Sweet Potato Fettuccine

Southern Living
Sweet Potato FettuccineRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck
This clever technique for transforming sweet potatoes into "fettuccine" was inspired by a prize-winning recipe from the North Carolina Sweet Potato Commission.
Makes 2 to 4 servings


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1 large sweet potato (about 1 lb.)
3 tablespoons butter
1/2 cup Pecan Gremolata
Garnish: fresh parsley sprigs


Hands-on: 20 Minutes
Total: 35 Minutes

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.

Created date

September 2012