Spiralised sweet potato with butter sage sauce

    Ribbons of sweet potato are tossed in beurre noisette (brown butter) and garnished with crisp sage leaves in this delicious side dish.

    3 people made this

    Serves: 4 

    • 1 large sweet potato, peeled and halved crosswise
    • 1 tablespoon olive oil, or more as needed
    • 55g butter
    • 9 fresh sage leaves
    • salt to taste

    Prep:10min  ›  Cook:9min  ›  Ready in:19min 

    1. Slice sweet potato into spaghetti-like ribbons with a spiraliser.
    2. Heat olive oil in a large nonstick pan 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 pan until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel colour 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.

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