Roasted Sweet Potatoes and Noodles in Brown Sage Butter

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.

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 8 side dishes or 4 main dish servings

Ingredients

• 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

1. 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.
2. Cook noodles according to package directions.
3. 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.
4. 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.