One of our dearest friends from San Francisco (where Clay and I met) sent me this amazing recipe. It has to be shared; you'll love it! Here are all the details from my girl Ashley.
There is nothing more comforting then a big fork full of pasta. Since removing gluten and flour substitutes from my diet, I have really missed the wonderful feeling of twirling pasta and taking a big bite of noodle-y goodness. With restrictions in my eating, I try hard only to eat things that are as good as or better then the original. Finally, I created a recipe that I think qualifies. But, don't take my word for it, try it yourself! It is not only delicious but is deceptively easy. The whole process, literally took less time then boiling water for pasta. 
A note on why sweet potatoes are awesome: Their body and flavor naturally lend themselves to a variety of flavor combinations: sweet, savory, and bitter. But better yet, they are nature's super foods, jam packed with vitamins and minerals and nature's goodness. Unlike potatoes or other sweet foods, sweet potatoes naturally keep blood sugar levels steady. And packed with leptons, they fill you up and keep you full for longer. A win-win all around!
Sweet Potato Linguine with Browned Butter Sage Sauce
1 large Sweet potato
6-10 Sage leaves (or more to taste)
2 Tbs Butter
Salt
Pepper
Prep time: 15 minutes
Wash and Scrub sweet potato under running water. Slice sweet potato as thinly as possible using a mandolin or a very sharp knife. It is best if you can slice the sweet potato lengthwise for long pasta-like pieces. Remove skin, take thin slices and cut into even strips about ¼ of an inch wide. Set aside.
In a saucepan melt the butter then add the sage. Watch the pan closely as butter begins to brown. When sage gets crispy, remove and set aside. Add sweet potato linguine to butter and heat through while stirring and tossing. Take sage (saving a couple for garnish) and crumble into pasta. Salt and pepper to taste. Plate and garnish with fried sage. Enjoy!
Serves 1 as a main dish- two as a side.
Recipe from Ashley Tudor (thanks, Ash!)
