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Sweet Potato Linguine with Browned Butter and Sage

Sweet Potato Linguine with Browned Butter and Sage

From the book Sweet Potato Power by Ashley Tudor

Ingredients
  • 1 large sweet potato (about 1 pound), peeled
  • 6 sage leaves
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. With a mandolin or vegetable peeler, slice sweet potatoes lengthwise as thinly as possible. Cut each slice into ¼-inch strips; set aside.
  2. In a saucepan over medium heat, melt butter. Add sage; cook until crisp. Remove to paper towels to drain.
  3. Add sweet potato strips to remaining butter in pan. Cook and stir until al dente.
  4. Crumble 2 of the reserved sage leaves over sweet potato; stir.
  5. To serve, garnish with remaining sage leaves.

 

Number of servings (yield): 1-2