Gluten Free: Sweet Potato Linguine with Browned Butter Sage Sauce

Gluten Free Sweet Potato No gluten-sensitivity needed to indulge in this delicious dish! Next time that I make it, I’m adding shrimp or maybe meatballs.

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.

Serves 2.

3 Responses to “Gluten Free: Sweet Potato Linguine with Browned Butter Sage Sauce”

  1. Susan Donckers says:

    What a neat idea! Never thought of doing this – we love sweet potatoes!

  2. Suzanne says:

    Fantastic recipe! I adore the combination of sweet potato and sage. Thanks.

  3. ashley says:

    What an excellent idea! My 5 year old can’t have gluten and I bet she’d love this!

    I just found your blog and I’m really liking it so far 😀

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