Iain Bagwell
Hands-on Time
25 Mins
Total Time
35 Mins
Yield
Makes 2 to 4 servings

Meet a recipe that will make you think twice about sweet potatoes. Sure, you may be used to slicing up this seasonal vegetable for a sweet potato pie or autumn casserole, but there’s more to sweet potatoes than our beloved classics.

Take your sweet potatoes from sides to centerstage with this sweet potato pasta recipe that’s perfect for a quick, cold weather dinner. While you may have tried zucchini spirals or spaghetti squash in place of pasta in the past, our Sweet Potato Fettuccine Pasta is a new take on the vegetable pasta trend. Our take on this technique for transforming sweet potatoes into pasta was inspired by a prize-winning recipe from the North Carolina Sweet Potato Commission.

Pasta-lovers may protest at first, but we’re willing to bet they’ll end up wanting seconds.

How to Make It

Step 1

Peel sweet potato, and cut lengthwise into 1/8-inch-thick slices using a mandoline. Stack 4 to 6 potato slices on a cutting board; cut lengthwise into 1/4-inch-wide strips. Repeat procedure with remaining slices.

Step 2

Melt butter in a large skillet over medium heat; add potato strips, and sauté 6 to 8 minutes or until al dente. (Don't overcook strips or they will fall apart.) Add 1/2 cup Pecan Gremolata, and toss gently to coat. Serve immediately.