This sweet potato pasta recipe is sure to delight your family and has even won a national sweet potato recipe competition. Make these noodles with either sweet potato or yams.
Wash the yam well in filtered water and peel.
Slice yam lengthwise as thinly as possible - a mandoline slicer (I like this one) 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 pasta 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.
If you want to make this dish, but don't have a mandoline slicer, try buying 100% sweet potato noodles. They are now available in many healthfood stores (such as this brand).
Be sure to read labels as many types of sweet potato noodles are blended with grain flour!