Spiralized Brown Butter Sage Sweet Potato


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.

Prep Time:
10 mins
Cook Time:
9 mins
Total Time:
19 mins
4 servings


  • 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


  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
15g Fat
23g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 231
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 39%
Cholesterol 31mg 10%
Sodium 183mg 8%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 2g
Vitamin C 3mg 14%
Calcium 44mg 3%
Iron 1mg 4%
Potassium 390mg 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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