Roasted Sweet Potatoes And Noodles In Brown Sage Butter Recipes

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.

Steps:

• Cut sweet potato into spaghetti-like ribbons with a spiralizer.
• Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.
• Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.
• Season sweet potato with salt and garnish with crisp sage leaves.

Steps:

• Peel sweet potatoes and cut into bite-size cubes. Toss with a small amount of olive oil. Spread on a baking sheet and bake at 375 degrees, turning occasionally, until tender and carmelized (about 40-50 minute depending on how thick you sliced them) Remove from oven and set aside.
• Cook noodles according to package directions.
• While the water for the noodles is heating, melt butter in a small saucepan over medium heat until the milk solids begin to brown, about 5 minutes. Add dried sage, reduce heat to low. Allow to simmer while noodles cook, stirring occasionally.
• Drain noodles and toss with browned sage butter and roasted sweet potatoes. Salt very lightly to taste. If desired, a little shredded Parmesan cheese can be sprinkled over the top before serving.