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Stir-Fried Sweet Potatoes With Brown Butter and Sage: Difference between revisions
Stir-Fried Sweet Potatoes With Brown Butter and Sage (view source)
Revision as of 19:41, 21 February 2010
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==Summary== | |||
===Time=== | |||
20 to 30 minutes | 20 to 30 minutes | ||
===Yield=== | |||
4 to 6 servings | |||
==Ingredients== | |||
* 4 tablespoons olive oil | * 4 tablespoons olive oil | ||
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* 20 sage leaves. | * 20 sage leaves. | ||
==Method== | |||
# Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy. | # Put oil in a large skillet over medium-high heat. When hot, add sweet potatoes and sprinkle with salt and pepper. Cook, stirring only occasionally, until they change color and begin to brown, then stir more frequently until they are tender but not at all mushy. | ||
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# Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft. | # Use tongs to remove sage and garlic from butter. Serve potatoes drizzled with butter and garnished with a few sage leaves. Garlic can be served alongside, though it will not be super-soft. | ||
New York Times [http://www.nytimes.com/2008/11/19/dining/191mrex.html] | New York Times [http://www.nytimes.com/2008/11/19/dining/191mrex.html] | ||