STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
- Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
- Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.
SPIRALIZED BROWN BUTTER SAGE SWEET POTATO
Fabulous and simplistic dish for those who don't like 'sweet' sweet potatoes. You can easily substitute butternut squash in this dish. Makes 3 large helpings or 4 medium-sized helpings.
Provided by Arizona Desert Flower
Categories Side Dish Potato Side Dish Recipes
Time 19m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 23 g, Cholesterol 30.5 mg, Fat 15 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 7.8 g, Sodium 183 mg, Sugar 4.8 g
SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER
I saw this on Everyday Italian. It really looked good. I plan on making this for Thanksgiving. This courtesy of Giada De Laurentiis. This looked easy to make.
Provided by Jane from Ohio
Categories Yam/Sweet Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the Gnocchi:.
- Preheat oven to 425°F.
- Pierce the sweet potatoes with a fork.
- Bake the sweet potatoes until tender and fully cooked between 44 and 55 minutes, depending on size.
- Cool slightly.
- Cut in half. Scoop the flesh into a large bowl.
- Mash the sweet potatoes (Giada used a ricer).
- Transfer to a large measuring cup. (make sure the sweet potatoes measure 2 cups).
- Add ricotta cheese, salt, cinnamon, and pepper.
- Add 1/2 cup flour at a time until a soft dough forms.
- Lightly flour a work surface. Place the dough in a ball on surface.
- Divide the dough into 6 equal balls.
- Roll out each ball into a 1-inch wide rope.
- Cut each rope into 1 inch pieces.
- Roll the gnocchi over the tines of a fork.
- Transfer the formed gnocci to a large baking sheet.
- Continue with the remaining gnocchi.
- Bring a large pot of salted water to boil over high heat.
- Add the gnocchi in 3 batches and cook until tender but still firm to the bite, about 5 or 6 minutes, stirring occasionally.
- Drain using a slotted spoon and place on a baking sheet.
- Tent with foil.
- Continue with remaining gnocchi.
- Brown Butter Sauce:.
- While the gnocchi are cooking, melt butter in a large sauce pan over medium heat.
- When butter has melted, add sage leaves.
- Continue to cook, swirling the butter occasionally until foam subsides and the milk solids begin to brown.
- Remove pan from heat.
- Stir in cinnamon, maple syrup, salt and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
- When the bubbles subside, toss the cooked gnocchi in the brown butter.
- Transfer to serving dish.
- Serve immediately.
Nutrition Facts : Calories 680.4, Fat 29, SaturatedFat 18.1, Cholesterol 81.9, Sodium 1036.9, Carbohydrate 92.7, Fiber 8.9, Sugar 15.8, Protein 13.6
MASHED SWEET POTATOES WITH SAGE BUTTER
Yield Makes 4 servings
Number Of Ingredients 4
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.
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