Roasted Sweet Potatoes And Noodles In Brown Sage Butter Recipes

SPIRALIZED BROWN BUTTER SAGE SWEET POTATO

Steps:

• Cut sweet potato into spaghetti-like ribbons with a spiralizer.
• Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook, stirring often and adding more oil to prevent sticking, until starting to soften, 6 to 7 minutes. Transfer to a plate.
• Heat butter in the same skillet until melted and foaming, about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green, 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.
• Season sweet potato with salt and garnish with crisp sage leaves.

ROASTED SWEET POTATOES, POTATOES, AND SAGE

Steps:

• Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes. Serve roasted potatoes warm or at room temperature.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

STIR-FRIED SWEET POTATOES WITH BROWN BUTTER AND SAGE

Steps:

• Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy.
• Meanwhile, heat butter in a small saucepan over medium heat. Add garlic and sage; shake pan occasionally. When butter turns brown, turn off heat.
• Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft.

MASHED SWEET POTATOES WITH SAGE BUTTER

Steps:

• Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
• Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.

OVEN-ROASTED SWEET POTATOES

Steps:

• Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
• Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.

BUTTERED NOODLES WITH FRESH SAGE

Steps:

• Cook noodles according to package directions; drain.
• Melt butter in the empty pot; simmer onion and sage leaves 5 minutes. Add salt and pepper
• Toss with noodles.
• Top with parmesan cheese just before serving.

ROASTED SWEET POTATOES AND NOODLES IN BROWN SAGE BUTTER

Steps:

• Peel sweet potatoes and cut into bite-size cubes. Toss with a small amount of olive oil. Spread on a baking sheet and bake at 375 degrees, turning occasionally, until tender and carmelized (about 40-50 minute depending on how thick you sliced them) Remove from oven and set aside.
• Cook noodles according to package directions.
• While the water for the noodles is heating, melt butter in a small saucepan over medium heat until the milk solids begin to brown, about 5 minutes. Add dried sage, reduce heat to low. Allow to simmer while noodles cook, stirring occasionally.
• Drain noodles and toss with browned sage butter and roasted sweet potatoes. Salt very lightly to taste. If desired, a little shredded Parmesan cheese can be sprinkled over the top before serving.