Sweet Potato Noodles with Spinach Pesto and Pecans

Sweet Potato Noodles with Pesto

I absolutely love this sweet potato noodle dish with spinach pesto and crunchy pecans and snap pea crisps. I prefer to use the pale sweet potato which has a thin, light yellow skin and a pale yellow flesh. It’s not as sweet as its darker counterpart, which has a thick, dark orange skin and a bright orange flesh.

Yields: 2 bowls



  1. Select a pale sweet potato that is thin enough to fit through the Veggie Bullet chute. Peel sweet potato and cut both ends off to create a flat surface on each side.
  2. Spiralize sweet potato using your Veggie Bullet. As a reminder, you can view the demo videos here.
  3. Heat 1 tbsp of cooking oil over medium high heat in a large pan. Cook sweet potato noodles 8-10 minutes, moving frequently to cook evenly.
  4. Use the Veggie Bullet shredder blade to shred the fresh spinach.
  5. Use the Veggie Bullet slicer blade to chop the pecans.
  6. Add pesto sauce to cooked noodles. Mix in shredded spinach. Top with chopped pecans, goat cheese crumbles and snap pea crisps (I used these.