Sausage & Sweet Potato Noodles

By Stef Ramey

Sweet potatoes are just the best, aren’t they? In this recipe I spiralized my sweet potatoes into noodles. If you are gluten-free, or have kicked pasta to the curb and still crave a spaghetti-like dish, spiralizing your veggies is a great substitution. You can purchase a spiralizer pretty inexpensively, or pick up a hand held one that looks like a potato peeler. I have an attachment for my KitchenAid mixer that I use. Sweet potatoes are one of the more challenging veggies to spiralize raw because they are so hard. Mine is pretty heavy duty so it cut right through it, but I have heard of people softening the sweet potatoes before spiralizing. I have also recently seen already spiralized sweet potatoes in our local grocery store which is amazing, and would make preparation a breeze!

I think my favorite part of this recipe is that it would be great for any meal. I cooked mine for dinner, and made enough for my husband to bring the leftovers to work for lunch. This dish would have been killer for breakfast with some over easy eggs and hot sauce in the morning- if only we didn’t eat it all! This recipe is gluten-free, and would be paleo and dairy-free if I had sausage that didn’t contain cheese… an easy substitution!

I hope you enjoy!


Sausage & Sweet Potato Noodles

Prep time: 15 mins
Cook time: 15 mins
Serving size: 4-5


  • 3 Tbl coconut oil
  • 2 large sweet potatoes (spiralized)
  • 1/2 sweet onion
  • 1/2 bunch of asparagus 
  • 2 cups spinach
  • 1 package chicken sausage (4 large links or 12oz)
  • salt, pepper, garlic powder to taste


  1. In a large skillet, brown chicken sausage on medium-high heat with 1 Tbl coconut oil.  I like to remove the sausage from the natural casing, and chop into chunks before cooking.
  2. While the sausage is cooking prepare vegetables. Peel & slice the onion. Wash, and pat dry the asparagus. Trim 1" off the bottom of the asparagus and discard. Chop remaining asparagus into 1-2 in pieces. Set aside. 
  3. Once the sausage is browned, remove from pan and set aside. In the now empty pan add the remaining 2 Tbl coconut oil, spiralized sweet potatoes, onion, and asparagus. Cook until noodle become al dente ( approx. 8-12 mins). Lightly stir every few minutes with tongs. 
  4. Add the sausage back into the pan and the 2 cups of spinach and season to taste.
  5. Cook for 2-3 more minutes.
  6. Remove from heat. Plate & enjoy!


Stef is a NH native, business graduate, and House Leader at Laney & Lu Cafe. She has a contagious smile and keeps us drooling with her foodspirations. For more of her creative energy, follow her at