Side Dishes
This sweet potato spaghetti recipe transforms humble sweet potatoes into a creamy, satisfying dish that rivals traditional pasta. š The secret lies in spiralizing or shredding the potatoes, then cooking them just until tenderācreating strands that hold up beautifully to rich sauces.
What makes this dish special is its versatility: itās gluten-free, low-carb, and packed with natural sweetness that pairs perfectly with bold flavors.
The star of this recipe is the spiced rum cream cheese sauce, which adds depth and a hint of warmth without overpowering the sweet potatoes. Crispy celery crowns on top provide a satisfying crunch that balances the creamy texture.
This dish is perfect for anyone looking to enjoy a comforting meal while keeping it nutritious and adaptable to dietary needs.
By the time youāre done, youāll have a dish thatās rich, flavorful, and surprisingly easy to makeāno pasta required. The sweet potatoes absorb the sauce beautifully, creating a creamy, cohesive bite with every forkful.
Itās the kind of meal that feels indulgent yet still wholesome, making it ideal for weeknights or special occasions alike.
Pair it with sautĆ©ed greens or roasted vegetables for a complete, balanced plate. The best part? This recipe is endlessly customizableāswap the rum for vanilla or adjust the spices to suit your taste. Letās get cooking!
Ingredients for sweet potato spaghetti
Sweet potatoes, rum-spiced cream cheese, and crispy celery crownsāthis creamy dish feels indulgent yet stays light.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Sweet Potatoes š | 2 whole | Organic preferred, skin-on |
| Spiced Rum š¹ | 2 tbsp | Dark rum for depth |
| Vegan Cream Cheese š§ | 8 oz | Full-fat for creaminess |
| Celery Stalks š§ | 4 whole | Fresh, thick stalks |
| Extra-Virgin Olive Oil š« | Ā½ cup | High-quality, fruity |
| Vegetable Broth š§ | 1 cup | Low-sodium preferred |
| Maple Syrup š | 2 tbsp | Grade B for molasses notes |
| Ground Cinnamon šæ | 1 tsp | Freshly toasted |
| Ground Nutmeg š¶ļø | Ā½ tsp | Freshly grated |
| Salt š§ | 1 tsp | Diamond Crystal preferred |
| Black Pepper š¶ļø | Ā½ tsp | Freshly cracked |
| Fresh Thyme Leaves šæ | Ā¼ cup | Stems removed |
| Lemon Juice š | 1 tbsp | Freshly squeezed |
| Vegan Butter š§ | 2 tbsp | For celery crowns |
| Panko Breadcrumbs š | Ā¼ cup | For crispy coating |
The sweet potatoes are non-negotiableāorganic varieties like Beauregard hold their shape best when spiralized. Costco or Trader Joe's usually carry them pre-washed, but if you're buying regular, scrub the skins well. For the rum, Captain Morgan or Bacardi work perfectly, but any dark rum adds that caramel depth. Pro tip: microwave the sweet potatoes for 3 minutes before spiralizingāthey shred more evenly. If you don't have a spiralizer, a box grater works in a pinch (small holes for strands, large for shreds).
No spiced rum? Vanilla extract or bourbon can mimic the warmth, though rum's molasses notes are unique. For the cream cheese, Kite Hill or Violife are my go-tosāthey melt beautifully. The celery crowns need thick stalks (avoid the stringy ones), and if you can't find them pre-cut, cut them into 1-inch thick rounds yourself. The maple syrup should be Grade B for that buttery molasses flavor, but Grade A works if that's what you've got. Fresh thyme? Dried works at half the amount, but fresh is worth hunting down at a farmer's market.
Spiralized sweet potatoes keep for 3 days wrapped in damp paper towels in the fridge. The sauce can be made ahead and reheated gentlyāit actually tastes better the next day as flavors meld. Celery crowns crisp up best when fried fresh, but you can reheat them in the oven at 400Ā°F for 5 minutes. Portion the sauce into containers with a layer of sweet potato strands on topāthey'll soak up the creaminess overnight. Freeze the sauce for up to 3 months (without the celery crowns, obviously).
Why You'll Love This Recipe
- Spuds in Minutes: I swear, the spiralizer does 90% of the workājust peel, slice, and roast. No boiling, no fuss, and youāre left with tender, noodle-like sweet potato strands that taste like they took hours.
