Be careful when using a mandolin. They are sharp and quick to damage as my bandaged thumb can attest.
I found this recipe on the Progressive Pioneer blog and as I’m want to do, I modified it.
1-2 large sweet potato, pick ones that are straight and plump
1/4 cup water or stock
3 Tablespoon butters
5-10 Fresh sage leaves
Salt and pepper to taste
- Wash and scrub the potato. Slice it lengthwise as thinly as possible using a mandolin or a sharp knife.
- Cut the slices into even strips about 1/4 of an inch wide. You are going for strips that look like fettuccine.
- In a large frying pan, add water or stock and the sweet potatoes strips. Heat over medium until the water/stock has reduced by half. Do not stir too much. This will cause the “noodles” to break (which isn’t a deal breaker but they look nicer when long). Transfer to a large bowl.
- In the same pan, melt the butter then add the sage. When sage gets crispy, remove and set aside. Watch carefully, you want crisp sage but not burnt sage.
- Add noodles to butter and heat through while stirring (but again, not too much).
- Crumble the sage over the pasta (save a few for garnish). Salt and pepper to taste.