1 medium yam, long in shape
1 TBL unsalted butter
6 Sage leaves (or more to taste)
Sea salt and freshly ground pepper to taste
Wash the yam well in filtered water and peel. Slice yam lengthwise as thinly as possible – a mandoline slicer is the best tool to use. Note that a potato peeler will not result in thin enough slices to achieve linguine like texture.
Cut the long, thin yam slices into even strips about 1/4 inch wide. Set aside.
In a large saute pan, melt butter on medium-low heat and add the sage leaves. Watch the butter closely as the sage begins to brown (you do not want the sage to burn).
When the sage is crisp, remove and set aside. Add the sweet potato linguine strips to the butter and heat thoroughly. Stir and toss for about 2-3 minutes. When tender and warmed through, arrange on a serving platter and garnish with the fried sage.
Thank you for sharing your creativity with all of us Ashley and congratulations on the publication of your sensational new book!
Sarah, The Healthy Home Economist