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serving spoon in a kale pesto sweet potato spaghetti casserole

Spiralized Sweet Potato Spaghetti Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 7 reviews

  • Author: Lindsay Cotter
  • Total Time: 45
  • Yield: 5 servings 1x


Lighten up a classic home cooked comfort food dish with spiralized sweet potatoes! A simple wholesome gluten free/grain free spaghetti casserole ready in no time. Protein rich and veggie packed.


  • 2 peeled sweet potato (4.5 cups spiralized)
  • 2 oz cream cheese or 1/4 to 1/3 cup sour cream (see notes for non dairy option)
  • 1/2 to 2/3 cup almond or coconut milk (drinking milk works great).
  • 1 egg and 2 egg whites whisked
  • 1 tbsp olive oil
  • 1/2 tsp garlic (minced)
  • 1/4 tsp onion salt or sea salt (dash of garlic/salt for after baking as well)
  • 2 oz diced olives or pimentos (drained if using canned)
  • 1/4 cup tomato sauce
  • 2/3 cup cooked sliced gluten free sausage (chicken sausage, chickpeas, or any gluten free breakfast sausage all work)
  • 1 cup greens (spinach or kale)
  • 5 oz crumbled cheese – Parmesan or Feta work great. (see notes for non dairy option)
  • 45 basil leaves for topping
  • optional black pepper seasoning on top
  • Optional 23 tbsp pesto mixed with spaghetti noodles before baking


  1. Preheat oven to 350F
  2. Peel your sweet potatoes then spiralize them. Comes out to about 4.5 cups.
  3. Place sweet potato noodles in a bowl and steam in microwave for about 1 minutes or on stove top for 5 minutes, until potato noodles are al dente.
  4. Then add 1 tbsp oil and your garlic, onion salt. Toss so that the noodles are lightly coated. To make more flavorful, feel free to toss the cooked sweet potato spaghetti noodles in a pesto before placing in casserole dish. (I used an 8×11)
  5. In another bowl, mix your sour cream (or cream cheese), whisked eggs, and milk.
  6. Lightly coat a casserole dish with oil or coconut spray.
  7. Layer your ingredients. starting with noodles, then chicken sausage, olives or pimentos, then spinach or kale greens.
  8. Next add your cream cheese/egg mixture. then add tomato sauce and crumbled cheese (parmesan or feta work great).
  9. Bake for 30-35 minutes or until cheese starts to brown. Check noodles for tenderness if you can.
  10. Optional: Top with fresh basil, black pepper and any additional sea salt or garlic.



  • For Dairy Free: If you cannot eat feta/cheese, then add 1/4 to 1/3 cup nutritional yeast instead.
  • Instead of cream cheese or sour cream, you can use a non dairy yogurt or cream cheese but consistency might be a little different.


  • Feel free to replace the sausage with 1 cup cooked chickpeas for meatless option

Nutrition shown below for casserole with lean chicken sausage

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: main, dinner
  • Method: bake
  • Cuisine: American


  • Serving Size: 1
  • Calories: 249
  • Sugar: 3.1g
  • Sodium: 678.5mg
  • Fat: 14.8g
  • Saturated Fat: 6.7g
  • Carbohydrates: 14.1g
  • Fiber: 2.5g
  • Protein: 15g
  • Cholesterol: 61.7mg