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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This clever technique for transforming sweet potatoes into fettuccine was inspired by a prize-winning recipe from the North Carolina Sweet Potato Commission. Ingredients:
1 large sweet potato (about 1 lb.) |
3 tablespoons butter |
1/2 cup pecan gremolata |
garnish: fresh parsley sprigs |
Directions:
1. 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.
2. 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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