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Spiralized Brown Butter Sage Sweet Potato

Rated as 5 out of 5 Stars
215

"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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Ingredients

19 m servings 231
Original recipe yields 4 servings

Directions

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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 23 1.9 31 183 Full nutrition

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Reviews

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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!