Sweet Potatoes with Pecan Gremolata

sweet potato gremolata

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.

About denisegdias

Love to sew, quilt and spend time outside in my garden, and spend time with my family and pets

Posted on November 7, 2013, in Denise's Delightful Dishes and tagged , , , , . Bookmark the permalink. Leave a comment.

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