Sweet Potato Fettuccine

Vegetarian
Gluten Free
Health score
10%
Sweet Potato Fettuccine
35 min.
4
260kcal

Suggestions


Are you ready to indulge in a delightful and nutritious twist on a classic dish? Our Sweet Potato Fettuccine is a mesmerizing creation that combines the creamy sweetness of fresh sweet potatoes with the rich flavors of pecans, all while being completely vegetarian and gluten-free! Perfectly suited as a side dish, starter, or even a savory snack, this recipe delights the senses and tantalizes the taste buds.

In just 35 minutes, you can whip up a vibrant and colorful plate that's not only beautiful but also packed full of nutrients. Each serving is a wonderful balance of flavors and textures, offering a light yet satisfying meal that can please everyone around the table. The stunning ribbons of sweet potato fettuccine are sautéed to perfection, maintaining that al dente texture that makes every bite a joyful experience.

With the addition of luxurious butter and a zesty Pecan Gremolata, this dish brings together diverse elements that make it an unforgettable culinary adventure. And let's not forget the garnish of fresh parsley sprigs, which adds a touch of freshness and a splash of color to your presentation. Whether you're looking to impress guests or simply enjoy a comforting dish, our Sweet Potato Fettuccine is sure to become a favorite in your kitchen. Get ready to savor every bite!

Ingredients

  • tablespoons butter 
  • servings parsley fresh
  • 0.5 cup pecans 
  • lb sweet potatoes and into 

Equipment

  • frying pan
  • mandoline
  • cutting board

Directions

  1. Peel sweet potato, and cut lengthwise into 1/8-inch-thick slices using a mandoline. Stack 4 to 6 potato slices on a cutting board; cut lengthwise into 1/4-inch-wide strips. Repeat procedure with remaining slices.
  2. Melt butter in a large skillet over medium heat; add potato strips, and saut 6 to 8 minutes or until al dente. (Don't overcook strips or they will fall apart.)
  3. Add 1/2 cup Pecan Gremolata, and toss gently to coat.
  4. Serve immediately.

Nutrition Facts

Calories260kcal
Protein4.64%
Fat58.53%
Carbs36.83%

Properties

Glycemic Index
37.5
Glycemic Load
11.36
Inflammation Score
-10
Nutrition Score
15.779565191787%

Flavonoids

Cyanidin
1.33mg
Delphinidin
0.9mg
Catechin
0.9mg
Epigallocatechin
0.7mg
Epicatechin
0.1mg
Epigallocatechin 3-gallate
0.28mg
Apigenin
8.63mg
Luteolin
0.07mg
Kaempferol
0.07mg
Myricetin
0.63mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:259.76kcal
12.99%
Fat:17.51g
26.94%
Saturated Fat:6.19g
38.67%
Carbohydrates:24.8g
8.27%
Net Carbohydrates:20.07g
7.3%
Sugar:5.27g
5.86%
Cholesterol:22.58mg
7.53%
Sodium:132.12mg
5.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.12g
6.25%
Vitamin A:16694.07IU
333.88%
Vitamin K:68.81µg
65.53%
Manganese:0.86mg
42.79%
Fiber:4.72g
18.89%
Copper:0.33mg
16.28%
Vitamin B6:0.27mg
13.35%
Potassium:457.57mg
13.07%
Vitamin B1:0.17mg
11.61%
Magnesium:45.53mg
11.38%
Vitamin B5:1.04mg
10.42%
Vitamin C:8.18mg
9.91%
Phosphorus:92.42mg
9.24%
Iron:1.25mg
6.97%
Zinc:0.95mg
6.35%
Vitamin B2:0.09mg
5.46%
Folate:21.59µg
5.4%
Calcium:50.72mg
5.07%
Vitamin E:0.74mg
4.94%
Vitamin B3:0.83mg
4.17%
Selenium:1.26µg
1.8%
Source:My Recipes