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Roasted Asparagus and Sweet Potato Noodles

Give a warm welcome to spring and a nod to winter’s passing with couple of seasonal veggies–roasted asparagus and sweet potato noodles with a creamy goat cheese sauce.

Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce with wine glass

The vegetable herald of spring, asparagus, joins winter’s nutritious sweet potato in this vibrant green and orange pairing. Sauté the curly spaghetti-like potatoes until tender, then toss with this savory sauce—the noodles are the nest for tender gently spiced roasted asparagus. Finish the double-season combo with a generous sprinkling of crunchy hazelnuts.

There are 3 steps to coordinate here. Well, four, if you count the spiralizing of the sweet potatoes, which you can do ahead of time, along with toasting the nuts.

Click here to PIN Roasted Asparagus and Sweet Potato Noodles.


asparagus ready for the oven--for Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce

First whisk up the easy goat cheese sauce and keep it warm. Then trim the asparagus, toss it with oil and spices, and pop it in a hot oven. While the sweet asparagus flavor concentrates and the tops get nicely crisp, toss and cook the sweet potatoes in a skillet until they’re just tender.

The asparagus and sweet potatoes should be perfectly done at about the same time, so all you have to do is cut the asparagus on smaller lengths and stir the sauce into the noodles. Serve immediately, with a flourish of toasted chopped hazelnuts.

The first time I cut sweet potatoes with a spiralizer, the curly-qs got me giggling. Cranking and watching the tangle come out the other end still cracks me up. I’m grinning from ear to ear in this video. 🙂

Like asparagus with sweet potato noodles, the weather this time of year straddles the seasons. Here in the mountains, one day it snows, the next it’s warm and sunny—if you don’t like the weather, wait five minutes. What’s it like where you are?

Embrace the seasonal overlap, get in the kitchen and cook something delicious–roasted asparagus and sweet potato noodles–and a sassy goat cheese sauce.

Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce overheat shot 2 plates

Just so you know, this post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

Roasted Asparagus and Sweet Potato Noodles recipe details:

  • Choose medium asparagus—not too thin, not too thick. If you can only find thin, roast the asparagus less time. If only thick asparagus is available, you may want to peel the tougher bottom about 2/3 of the way up with a vegetable peeler.
  • Sumac adds a very pleasant flavor dimension to roasted asparagus. If you don’t have this tangy fruity spice from the Middle East, squeeze half of a lemon over the asparagus when it comes out of the oven. Learn more about sumac in this farro and hearty greens soup recipe.
  • Sprinkle Aleppo pepper in place of black pepper in the goat cheese sauce and asparagus. Aleppo pepper is a fairly mild and slightly fruity red pepper.
  • For added vegetarian protein, toss a cup of oven roasted chickpeas in with the noodles and sauce.
  • You will absolutely fall in love with the goat cheese sauce, an awesome quick sauce for all kinds of pasta and veggies. Like this tortellini pasta recipe with, or this cilantro fettuccine, garnished with pepitas.

Other handy tools for this recipe:

  • To make asparagus roasting cleanup easy, line the baking sheet with a silicone mat or parchment paper.
  • OXO Good Grips also sells a hand spiralizer—good for smaller portions.

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OXO sent me their new Spiralizer so I could create a recipe using it. My opinion about this fun tool is my own.

Nutrition Facts
Roasted Asparagus and Sweet Potato Noodles with Goat Cheese Sauce
Amount Per Serving
Calories 302 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 13mg4%
Sodium 709mg31%
Potassium 232mg7%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 6480IU130%
Vitamin C 2mg2%
Calcium 64mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.


  • Maura

    This looks incredible Letty. Can’t wait to try it. Asparagus is such a healing vegetable. Reply · 28 March, 2016

  • Letty, just love these “nutrient dense” preparations. This will be dinner tonight. Reply · 28 March, 2016

    • Great to hear that Ginger! Take a photo and put it on Instagram and tag #lettycooksveggies 😉 Reply · 28 March, 2016

  • Gini Smith

    Thanks Letty…this looks wonderful…I’m going to give it a try.
    Gini Reply · 28 March, 2016

    • Thanks Gini. I love that you are inspire-ralized! Reply · 28 March, 2016

  • Maura

    I just made this with a vegan cashew cheese sauce as a substitute for the goat cheese and it was delicious! Reply · 31 March, 2016

    • Yay Maura! Thanks for letting me know your success with the recipe. Did you make the cashew cheese or buy it? Reply · 2 April, 2016

  • Not only does this LOOK good but I love that it’s so packed with nutrients ! I’m making this for dinner tonight, thinking of serving it with real good crusty bread and hummus on the side. Very excited thank you! Reply · 11 April, 2016

    • Thanks Rachel. Happy cooking! If you want, send a photo of your dinner and tag me on Facebook or Instagram! Reply · 11 April, 2016

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