BBQ Sweet Potato Noodle Bun with Smoked Mozzarella

gluten free
BBQ Sweet Potato Noodle Bun with Smoked Mozzarella

BBQ Sweet Potato Noodle Bun with Smoked Mozzarella

I might have dropped the Cinco de Mayo ball last week, but it’s better late than never right?!

Plus, I made this on Cinco de Mayo on Snapchat, so that’s something?

All jokes aside, these Mexican-flair sweet potato noodle buns are amazing and will hopefully have you obsessed with sweet potato noodle buns.

BBQ Sweet Potato Noodle Bun with Smoked Mozzarella

It’s been a while since I’ve shared a recipe using my sweet potato noodle buns. These pretty buns were inspired by the ramen noodle bun craze of 2013. Do you remember it?

But don’t worry, I’m bringing the buns back in cookbook #2 (coming out in August!) and have some really fun ways to enjoy them (think: avocado toast.)

For today’s recipe, we’re going all out: corn, tomatoes, black beans, barbecue sauce and of course: smoked mozzarella.

BBQ Sweet Potato Noodle Bun with Smoked Mozzarella

I had never actually tried smoked mozzarella before, and if you can’t find it smoked near you, just mix it with some smoked paprika or chili powder for a bit of a smoky flair. It’s pretty amazing stuff – and perfect for dishes like this! The smoky element makes it almost taste a bit meat-like, like it just came out of a smoker.

They may look a little daunting and they’re definitely not a 20 minute recipe, but they don’t take any fancy cooking skills and they come together easily. I promise. And if you do make these, make sure to use the #inspiralized hashtag on social media so I can see – and maybe regram some!

Watch our video to learn how to make the sweet potato noodle bun using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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BBQ Sweet Potato Noodle Bun with Smoked Mozzarella

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Servings: 4


  • For the buns:
  • 2 teaspoons extra virgin olive oil
  • 1 large sweet potato peeled, Blade D
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 2 medium eggs beaten
  • 1 tablespoons olive oil
  • 4 tablespoons barbecue sauce Tessemae’s Matty’s BBQ Sauce
  • 1/2 cup grated smoked mozzarella cheese or mix 1/2 cup regular mozzarella cheese with 1/2 teaspoon smoked paprika
  • 4 quartered black olives
  • 4 avocado slices
  • For the black bean mixture:
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup defrosted frozen corn
  • 1/4 cup canned black beans rinsed
  • 1 small roma tomato seeded and diced
  • 1/4 teaspoon chili powder
  • 1 pinch ground cumin
  • 1 pinch dried oregano


  • Preheat the oven to 400 degrees.
  • Heat the oil in a large nonstick skillet over medium heat and coat with cooking spray. Flick water into the skillet and if it sizzles, it’s ready. Add in the sweet potato noodles and season with salt, pepper, and garlic powder. Cover and cook, uncovering to toss occasionally, for 5-7 minutes or until noodles are softened and lightly browned.
  • Transfer the cooked sweet potato noodles in a medium bowl, allow to cool for 1-2 minutes, then add in the eggs. Toss to coat.
  • Fill four 6-ounce ramekins halfway with the noodles. Cover each with a piece of foil or parchment paper and push it so that it’s directly touching the noodles. Place a can or similar heavy item over the foil and press firmly to compress. Refrigerate at least 15 minutes so that the noodles set.
  • While the buns set in the refrigerator, prepare the black bean mixture. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the corn, black beans, tomato, chili powder, cumin, oregano and cook for 5 minutes or until everything is heated through and onions soften. Set the mixture aside in a plate or bowl.
  • When noodles have set, heat 1 tablespoon of olive oil in the same skillet used to cook the bean mixture. Once the oil is shimmering, add in all of the buns, flipping each ramekin over the skillet and patting the bottom until the bun falls out.
  • Cook for 5 minutes or until noodles set, being sure to push in any stray noodles. Then, carefully flip and cook another 5 minutes or until the bun is completely set and browned, flattening with the back of the spatula.
  • While buns cook, line a small baking sheet with parchment paper. Once the buns are done, transfer them to a baking sheet and spread at least two inches apart. Smear each bun with about 1 tablespoon of the barbecue sauce. Top with black bean mixture and then top with about 2 tablespoons of cheese per bun. Place in the oven and let cook for 5 minutes or until cheese melts.
  • Immediately garnish with olives and serve with an avocado slice.

BBQ Sweet Potato Noodle Bun with Smoked Mozzarella

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When I saw you making these on Snap I thought they were brilliant, and they look even better now! I never would have thought to make 'buns' from veggies, but it looks perfect :)
Ali Maffucci says:
Thank you so much! And yes, it was a popular Snap day :)
I watched you make this on Snapchat and LOVE how you used a ramekin to make the buns. They come out awesome that way! I was using my hands and it was a mess haha
Hillary says:
Just pre-ordered!!
Bea says:
This recipe sounds delicious, thank you! But it has a lot of steps... am wondering if it might work if you just put the ramekins in the oven with the black bean mixture (adding the cheese at the end)... instead of frying them 5 min per side? Was that something you had already tried (and it didn't turn out)?
Megan says:
These look so good! The thought of that sweet potato with smoky mozzarella?! Can't wait to try it!
Allison says:
These looks great! The ramen burger is SO two years ago. Bring on the sweet potato noodle buns! ;-)
beth says:
can you freeze your spiralized buns?
I am definitely making these this weekend! They look so delicious! Thank you for sharing!
These look delicious, I am eager to try them. The recipe states that it makes 4 cakes. Is it one cake per serving or how many people does it serve?
Megan says:
Hi, Can you freeze the noodle buns? Would be great to be able to make them in advance! Thanks!
Gerry says:
Damn, this looks delicious! I cannot wait to try it out! Love smoking cheese! Thanks for the recipe.
Carly Glazer says:
Hi Gerry! Give it a try and let us know how it turns out!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.