Kitchen notes · a little help before you start

20 Minute Creamy Mushroom Sweet Potato Noodles

Name: 20 Minute Creamy Mushroom Sweet Potato Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 pounds sweet potatoes (peeled & spiralized on medium setting); 1 tablespoon olive oil; 7 ounces white mushrooms (sliced); 4 cloves garlic (minced); 2 each dashes Italian seasoning; 1 teaspoon flour; 1 cup heavy/whipping cream; 1 tablespoon fresh parsley (chopped); As Needed Salt; As Needed Black pepper

Sweet potato noodles in creamy mushroom sauce make a warm bowl with plenty of savory flavor. The noodles soften quickly, keeping a pleasant bite if you stop early. Toss gently, add parsley and enjoy the tender strands with some mushrooms caught in each forkful.

Prep: 10 min
Cook: 10 min
Total: 20 min
Original yield: Serves 2
Ingredients: 10 listed

Make it part of your week

Estimating…

Main courseAmericanPrep: 15 minutes or lessTotal: 30 minutes or lessNoodles

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Noodles

A few quick notes

1. Prep before heating

Have the sweet potatoes spiralized and mushrooms sliced before heating the skillet, since the noodles' final cooking stage is brief.

2. Stir flour through mushrooms

Sprinkle flour over the sautéed mushrooms and give it a good stir before pouring in cream for the sauce base.

3. Check noodles frequently

After the first covered stage, toss and cook briefly again, stopping at your preferred tenderness before the strands begin falling apart.

Get to know the ingredients

Medium spiralized sweet potatoes

Peel sweet potatoes and use the medium spiralizer setting listed, ready for their short covered cook in the cream sauce.

Sliced white mushrooms

Sauté white mushrooms with garlic and Italian seasoning, stirring often before adding flour and cream to the skillet.

Heavy cream

The heavy or whipping cream cooks about a minute after the flour is stirred through, before the sweet potato noodles go in.

The last little job

Season and scatter parsley

Once noodles have the tenderness you prefer, add salt and pepper as needed and serve with chopped parsley over the top.

A little more help as you go

Use a deep skillet

The directions use a large, fairly deep skillet to hold the sauce and give room for tossing the spiralized noodles.

Tongs or two spoons

Either tool is allowed for turning the noodles through the sauce between their two short covered cooking stages.

A few questions you might have

Should the sweet potato noodles be fully soft?

Al dente is a good stopping point, but you can cook the noodles a little longer if you like them softer. Watch closely, since they can start disintegrating quickly.

Do I boil the noodles separately?

They cook directly in the skillet's cream sauce, covered first and tossed before the second short covered stage.

Does parsley cook with the mushrooms?

Keep it for sprinkling over the finished noodles after the salt-and-pepper check, rather than adding to the mushroom sauté.

When should I lower the heat?

Reduce from medium-high to medium when adding noodles and covering the skillet, before the brief initial two-minute cooking stage.

Are the noodles stirred constantly?

Cover them for the first two minutes, then toss with tongs or two spoons before covering for the final brief cook.

Any more cooking tips?

Serving size really depends how hungry you are and if you're serving anything else with it. It definitely feeds more than 2 light eaters, but 4 is a bit of a stretch if it's served by itself. I like my sweet potato noodles to be al dente (slightly undercooked), so you can cook them for a bit longer if you like them even softer. This is the spiralizer I used to make this recipe.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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