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This clever technique for transforming sweet potatoes into "fettuccine" was inspired by a prize-winning recipe from the North Carolina Sweet Potato Commission.

Recipe by Southern Living October 2012

Gallery

Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Makes 2 to 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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