About this recipe:Ribbons of sweet potato are tossed in beurre noisette (brown butter) and garnished with crisp sage leaves in this delicious side dish.
Arizona Desert Flower
1 large sweet potato, peeled and halved crosswise
1 tablespoon olive oil, or more as needed
9 fresh sage leaves
salt to taste
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Method Prep:10min › Cook:9min › Ready in:19min
Slice sweet potato into spaghetti-like ribbons with a spiraliser.
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.
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.
Season sweet potato with salt and garnish with crisp sage leaves.