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.

Step: 1

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

Step: 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.

Step: 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.

Step: 4

Season sweet potato with salt and garnish with crisp sage leaves.

Per Serving: 231 calories; protein 1.9g; carbohydrates 23g; fat 15g; cholesterol 30.5mg; sodium 183mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .