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Sweetpotato Linguine with Browned Butter and Sage

From the book Sweetpotato Power by Ashley Tudor
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  • 1 large sweetpotato, about 1 pound, peeled
  • 6 sage leaves
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


  • 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.
Number of servings (yield): 1-2