Ingredients

2 tbsp. extra-virgin olive oil, divided

12 oz. spiralized sweet potatoes (sweet potato noodles), cut about 12" long

1 1/2 tsp. (or more) kosher salt

1 tbsp. unsalted butter

1 tsp. freshly ground black pepper, plus more

1/2 c. finely shredded Parmesan (about 1 oz.), plus more for serving

1/2 c. finely shredded Pecorino Romano (about 1 oz.)

Preparation

Step 1Arrange all prepped and measured ingredients within easy reach of the stove. (The cooking in this recipe goes quickly, so it’s essential to have everything ready before beginning.)Step 2In a medium nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add potato noodles and salt and cook, tossing occasionally, until slightly softened but still a bit crunchy, 2 to 3 minutes.Step 3Meanwhile, in a large skillet over medium-low heat, melt butter with remaining 1 tablespoon oil. Add pepper and cook, swirling pan, until fragrant, 30 seconds to 1 minute. Add noodles, Parmesan, and Pecorino and toss just until combined; season with salt, if needed.Step 4Divide noodle mixture among bowls. Top with more Parmesan and pepper.

Sweet potato noodles aren’t difficult to work with, but they’re definitely not a direct one-for-one swap for wheat pasta. Here are a few tips you’ll want to keep in mind as you journey toward sweet potato noodle nirvana.

  • Use fresh sweet potato noodles. Depending on where you live, your local grocery store may sell fresh sweet potato noodles. You can also buy whole sweet potatoes and spiralize your own. Just PLEASE don’t buy frozen sweet potato noodles and try to use those—you’ll end up with a mushy mess.
  • Grab a nonstick pan. Sweet potato noodles will stick like crazy in a typical stainless steel pan. Save yourself the stress—and a load of mashed-up, broken sweet potato noodles—and go for the nonstick.
  • Don’t overcook the noodles. Sweet potato noodles cook a lot quicker than wheat noodles, and the line between just al dente and mush is very thin. To avoid overcooking, make sure your pan is preheated to medium-high before adding the noodles and take them out of the pan when they’re still a bit crunchy. They’ll soften more when you’re mixing them with the black pepper and cheese, and you’ll end up with the perfect al dente texture. Looking for more ways to use your spiralizer? Check out our Caprese zoodles. Did you try this recipe? Let us know how it went in the comments!