Recipe by Park Rangerette
I came up with this recipe after having a similar dish in a local restaurant. The flavors are not big and robust, but rather are subtle and very comforting. My meat & potatoes husband likes this as a side dish but would not consider it a main dish. However, my son and I eat it as a vegetarian main dish and both crave it when we go too long without it! Cooking time is start-to-finish and includes roasting the sweet potatoes about 40 minutes.
Top Review by ~SarahBeth~
DH made this for me last night for supper and it was simple to make and tasted great. The sage was a bit overwhelming for us but that is just personal preference I am sure. My DH used fettucine noodles and it was very easy on the tummy! Thanks for posting! Made for PAC Spring 2010!
- 1 lb pasta (I like Martha Gooch dumplings)
- 3 -4 sweet potatoes, medium size
- 8 tablespoons butter
- 3⁄4-1 teaspoon dried sage
- 1⁄8 cup shredded parmesan cheese (optional)
Directions See How It's Made
- 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.