Sweet Potato Linguini

One of my dearest friends created a book chock full of amazing recipes and brilliant health advice.  She shared this recipe from her book for pasta-less pasta; it’s brilliant!  I’ll let her tell you more about it.

There is nothing more comforting then a big fork full of pasta. Since removing gluten and flour substitutes from my diet, I have really missed the wonderful feeling of twirling pasta and taking a big bite of noodle-y goodness. With restrictions in my eating, I try hard only to eat things that are as good as or better then the original. Finally, I created a recipe that I think qualifies. But, don’t take my word for it, try it yourself! It is not only delicious but is deceptively easy. The whole process, literally took less time then boiling water for pasta.

A note on why sweet potatoes are awesome: Their body and flavor naturally lend themselves to a variety of flavor combinations: sweet, savory, and bitter. But better yet, they are nature’s super foods, jam packed with vitamins and minerals and nature’s goodness. Unlike potatoes or other sweet foods, sweet potatoes naturally keep blood sugar levels steady. And packed with leptons, they fill you up and keep you full for longer. A win-win all around!

Sweet potatoes are one of my favorite foods.  Usually I love just baking them until the sugars start to caramelize inside, then loading them up with coconut oil and cinnamon- yum!  We also make sweet potato fries with rosemary.  I’m excited to try some of the recipes from this book though, especially one for tiny sweet potato cubes.  They look like the perfect kid snack!

Sweet Potato Linguine

  • 1 large sweet potato
  • 6 to 10 sage leaves or more to taste
  • 2 TBSP butter
  • salt
  • pepper


  1. Wash and Scrub sweet potato under running water. Slice sweet potato as thinly as possible using a mandolin or a very sharp knife. It is best if you can slice the sweet potato lengthwise for long pasta-like pieces. Remove skin, take thin slices and cut into even strips about ¼ of an inch wide. Set aside.
  2. In a saucepan melt the butter then add the sage. Watch the pan closely as butter begins to brown. When sage gets crispy, remove and set aside. Add sweet potato linguine to butter and heat through while stirring and tossing. Take sage (saving a couple for garnish) and crumble into pasta. Salt and pepper to taste. Plate and garnish with fried sage. Enjoy!
  3. Serves 1 as a main dish- two as a side.

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