Brown Butter Sweet Potato Noodles

It’s official. I’m ready for fall. My brain has totally switched over to fall-inspired recipes. I know some of you guys probably aren’t ready, but my stats lately tell me otherwise, so here we go!

My good friends at OXO just sent me their new Hand-Held Spiralizer to try out. I was super excited because I have been wanting to start spiralizing more. It’s a great way to satisfy pasta cravings without all the carbs, all while packing in more veggies! I’ve thought about buying a bigger machine, but our kitchen is already packed so this hand-held spiralizer is really perfect! It fits in a drawer and only has two pieces, it’s easy to clean, and best of all, it’s really simple and fast to use!

Brown Butter Sweet Potato Noodles

Since my mind is on all things fall, I decided to make some sweet potato noodles. And what goes better with sweet potatoes than brown butter? It’s truly a match made in heaven! I also threw in some crispy sage and walnuts. This dish is super simple, vegetarian, and has so much flavor. If you want to add meat, I think some chicken apple sausage would be amazing too.

Brown Butter Sweet Potato Noodles

Brown Butter Sweet Potato Noodles
Yield: serves 2-3

Brown Butter Sweet Potato Noodles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

This easy weeknight dinner is made with fresh cut sweet potato noodles, crispy sage and pinenuts, and tossed in a brown butter sauce!


  • 2 medium to large sweet potatoes, peeled and spiralized
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1/4 cup freshly chopped sage
  • 1/3 cup chopped walnuts
  • salt and pepper


  1. Heat a large non-stick skillet over medium high heat. Heat the olive oil and add the spiralized sweet potatoes. Saute the noodles, using tongs to fluff and stir the noodles as they cook. Cook until the noodles are tender, about 7-10 minutes. Remove from the heat.
  2. Place the pan back on the burner and lower to medium heat. Melt the butter and continue cooking, stirring constantly, as the butter just starts to brown, about 1 minute. Add the sage and walnuts. Continue cooking another minute or so, still stirring constantly. Add the sweet potato noodles back to the pan and toss with the brown butter until coated. Season with salt and pepper to taste. Let cook another 1-2 minutes. Remove from the heat and serve with fresh shaved parmesan or romano cheese.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 339Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 41mgSodium: 129mgCarbohydrates: 19gFiber: 5gSugar: 5gProtein: 4g

Brown Butter Sweet Potato Noodles

Disclaimer: I received the Hand-Held Spiralizer from OXO and was asked to create a recipe using it. All opinions of the product are my own.