Sweet Potato Fettuccine
Author: Southern Living
- 1 large sweet potato (about 1 lb.)
- 3 tablespoons butter
- ½ cup Pecan Gremolata
Garnish: fresh parsley sprigs
- Peel sweet potato, and cut lengthwise into ⅛-inch-thick slices using a mandoline. Stack 4 to 6 potato slices on a cutting board; cut lengthwise into ¼-inch-wide strips. Repeat procedure with remaining slices.
- 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 ½ cup Pecan Gremolata, and toss gently to coat. Serve immediately.