potato noodles and the cheeses, and cook until melted (you can add more milk if sauce is too thick to suit your liking).

7) Garnish with black pepper and chopped parsley upon serving.

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

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