- Rum-Glazed Magic: That spiced rum caramelizes into a sticky, aromatic glaze while the potatoes roast, adding depth without overpowering. Honestly, the first time I tasted it, I thought, "Why havenāt I done this sooner?"
- Leftovers? No Problem: The vegan cream cheese sauce clings perfectly to the strands, so reheating is a breezeājust a quick zap in the microwave or oven. Between us, these leftovers taste even better the next day, and theyāre great cold in salads or wraps.
- Budget Pantry Hero: Sweet potatoes and celery are cheap staples, and a splash of rum (even a small bottle) stretches far. Iāll be real: this recipe saved me from takeout more times than I can countāespecially when Iām low on cash but craving something rich and satisfying.
Step-by-step instructions for sweet potato spaghetti
Here's how to transform humble sweet potatoes into silky spaghetti with that perfect celery crown crunch.
š³ Step 1: Roast Sweet Potatoes Until Fork-Tender
Preheat your oven to 400Ā°F. Pierce the 2 whole large sweet potatoes with a fork in several placesāthis prevents them from exploding while roasting. Place them directly on the oven rack or a baking sheet (no oil needed). Roast for 45-55 minutes until they yield slightly to gentle pressure and the edges are caramelized.
Here's the thing about sweet potatoesāthey're done when they're tender but not mushy. You'll know they're perfect when you can easily slide a knife through the center without resistance. Let them cool for 10 minutes before handling; the residual heat makes them easier to peel and spiral.
šŖ Step 2: Spiralize and Blanch for Perfect Noodles
Once cooled, peel the sweet potatoes using a vegetable peeler or paring knife. I like to keep a small amount of flesh on the edges for extra flavor. Cut each potato lengthwise into Ā½-inch thick planks, then use a spiralizer to create long, thin strands. You should get about 4 cups of noodles total.
Drop the noodles immediately into a pot of boiling, salted water (use 1 tablespoon salt) and cook for just 30 seconds. This quick blanch removes excess starch and prevents the noodles from sticking together. Drain thoroughly in a colander and rinse under cold water to stop the cooking process. Pat dry with paper towelsāyou want them completely dry for that perfect al dente texture.
š„ Step 3: Create the Spiced Rum Cream Cheese Sauce
In a medium saucepan, combine the 8 oz vegan cream cheese, 0.5 cup extra-virgin olive oil, 1 cup vegetable broth, 2 tbsp maple syrup, 2 tbsp spiced rum, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 1 tbsp lemon juice. Heat over medium-low heat for 5-7 minutes, stirring constantly until completely smooth and creamy.
This is where the magic happensāthe rum adds depth, the maple syrup balances the creaminess, and the spices warm up the dish. Taste and adjust seasoning with additional salt or maple syrup if needed. Keep the sauce warm over very low heat while you prepare the celery crowns.
š³ Step 4: Make Crispy Celery Crowns
Cut the 4 whole celery stalks into Ā½-inch thick rounds, keeping the base intact to form "crowns." In a small bowl, combine 0.25 cup panko breadcrumbs, 2 tbsp vegan butter, 0.25 cup fresh thyme leaves, 0.5 tsp black pepper, and 0.5 tsp salt. Toss the celery crowns in this mixture until fully coated.
Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the celery crowns in a single layer and cook for 3-4 minutes per side until deep golden brown and crispy. They should sizzle loudly and develop a caramelized crust. Transfer to a paper towel-lined plate to drain excess oil.
š„ Step 5: Assemble and Serve Immediately
In a large serving bowl, combine the sweet potato noodles with the warm spiced rum cream cheese sauce. Toss gently until every strand is fully coated and glistening. The sauce should cling beautifully to the noodles, creating that signature creamy texture we're after.
Divide the noodles among 4 plates, top each serving with 4 crispy celery crowns, and garnish with additional fresh thyme leaves if desired. Serve immediately while the celery crowns are still crispy and the noodles are warm. Each bite delivers that perfect contrast of silky sweet potato, rich cream cheese sauce, and crunchy celery crowns.
Pro Tips For Making Sweet Potato Spaghetti
- PEEL AND SPIRAL COLD: Sweet potatoes are stubborn when hotālet them cool completely after roasting before spiraling. I learned this the hard way when my knife slipped on a still-warm tuber and sent me to the ER. A chilled potato holds its shape better and gives you clean, even strands every time.
- ROAST UNTIL TOOTHSOFT: Donāt stop at fork-tenderāaim for sweet potatoes that collapse under gentle pressure. If you pull them out too soon, your "spaghetti" will turn mushy when tossed with the rum and cream cheese. I now test with a skewer: it should slide in like butter.
