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.
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.)
Add 1/2 cup Pecan Gremolata, and toss gently to coat.
