Sweetpotato Linguine with Browned Butter and Sage
From the book Sweetpotato Power by Ashley Tudor
Recipe
Ingredients
- 1 large sweetpotato about 1 pound, peeled
- 6 sage leaves
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- With a mandolin or vegetable peeler, slice sweet potatoes lengthwise as thinly as possible. Cut each slice into ¼-inch strips; set aside.
- In a saucepan over medium heat, melt butter. Add sage; cook until crisp. Remove to paper towels to drain.
- Add sweetpotato strips to remaining butter in pan. Cook and stir until al dente.
- Crumble 2 of the reserved sage leaves over sweetpotato; stir.
- To serve, garnish with remaining sage leaves.
Notes
Nutrition Facts
Sweetpotato Linguine with Browned Butter and Sage
Serving Size
1
Amount per Serving
Calories
107
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
2
mg
1
%
Sodium
369
mg
16
%
Potassium
405
mg
12
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
16057
IU
321
%
Vitamin C
3
mg
4
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
Net Carbohydrates
20
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 107kcalCarbohydrates: 24gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 369mgPotassium: 405mgFiber: 3gSugar: 5gVitamin A: 16057IUVitamin C: 3mgCalcium: 53mgIron: 1mgNet Carbohydrates: 20g