Sweet Potato Vegan Alfredo Healthy Recipe

After trying so many vegan alfredo options I now actually prefer to have only vegan alfredo. I have made cauliflower alfredo numerous times. I can still eat it, but taking a little break from it, as its fall season. unfortunately not for us here in Alberta; as we have received our first snowfall on the night of Oct 6th and it’s been snowing on and off from last 5 days. At least I can enjoy some fall colors on my dinner plate. This sweet potato vegan alfredo is surprisingly very tasty and the sauce is finger licking good.sweet potato alfredo

Sweet potatoes are in season and there are many ways to include them in your diet. I prefer to roast sweet potatoes on regular basis these days as they are sweet, yummy and nutritionally rich. The texture of sweet potatoes is so creamy that even babies love them. Sweet potatoes are power packed with many nutrients, these are rich in vitamins, fiber, and potassium.sweet potato alfredo

The another important ingredient of this vegan alfredo sauce is creamy Almond Butter, which adds richness to this sweet potato vegan alfredo sauce; without overpowering the taste of sweet potato. As fall and winters are all about comfort food and this recipe is a perfect recipe in that segment.sweet potato alfredo

You can make this sauce ahead and store in the refrigerator for quick weeknight dinner option or you can keep the roasted sweet potatoes in your refrigerator and make the sauce while your pasta is boiling.

Although you don’t need any additional veggies in your pasta with sweet potato vegan alfredo sauce; but feel free to add your favorite vegetables. I sometimes add peas, sauteed mushrooms or roasted broccoli as my toddler love these veggies in his pasta. You can also add some cooked frozen vegetables in the prepared sauce on those days when you can’t make a quick trip to grocery store. You can still enjoy this balanced meal without a long preparation.sweet potato vegan alfredo

Yields 2-3 servings

Sweet Potato Vegan Alfredo Healthy Recipe

Healthy & creamy sweet potato vegan alfredo pasta recipe made with roasted sweet potato and almond milk and almond butter.

10 minPrep Time

45 minCook Time

55 minTotal Time

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  • 100 gms uncooked pasta ( of your choice)
  • 1 medium sweet potato (approximately 2 cups sliced)
  • 1/2 yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 tbsp smooth almond butter
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 cup tomato (finely chopped)/ 1 tbsp tomato paste
  • 1 tbsp fresh rosemary chopped
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup unsweetened almond milk
  • 1/2 cup starchy pasta water
  • Optional Ingredients for Garnish:
  • 2 tbsp roasted pine nuts/ walnuts
  • 1 tbsp sliced olives
  • 1 tbsp fresh herbs ( chives/ parsley)
  • 1/2 tsp dry herbs


  1. Preheat your oven to 400°F.
  2. Peel the sweet potatoes and slice into quarters, drizzle with 1 tsp olive oil and place on the foil-lined baking sheet in the oven. Roast until sweet potatoes are tender about 25-30 minutes.( Note: You can skip this step if you have previously roasted sweet potato).
  3. In the meantime cook your pasta as per package directions, drain and keep aside. ( Reserve 1/2 cup of starchy pasta water)
  4. Take a small saucepan and heat remaining olive oil in that, add garlic and saute for 10 seconds and then add onion to the pan. Cook till it gets translucent. Add tomatoes and cook for 30 seconds and then add rosemary. Turn off the heat and let it cool.
  5. Transfer the cooked onion- garlic, sweet potatoes, almond butter, balsamic vinegar, salt and pepper and almond milk to the blender. Puree until creamy and smooth add pasta water if required to move the blades of the blender. Taste the sauce and adjust seasonings if required.
  6. Combine cooked pasta with 1/2 of the sauce and toss to coat; add more sauce if required. Serve immediately, garnished with fresh/ dry herbs and roasted nuts.
Recipe Type: Pasta


Store leftover or prepared pasta sauce in the refrigerator for up to 3 days.


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