1 large sweet potato (about 1 lb)
3 Tbsp butter
1/2 cup Pecan Gremolata Garnish:
fresh parsley sprigs

1. Wash your hands and work area.
2. Peel sweet potato, and cut lengthwise into 1/8-inch thick slices using a mandolin. Stack 4-6 potato slices on a cutting board; cut lengthwise into 1/4-inch-wide strips. Repeat procedure with remaining slices.
3. 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.
4. Refrigerate leftovers within 2 hours.

Pecan Gremolata (makes about 1 cup)
Stir together:
1/2 cup finely chopped fresh flat-leaf parsley;
1/3 cup finely chopped toasted pecans;
1 Tbsp lemon zest; 2 garlic cloves, minced;
and 1/4 tsp table salt in a small bowl.