Spiralize sweet potatoes on a spiralizer with the small blade (according to your spiralizer directions).
Heat olive oil in a non-stick pan over medium heat. Add sweet potato noodles and cook 6-9 minutes. Toss gently with tongs, and be careful not to break the noodles.
While sweet potato noodles are cooking, heat butter and garlic in a skillet over medium heat. Cook until fragrant, about 1 minute.
Add heavy cream and nutmeg. Bring to a simmer and cook 3-4 minutes or until reduced by half. Turn heat off and stir in parmesan cheese. Season with salt & pepper to taste.
Toss with sweet potato noodles and garnish with extra parmesan cheese if desired.
Notes
Refrigerate leftovers in a covered container for up to 4 days.
Freeze leftovers in zippered bags up to 4 weeks.
Reheat on the stove top or in the microwave.
Leftover noodles without sauce can be added to other recipes.