Ingredients
About 3 good sized sweet potato (or you could use garnet yams if you prefer, they cook pretty much the same)
A handful (15-20) of fresh sage leaves. Really not a good idea to use ground sage, but if you've gotta, about a tsp, tied up in a little bit of cheesecloth (so you can remove it from the butter after it browns).
Directions
2.
Heat a large (12"-14") saute pan. When it's hot, drizzle a few tablespoons of olive oil into it from the edge. Set heat to medium-high, and toss in the sweet potatos. The idea is to not stir fry them, but to let them sit on one side until they crisp a little, then gently turn them so they crisp on the other side - at which point they'll be cooked. Turn them 3-4 times in all. Takes about 10-12 minutes.
3.
While that's happening, melt a stick (this is Thanksgiving!) of butter in a second large sauce pan, and warm it gently, with a handful (15-20) fresh sage leaves until it browns. Remove from heat, and remove sage leaves, reserving for garnish. Add juice of 1/2 lemon and mix.
4.
When sweet potatos are moderately crisp, pour the browned, citrus-sage butter over them and toss gently.
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