Spiralized Sweet Potato Sage Noodles are cooked in brown butter, and topped with toasted pecans and Parmesan for a tasty side dish.
- 2 medium sweet potatoes peeled, spiralized
- 3 Tablespoons butter
- 1½ teaspoons dried sage
- salt and black pepper season to taste
- 3 Tablespoons freshly grated Parmesan cheese + more for garnish, if desired
- 2 Tablespoons chopped pecans toasted
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Peel sweet potatoes; rinse, pat dry. Trim both ends flat with a knife.
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Attach "noodle" blade to spiralizer. Position a sweet potato in spiralizer; lock in place, and turn handle. Catch spiralized noodles in large bowl as they fall. TIP: No spiralizer? Thinly peel length of sweet potato with a vegetable peeler, Noodles should be as wide as the sweet potato. Once peeled into wide, thin strips, slice lengthwise into very thin strips or "noodles".
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Melt butter in large skillet on Medium heat until it begins to foam. When it stops foaming, turn heat to Low. Stir in sage until combined. Continue to cook until butter has browned and starts to smell "nutty" (about 3-4 minutes).
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Add sweet potato noodles to the skillet. Cook on Medium heat, stirring often, until noodles become tender to the bite. Cooking time may vary depending on thickness of noodles, but typically become tender after 5-7 minutes.
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Toast chopped pecans while noodles cook: place pecans in separate (small) dry skillet; cook on Medium-Low, stirring often, for 2-3 minutes or until fragrant. Remove pecans from skillet; let cool.
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Season hot cooked noodles to taste with salt/pepper. Top with fresh, finely grated Parmesan cheese. Toss until combined, cheese melts and noodles are heated through.
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To serve, transfer hot noodles to a bowl, garnish with toasted pecans and more grated Parmesan (if desired). Serve immediately. Enjoy!
NOTE: Salt/pepper was not given consideration in the nutrition calculation, as the noodles are seasoned to taste with these ingredients, and may vary with each user.