Have I ever told you guys that I consider myself a Texas girl at heart?
Let me just clarify that I was born in Colorado twenty-seven years ago, and have not ever lived anywhere else.
But my entire family is from Texas. Mama, daddy, brothers, aunts, uncles, grandparents…all Texans. I probably felt left out of the fun when I was a kid…so I just started telling people I was from Texas. I’m sure even my closest friends thought I was born there. We visited our family there 4-5 times a year…so same thing. Right?
And although I proudly announce my native Colorado-ness these days, there’s still a part of my heart that’s loyal to the Lone Star State.
And for that reason, I subscribe to Southern Living. And last month they had a recipe for SWEET POTATO FETTUCCINI.
I’m so dead serious, y’all.
NOODLES MADE FROM SWEET POTATOES.
So I did it myself. I actually didn’t look at the ins and outs of the recipe in the magazine…I just glanced at it, jumped for joy, and then skipped straight to my kitchen for the spiralizer and the butter. (<—See, I love butter…if nothing else, that should solidify my allegiance to the state.)
Sweet Potato Fettuccine
makes one (hungry girl’s) serving
- 1 large sweet potato
- 1 T butter
- 1 T flour
- 1 clove garlic
- 1 t salt
- 1/2 C vegetable broth
- 1/2 C pecans, chopped
- 1/4 C parmesan cheese
- dash of nutmeg and chili powder
- flat leaf parsley (garnish)
Peel and very thinly slice (or use a spiral slicer) the sweet potato. Set aside. In a large skillet, melt the butter. Then add the tablespoon of flour and whisk while the flour cooks into the butter.
Add the garlic and the salt and cook another 1-2 minutes. Then pour in the vegetable broth and stir until just starting to thicken. Add the sliced sweet potatoes and sauté for 7-8 minutes, or until tender.
When the potato noodles are almost tender, add the pecans, parmesan, nutmeg, and chili powder. Stir until all combined.
Garnish with parsley and enjoy!