This Sweet Potato Fettuccine recipe is tossed in gorgonzola and cranberries to create a decadent, gluten-free pasta dish that’s full of flavor.
We love veggie pasta around here. There’s the tried and true Zucchini Noodles, the ribbony Asparagus Noodles, and even some Asian-inspired Carrot Noodles. So it was just a matter of time before I set my sights on sweet potatoes.
I had no idea how these would turn out when I conjured up the thought of them. Would they get crispy and crunchy? Would they be too moist and fall apart? Or would they be everything I dreamed they could be? I think you can guess the answer 😋
This has quickly become one of my favorite ways to cook with sweet potato.
Reader rating
“My daughter and I loved it! Tasted better than I expected – I couldn’t picture sweet potatoes made this way but it was good! I used walnuts in place of pine nuts as that’s what I had on hand, and half and half in place of cream.” —Julia
How to Cut Sweet Potato Noodles
We’re making these sweet potato noodles without a spiralizer. Partly because sweet potatoes are too firm for most spiralizers, and mostly because fettuccine noodles are simply the best. To make these sweet potato fettuccine noodles:
- Peel the sweet potatoes
- Cut into thin slabs, using either a mandolin slicer (easiest way) or a large knife
- Stack the slabs and slice into fettuccine noodles
Rather than boiling the noodles (which would make the sweet potato too mushy), we’re going to cook these noodles in a saute pan. To cook sweet potato noodles, we’ll briefly saute with a splash of oil until they’re slightly tender.
While you could top your sweet potato noodles with just about any pasta sauce, today we’re tossing these noodles in a creamy gorgonzola and cranberry sauce! Making the sauce is as simple as warming all two of the ingredients on the stove until the cheese is melty and delicious.
More veggie pastas to try
- Asparagus Noodles with Pesto
- Zucchini Pasta with Avocado Pesto
- Butternut Pasta with Gorgonzola Sauce
- Asian Carrot Noodles
Ingredients
- 1 large sweet potato peeled
- 1 Tbsp olive oil 15 mL
- 2 Tbsp pine nuts 20 g
- 4 oz gorgonzola cheese 113 g
- ¼ cup heavy cream 60 mL
- ½ cup dried cranberries 60 g
Instructions
- Cut Noodles: Peel skin from potato. Use a mandolin slicer or large knife to cut potato into long, thin slabs. Slice each slab into fettuccine-shaped noodles (stack a few slabs to make this go faster).
- Toast Pine Nuts: In a small saute pan, toast pine nuts over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
- Cook Noodles: In a large saute pan, heat oil over medium heat and add sweet potato noodles. Cook covered, stirring frequently, until noodles are slightly tender, 10 to 15 minutes.
- Warm Sauce: In a small sauce pan, heat gorgonzola and cream over medium-low heat until cheese has melted and mixture is warm. Remove from heat and stir in cranberries.
- Serve: Toss everything together and serve warm.
Tips & Tricks
Nutrition Information
Kara says
This looks delicious! Adding to my ‘Try This’ list right now 🙂
Sarah says
Thanks Kara! Let me know how it goes!!
Leah says
Uh, yes, please! I love the flavor combo on this! So yummy!
Sarah says
Thanks Leah! Gorgonzola anything is always a winner in my book 🙂
Accidental Blogger says
Oh yes’ this is getting pinned!
Allison Jones says
This looks amazing! I’ve never thought about making a sweet potato “pasta” before but I’m sold.
LiveLifeWell,
Allison
Sarah says
When I got my spiralizer last year I tried to pasta-fy EVERYTHING, but sweet potatoes wouldn’t spiralize so I gave up on them. Turns out they can still be pasta!
Amber | Cupcakes and Coffee Grounds says
OH EM GEE!! You just seriously made my day with this recipe. You have managed to turn a splurge into something healthy and fabulous. Thank you so much for sharing this recipe!
Teresa says
I thought it was real fettuccine pasta!! What a great idea, I love the amazing color, taste combination, everything!
Sarah says
Doesn’t it look just like fettuccine?! I wasn’t expecting it to mimic the look and texture so much! And the potato makes it so much more tender than most veggie spiralized noodle recipes, almost like real fettuccine. Thanks so much for stopping by, Teresa!
Florence says
It looks Great I can’t wait I am making it tonight for dinner Can I use milk or half/ half to cut down on the calories?
I am trying to keep my meals 400 calories each
Sarah says
Hi Florence, I haven’t personally tried it yet but I think half & half would work! Remaking this one again soon and will test out some lightr options!
Dianette Mayhew says
Hi Sarah,
This recipe looks scrumptious! The sweet potato in the recipe looks very much like a yam, and I say this because of the orange colour! So before I make this please let me know if indeed it is a sweet potato!
Thank you so much for your lovely, delicious & very nutritious recipes, which my husband and I love to cook!
Dianette Lavergne Mayhew
Sarah says
Hi Dianette! That’s a great question. I actually dive into the difference between yams and sweet potatoes here. Basically what many of us call yams are actually sweet potatoes. For this recipe, essentially just look for “soft sweet potatoes”, or the classic orange one. Enjoy!
Cindy says
Meh. Super rich and didn’t live up to expectations. Husband loved it though, so it got 3 stars.
Sarah says
Thanks for letting us know how it went!
Julia says
My daughter and I loved it! Tasted better than I expected – I couldn’t picture sweet potatoes made this way but it was good! I used walnuts in place of pine nuts as that’s what I had on hand, and half and half in place of cream.
Sarah says
Yay! So happy to hear it, Julia! 😀
puzzled internet random says
Gorgonzola isn’t vegetarian, though…
Sarah says
Thanks for pointing that out! Whole Foods sells a vegetarian gorgonzola that you could use here 😀