SweetPotato MattRose
Photo by Matt Rose

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6-8 Servings

  • 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
  1. 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.
  2. Add half the chopped sage and let sizzle. Add olive oil to prevent butter from burning, then add grated sweet potatoes.
  3. 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

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