Photo by: 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.
Southern Living OCTOBER 2012
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.
Go to full version of
Sweet Potato Fettuccine recipe
