Sweet Potato Noodle Cakes

5.0/5 rating (2 votes)
Sweet Potato Noodle Cakes

I just love making vegetable noodles!  My sweet potato noodle cakes were fun to make and they are a great side dish or we enjoyed them with over easy eggs at breakfast.  Any way you want to enjoy them is a great way!!

I love to use my Panderno spiral vegetable slicer, when spiraling my potatoes into noodles.


  • 3 pieces of pancetta or bacon, diced
  • 1 medium sweet potato, peeled and spiraled into noodles
  • 1 small purple or white sweet potato, peeled and spiraled into noodles
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 large eggs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil or coconut oil and more for coating
  • Equipment 2 same size 12 cupcake tin


  1. Heat a large sauté pan over medium heat add pancetta or bacon (if using pancetta then add a little oil). Sauté until crispy and move to a plate lined with a paper towel.

  2. Using the same pan with the fat add a little more oil and once hot add the sweet potato noodles, shallot, garlic, salt and pepper. Using you OXO tongs, toss around to incorporate the seasonings to the noodles.

  3. In a large bowl whisk eggs and coconut flour then add in herbs. Once noodles cool add to the bowl and the pancetta or bacon and combine all of the mixture together.

  4. Take one of your cupcake tins and brush with olive oil or coconut oil and evenly distribute the mixture to all 12 tins. Top with the 2nd tin and press down. Put in the refrigerator to become firm (at least 1 hour or overnight).

  5. When ready to bake take out of the refrigerator and let come to room temperature. (While the oven is preheating will be fine.)

  6. Bake for 35-40 minutes. Until crispy on the top! Enjoy

Leave a comment

You are commenting as guest.