¼ cup butter
2 tablespoons minced shallots
1 tablespoon chopped sage, divided
1 tablespoon olive oil
2 sweet potatoes, grated in food processor
Salt and pepper
- In a heavy-bottomed sauté pan over medium heat, cook the butter until it just starts to brown. Add shallots and sauté for about 15 seconds.
- Add half the chopped sage and let sizzle. Add olive oil to prevent butter from burning, then add grated sweet potatoes.
- Season with salt and pepper and cook over medium-high heat until potatoes start to brown. Add remaining sage and cook for an additional minute.
- Recipe from chef John Fleer, Rhubarb, Asheville, North Carolina