Sweet Potato Linguine with Sage and Brown Butter Sauce

Twirling a big, forkful of pasta is always so satisfying. Going paleo does not have to eliminate this pleasure. Sweet Potato Linguine rises above and beyond its pasta inspiration and takes less time than boiling a big pot of water.

Serves 2

1 medium yam, long in shape

1 Tbsp unsalted butter

6 sage leaves (or more to taste)

Kosher salt and freshly ground pepper to taste

  1. Wash yam under running water and peel. Slice yam, lengthwise, as thinly as possible using a mandoline (a potato peeler does not slice thin enough).
  2. Cut the long, thin slices into even strips about ¼-inch wide as linguine. Set aside.
  3. In a large sauté pan, melt butter on medium-low heat and add the sage. Watch the butter closely as sage begins to brown (you don’t want it to burn). When the sage is crisp, remove and set aside. Add the linguine-like strips to the butter and heat thoroughly. Stir and toss about 2–3 minutes. When tender and warmed through, plate and garnish with the fried sage.