Spiralized Brown Butter Sage Sweet Potato recipe

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Ingredients

1 large sweet potato, peeled and halved crosswise
1 tablespoon olive oil, or more as needed
¼ cup butter
9 fresh sage leaves
salt to taste

Nutrition Info

230.5 calories
carbohydrate: 23 g
cholesterol: 30.5 mg
fat: 15 g
fiber: 3.4 g
protein: 1.9 g
saturatedFat: 7.8 g
servingSize: -
sodium: 183 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut sweet potato into spaghetti-like ribbons with a spiralizer.

  2. Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons, cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.

  3. Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves, swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato, stir to coat well.

  4. Season sweet potato with salt and garnish with crisp sage leaves.

Recipe Yield

4 servings

Recipe Note

Fabulous and simplistic dish for those who don't like 'sweet' sweet potatoes. You can easily substitute butternut squash in this dish. Makes 3 large helpings or 4 medium-sized helpings.

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