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Sweet Potato Alfredo Zucchini Noodles

How many vegetables can I pack into one meal?  Challenge.  Accepted.

Since I can't stop jumping on bandwagons this summer, what's one more?  I finally caved and bought a spiralizer.  First popsicle molds, and now this.  Can't stop.  Won't stop.  I decided that after making a ton of desserts, snacks, and drinks, I should probably make something sort of healthy...at least as healthy as an alfredo sauce loaded with parmesan cheese can be.   But wait!  There are sweet potatoes in this sauce.  And I'm using spiralized zucchini instead of pasta.  I think I just negated those cheese calories.  Are you with me?

I'm not new to mixing sweet potatoes into a creamy sauce.  Waaay back in the day, I made a bangin' sweet potato & crab risotto (Oh, the picture shame!  I am seriously going to retake those old photos someday).  But I had never made any version of alfredo sauce before.  There's no real reason why.  I just haven't ever made it.  So today is the day we put an end to this blasphemy and just embrace our new friend Alfredo.

As I already mentioned, I poured this sauce over zucchini noodles, but you could also use regular old pasta if you wish.  The sauce will still be utterly delicious and you will pat yourself on the back for making this.

PS - I liked the alfredo sauce so much, I kinda maybe went H.A.M. on it when plating my meal.  If you're not a crazy person like myself, you may be able to hold yourself back.

 

Sweet Potato Alfredo Zucchini Noodles
slightly adapted from Table for Two

Print Recipe

  • 2 tablespoons unsalted butter
  • 1 medium sweet potato, cut into 2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 3/4 cups water, divided
  • 1 cup Parmesan cheese, freshly grated
  • 1-2 medium zucchinis, spiralized
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • Olive oil


1) Add the sweet potatoes to a large pot of salted, boiling water.  Allow the potatoes to cook until a fork can easily pierce the vegetable.

2) Drain the pot and add the sweet potatoes to a blender or food processor.  Be careful since the potatoes are hot!  Puree until they have a smooth consistency.  Set aside.

3) Meanwhile, add the spiralized zucchini to a large pan and very lightly drizzle with olive oil.  Allow the zucchini to saute for a few minutes, or until it reaches the desired consistency.  Set aside.

4) In a large pot over medium heat, allow the butter to melt.  Whisk in the flour for about 30 seconds.

5) Turn the heat up to medium-high and pour in the milk.  Whisk until the mixture becomes even thicker, about 5 minutes.

6) Add in the sweet potatoes and 1 cup of water.  Stir everything together and allow it to simmer for 5-7 minutes, until thickened even more.

7) Sprinkle in the Parmesan, cayenne pepper (if using), salt, and pepper.  Remove the pan from the heat.

8) If you find the sauce to be too thick, you can add more water to your liking.

9) In a large bowl, combine the zucchini and the sauce.  Toss to coat the zucchini evenly.  Serve immediately.