Recipe Directions

Place sun-dried tomatoes in warm water to start softening. Set aside. **Raw foodists take care not to use water hotter than 118 degrees.

Choose to peel the sweet potato or leave the skin on (I leave it on). Shred into lengthy strips using the small side of a standard shredder or spiralizer. Set aside.

Dry presoaked almonds (soak for 2-4 hours) with a paper towel. Place them in a blender or food processor and blend into a flour-like consistency. Add lemon juice, olive oil, and seasonings. Blend until mixed, adding a splash of water as necessary.

Chop Roma and sun-dried tomatoes and add to the sauce base. Blend into a thick, creamy marinara sauce.

Divide sweet potato noodles into two servings and top with tangy marinara sauce. Garnish with additional red pepper flakes if you wish.

Serves 2. Sauce will keep in the fridge for two days.

FawnM's Thoughts

By FawnM

Sweet potato noodles are nothing more than finely shredded or spiralized raw sweet potato. It has the texture of shredded coconut and makes a good al dente noodle. You can also use a zester to create shorter pieces and use in place of rice. The tangy marinara in this recipe balances the starch present in the raw potato, leaving you with a taste of old-world Italy.


Print This Recipe (PDF)

Click the button below to download the printable PDF.


Top voted


0 votes
Vote up!
Vote down!

k@'s Review

Sweet Potato “Pasta” with Tangy Marinara
4 out of 5

first recipe i made off this site - delicious!

omitted almonds b/c they weren't on hand, and added a couple cloves of garlic. eyeballed the spices and used a big handful of fresh basil, some parsley to garnish.

ate more than i should have, but i guess it doesn't really matter since it's all veggies ;)

Leave a Comment