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Spiralized Brown Butter Sage Sweet Potato

Arizona Desert Flower

"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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19 m servings 231 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 231 calories; 15 g fat; 23 g carbohydrates; 1.9 g protein; 31 mg cholesterol; 183 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is officially on our Thanksgiving menu!!! Too easy and delicious to pass up. I used the large toothed plate on my spiralizer, so the ribbons were pretty thick. They took a bit longer to coo...

Bomb. I was looking for a way to use up the Sweet Potato Ribbons I got from Trader Joes... This was easy and delicious. Probably not the healthiest considering the amount of butter, but oh well!