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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Sweet Potato Fettuccine

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

  • Yield: Makes 2 to 4 servings
  • Hands-on: 20 Minutes
  • Total: 35 Minutes

Ingredients

  • 1 large sweet potato (about 1 lb.)
  • 3 tablespoons butter

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.

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Sweet Potato Fettuccine Recipe

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