Spiralized Brown Butter Sage Sweet Potato Recipes

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Stir-Fried Sweet Potatoes With Brown Butter and Sage image

Provided by Mark Bittman

Time 20m

Yield 4 - 6 servings

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil
2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups
Salt and pepper
1/2 stick butter, more to taste
4 cloves garlic, crushed
20 sage leaves

Steps:

Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 10 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 496 milligrams, Sugar 8 grams, TransFat 0 grams

SPIRALIZED BROWN BUTTER SAGE SWEET POTATO

Spiralized Brown Butter Sage Sweet Potato image

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.

Provided by Arizona Desert Flower

Categories Side Dish Potato Side Dish Recipes

Time 19m

Yield 4

Number Of Ingredients 5

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

Steps:

Cut sweet potato into spaghetti-like ribbons with a spiralizer.
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.
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.
Season sweet potato with salt and garnish with crisp sage leaves.

Nutrition Facts : Calories 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, Sodium 183 mg, Sugar 4.8 g

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