Jun 18

Gluten Free Sweet Potato Pasta with Lemon Sage Butter

Sweet Potato Pasta with Lemon Sage Butter


Submitted by: Jessica Flatley

Sweet potato pasta…what a fantastic idea! Just another brilliant marriage of a superfood, gluten free and dairy free option.  Whip this meal up in about 10 minutes to enjoy the taste of fall harvest, right in your own kitchen! Since the ingredients are not your ordinary components of a pasta dish, it felt like a culinary masterpiece that could impress my friends, even though it was insanely easy to make. But maybe that is just me! There are many strong flavors in this dish (sage, lemon, cinnamon and sweet potato) so expect a bold taste. This is not your ordinary gluten free pasta dish.


Gluten Free Sweet Potato Pasta with Lemon Sage Butter

Makes 2 Servings


Fresh From the Market:

  • 2 tbsp. Fresh Lemon Juice
  • 6 Fresh Sage Leaves
  • 3 tbsp. Earth Balance Buttery Spread
  • 1/4 c. Freshly Grated Parmesan Cheese (optional)

From the Pantry:

  • 8 oz. Sweet Potato Pasta (I used Viviana)

From the Spice Rack:

  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Sea Salt

Kitchen Gadgets:

  • Citrus Press or Juicer
  • 3 qt. Pot
  • Skillet



  1. Bring water to a boil in the 3 qt. pot to get your meal to the table in 10 minutes.
  2. Slice the lemon and juice 1/2 to equal 2 tbsp. of fresh lemon juice.
  3. Measure the sage leaves, buttery spread, cinnamon and sea salt to have that ready while your water boils.
  4. If you decide not to go dairy free, measure some Parmesan cheese to sprinkle on top of the sweet potato pasta or mix into the lemon sage sauce to thicken it. I chose the Earth Balance buttery spread over butter, but if you insist on using real butter, go for it. But I promise this dish will still drip with buttery goodness without it 🙂
  5. Once the water comes to a boil, cook the sweet potato pasta.
  6. While the pasta fully cooks, grab your skillet to make the sauce. Bring the burner to a low or medium flame to warm up the pan. Then carefully add the buttery spread (or butter) so it does not splash. That hurts! (said in the “Charlie Bit My Finger” voice)
  7. Melt the butter and add the lemon juice and sage leaves. Cook for about 1 to 2 minutes, or until the sauce starts to sizzle. Add the sea salt and cinnamon and take off the flame. If you are adding Parmesan cheese, you can sprinkle it over the top of the sauce and pour onto the sweet potato pasta immediately.

Serve and enjoy!

Take a peek at the original post for more pictures and information.



If you liked this recipe, check out these other gluten free pasta alternatives!


Discover more about Jessica from her Skinny Sweets Daily profile page!

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