2tablespoonsfresh shredded parmesan cheese or to taste
Instructions
Spiralize noodles on a spiralizer with the medium blade (according to your spiralizer directions).
Melt butter in a skillet over medium-low heat. Continue to stir until butter turns a light golden brown with a slight nutty smell. Remove from heat.
Heat olive oil and sage in a pan over medium heat. Add sweet potato noodles and cook for 9-11 minutes. Toss gently while they cook, they should be a bit al dente.
Remove from heat, drizzle with browned butter, season with salt & pepper and toss with parmesan cheese.
Notes
Brown butter sauce can be strained through a cheesecloth if desired. (Step 2)
Refrigerate leftovers in a covered container for up to 3 days.
Reheat sweet potato noodles on the stovetop.
Sweet potato noodles can be frozen in containers or zippered bags for up to 8 weeks.