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.
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
Directions
Step 1
Cut sweet potato into spaghetti-like ribbons with a spiralizer.
Step 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.
Step 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.
Step 4
Season sweet potato with salt and garnish with crisp sage leaves.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 231 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat8g | 39% |
Cholesterol31mg | 10% |
Sodium183mg | 8% |
Total Carbohydrate23g | 8% |
Dietary Fiber3g | 12% |
Total Sugars5g | |
Protein2g | |
Vitamin C3mg | 14% |
Calcium44mg | 3% |
Iron1mg | 4% |
Potassium390mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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