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 (15 ml) 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.

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Sweet potato linguine with sage and brown butter sauce is three ingredients doing something extraordinary. Ribbons of yam cut into linguine-width strips soak up nutty brown butter, and crisp fried sage leaves finish the plate. It is the fastest way to turn a single sweet potato into a dish that feels genuinely Italian.

Pro Tips

• Use a mandoline to slice the yam lengthwise as thinly as possible. A vegetable peeler gives strips too thick to behave like pasta — even, paper-thin slices are the whole technique.
• Watch the butter like a hawk once the sage goes in. It goes from perfectly nutty brown to burnt in under a minute, and there is no coming back.
• Remove the sage leaves the moment they are crisp. They keep darkening in the hot butter off the heat, so set them on a towel while the noodles warm through.
• Choose a long, straight yam rather than a fat round one — longer slices mean longer linguine strands and a much prettier plate.

Frequently Asked Questions

Do I need to boil the sweet potato noodles first?

No. They cook right in the brown butter in the pan, tossing for two to three minutes until tender and warmed through. Boiling would waterlog the strips and dilute the sauce.

Can I double this recipe for more people?

Yes, but keep to one layer of strips in the pan at a time. Crowding steams the noodles instead of letting them pick up the brown butter, and they go limp.

What protein goes well with this dish?

Seared scallops, roast chicken, or a fried egg all sit beautifully alongside the sweet potato linguine, since the sage brown butter flatters everything it touches.

Recipe Card

Stav Kogan

Sweet Potato Linguine with Sage and Brown Butter Sauce

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Servings: 2 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 medium yam, long in shape
• 1 Tbsp unsalted butter
• 6 sage leaves (or more to taste)
• 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).

Method

 

1. Cut the long, thin slices into even strips about ¼-inch wide as linguine.
2. 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).
4. When the sage is crisp, remove and set aside.
5. Add the linguine-like strips to the butter and heat thoroughly.
6. Stir and toss about 2–3 minutes.
7. When tender and warmed through, plate and garnish with the fried sage.

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