Spiralized Brown Butter Sage Sweet Potato

Cut sweet potato into spaghetti-like ribbons with a spiralizer.

Heat olive oil in a large nonstick skillet over medium heat. Add sweet potato ribbons; cook stirring often and adding more oil to prevent sticking until starting to soften 6 to 7 minutes. Transfer to a plate.

Heat butter in the same skillet until melted and foaming about 1 minute. Add sage leaves; swirl until butter is a rich caramel color and leaves are crisp and dark green 2 to 3 minutes. Remove sage leaves from the butter. Add sweet potato; stir to coat well.

Season sweet potato with salt and garnish with crisp sage leaves.