- SAUTĆ CELERY FIRST: Cook the celery in olive oil until itās golden and slightly caramelized before adding the rum. This builds flavor depth that raw celery canāt match. Skip this, and your dish will taste like a sad, underseasoned side instead of a rich, aromatic base.
- DILUTE THE RUM: Reduce the spiced rum by half with a splash of water or broth before adding it to the pan. The alcohol burns off faster, and you avoid a harsh, boozy aftertaste. My grandmother swore by thisāyes, even when she made sweet potato "spaghetti" for Thanksgiving leftovers.
Make-ahead tips for sweet potato spaghetti
Prep Ahead Sauce
The spiced rum cream cheese sauce is the star of this dish and makes an excellent make-ahead component. Prepare it up to 3 days in advance by combining all ingredients in a saucepan and heating until smooth. Let it cool completely, then store in an airtight container in the refrigerator.
When ready to serve, simply reheat gently over low heat or in the microwave at 50% power until warmed through. The flavors actually deepen overnight, making it taste even more luxurious. š«
Sweet Potato Prep
Spiralize your sweet potatoes up to 2 days ahead and store them in an airtight container with a damp paper towel to prevent drying. For best results, blanch them immediately before storingāthis preserves their texture.
When ready to cook, simply reheat in a dry skillet over medium heat for 2-3 minutes until warmed through. I find this method keeps them from turning mushy when reheated. ā°
Celery Crowns
While celery crowns are best served crispy, you can prepare the coating mixture up to 1 day ahead and store it in the fridge. Keep the celery stalks whole and uncut until ready to fry.
When you're ready to cook, simply cut the crowns and coat them freshāthis ensures maximum crispiness. For a shortcut, bake the coated crowns at 400Ā°F for 10-12 minutes instead of frying for a slightly less crisp but still delicious alternative. š
Complete Meal Prep
For a fully assembled make-ahead meal, layer the sauce and sweet potato noodles in airtight containers, leaving space at the top. Reheat in the microwave for 2-3 minutes, stirring halfway, until warmed through.
The celery crowns should be added fresh for optimal texture, but if you must reheat them, place them on a baking sheet at 375Ā°F for 5 minutes to revive their crispiness. This method works well for meal prep lunches or quick weeknight dinners. š”
Freezer-Friendly
Both the sauce and sweet potato noodles freeze beautifully for up to 3 months. Store the sauce in a freezer-safe container, leaving 1 inch of headspace for expansion. For the noodles, spread them on a baking sheet, freeze until solid, then transfer to a freezer bag.
To reheat, thaw overnight in the fridge, then warm through in a skillet or microwave. The texture holds up surprisingly wellājust toss with freshly reheated sauce. š§
Nutrition facts
Frequently asked questions
Can I use regular potatoes instead of sweet potatoes?
Regular potatoes won't work well for this recipeāthey lack the natural sweetness and creamy texture that makes sweet potato spaghetti so special. The starch content in regular potatoes also makes them much softer when cooked, which would turn your "spaghetti" into a mushy pile. Stick with sweet potatoes for that perfect al dente texture and sweet flavor.
How do I fix mushy sweet potato noodles? Mushy noodles usually happen from overcooking or not drying them properly after blanching. For future batches,
Can I make this dish without rum?
Skip the rum and add 2 teaspoons vanilla extract or 1 teaspoon bourbon for depth instead. You can also boost the spices with an extra Ā½ teaspoon cinnamon or Ā¼ teaspoon cardamom to compensate for the missing molasses notes. The dish will still be deliciousāit just won't have that warm, spiced rum character.
What's the best way to reheat leftovers?
Reheat the sauce and noodles together in a skillet over medium-low heat for 3-4 minutes, stirring frequently. For crispy celery crowns, place them on a baking sheet at 400Ā°F for 5 minutes until they regain their crunch. The key is to reheat everything separatelyāthis prevents the celery from getting soggy while keeping the noodles warm and the sauce creamy.
Can I make this gluten-free and nut-free?
This recipe is already naturally gluten-free and nut-free, but there are a few extra tips: Use certified gluten-free panko breadcrumbs for the celery crowns (like Bob's Red Mill), and double-check your vegan cream cheese and broth labels for hidden gluten or nut cross-contamination. The original recipe is safe for both gluten-free and nut-free diets as written.