5 from 1 vote
Sweet Potato Alfredo
Sweet Potato Alfredo
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Course: Main Course
Servings: 4 servings
Calories: 142 kcal
  • 3 large sweet potatoes , peeled and spiralized
  • 10 stalks asparagus
  • 4 teaspoons coconut oil, divided
  • 2 handfuls fresh baby spinach
  • 1 batch Vegan Alfredo Sauce (see below)
  • 10 sun-dried tomatoes, chopped
  1. Peel and spiralize the sweet potatoes into thin noodles. Chop the woody ends off asparagus and discard. Chop the asparagus into bite-sized chunks.
  2. In a skillet, add 2 teaspoons (10 mL) coconut oil and bring to medium-high heat. Add baby spinach and chopped asparagus and cook until the spinach has wilted and the asparagus has turned bright green, about 3-5 minutes. Pour into a bowl and set aside.
  3. Add remaining coconut oil to skillet and add spiralized sweet potato noodles. Cook on medium-high heat, until sweet potato noodles begin to soften and are almost al dente, about 8-10 minutes.
  4. Pour vegan alfredo sauce into pan and toss to combine. Continue cooking sweet potatoes until sauce has thickened and the noodles are al dente, about 8 minutes. Add splashes of water to thin the sauce, if desired. Add the sautéed spinach and asparagus to the dish, along with the chopped sun-dried tomatoes, and mix to combine. Scoop noodles into bowls and serve.
Nutrition Facts
Sweet Potato Alfredo
Amount Per Serving
Calories 142 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Sodium 78mg3%
Potassium 664mg19%
Carbohydrates 24g8%
Fiber 4g16%
Sugar 6g7%
Protein 3g6%
Vitamin A 15585IU312%
Vitamin C 10.7mg13%
Calcium 59mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.