This clever technique for transforming sweet potatoes into "fettuccine" was inspired by a prize-winning recipe from the North Carolina Sweet Potato Commission.
Yield: Makes 2 to 4 servings
Total time: 35 Minutes
Ingredients
- 1 large sweet potato (about 1 lb.)
- 3 tablespoons butter
- 1/2 cup Pecan Gremolata
- Garnish: fresh parsley sprigs
Preparation
- Peel sweet potato, and cut lengthwise into 1/8-inch-thick slices using a mandoline. Stack 4 to 6 potato slices on a cutting board; cut lengthwise into 1/4-inch-wide strips. Repeat procedure with remaining slices.
- Melt butter in a large skillet over medium heat; add potato strips, and sauté 6 to 8 minutes or until al dente. (Don't overcook strips or they will fall apart.) Add 1/2 cup Pecan Gremolata, and toss gently to coat. Serve immediately.
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