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Ingredients19 m servings 231 cals
Original recipe yields 4 servings
- 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.
Per Serving: 231 calories; 15 g fat; 23 g carbohydrates; 1.9 g protein; 31 mg cholesterol; 183 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...