Sweet Potato Linguine with Browned Butter and Sage

Instructions

1. With a mandolin or vegetable peeler, slice sweet potatoes lengthwise as thinly as possible. Cut each slice into ¼-inch strips; set aside.
2. In a saucepan over medium heat, melt butter. Add sage; cook until crisp. Remove to paper towels to drain.
3. Add sweet potato strips to remaining butter in pan. Cook and stir until al dente.
4. Crumble 2 of the reserved sage leaves over sweet potato; stir.
5. To serve, garnish with remaining sage leaves.