Sweet Potato Fettuccine
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.
Yield: Makes 2 to 4 servings
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
20 Minutes
Total:
35 Minutes
Ingredients
- 1 large sweet potato (about 1 lb.)
- 3 tablespoons butter
- 1/2 cup Pecan Gremolata
- Garnish: fresh parsley sprigs
Preparation
- 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.
Sweet Potato Fettuccine Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Family, Kid-Friendly
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Southern Living
More Recipes for Main Dishes
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Chicken and Sweet Potato Dumplings
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Sweet Pea And Potato Pasta
Real Simple -
Potato-Scallion Frittata with Manchego Cheese
Food & Wine
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