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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Recipe Summary

prep:
10 mins
cook:
9 mins
total:
19 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut sweet potato into spaghetti-like ribbons with a spiralizer.

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  • 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

231 calories; protein 1.9g 4% DV; carbohydrates 23g 7% DV; fat 15g 23% DV; cholesterol 30.5mg 10% DV; sodium 183mg 7% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
10/07/2016
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 cook than written. Thank you for the recipe. Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2016
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 cook than written. Thank you for the recipe. Read More
(1)
Rating: 5 stars
09/23/2019
I love a sweet potato, and this was a different way to prepare it. I had this for dinner, as I was at a Sunday brunch earlier. I would never put 1/4 cup of butter on a sweet potato if I had it another way, so I just reduced it to a tblsp, just to get an idea how it turns out. I did not have the sage leaves, so just used a sprinkling of dried sage. It takes on a smoky, almost crisp, burnt-like flavor, and I really liked that. It does need the salt, too. Nice light and healthy dish for a hot, last day of summer dinner. Thanks for the recipe! Read More
(1)
Rating: 5 stars
01/28/2017
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! Read More
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Rating: 5 stars
09/23/2019
I love a sweet potato, and this was a different way to prepare it. I had this for dinner, as I was at a Sunday brunch earlier. I would never put 1/4 cup of butter on a sweet potato if I had it another way, so I just reduced it to a tblsp, just to get an idea how it turns out. I did not have the sage leaves, so just used a sprinkling of dried sage. It takes on a smoky, almost crisp, burnt-like flavor, and I really liked that. It does need the salt, too. Nice light and healthy dish for a hot, last day of summer dinner. Thanks for the recipe! Read More