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Nutrition Facts
Serving Size 269 g
(Approx. 2 Servings)
Amount Per Serving
Calories 420 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 15 g 75%
Trans Fat 1.0 g
Cholesterol 75 mg 25%
Sodium 770 mg 32%
Total Carbohydrate 36 g 12%
Dietary Fiber 6 g 24%
Sugars 8 g
Protein 13 g
Vitamin A 500% Iron 10%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Browned Butter Sage Sweet Potato Ribbons

Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
2  People


Recipe makes 2 Servings

1 Oz sliced prosciutto, about 3 slices
4 Tbsp butter
1 Tsp rubbed sage
12 Oz sweet potato ribbons
3 large eggs
2 Tsp Parmesan cheese
2 Tbsp flat leaf parsley, finely chopped
1 Tsp black pepper, freshly ground
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Heat a large skillet over medium-high heat.
While skillet is heating, cut prosciutto slices into thin strips. Set aside.
Add butter to skillet and melt, stirring gently, until lightly browned.
Reduce heat to medium and add sage and sweet potato ribbons. Stir to coat and gently sauté until sweet potatoes are cooked but still slightly firm – like pasta – about 4 - 5 minutes.
Remove sweet potatoes and sage from pan and place on a serving platter. Cover loosely with foil.
Return pan to stove over medium heat. Add prosciutto, stir and cook just long enough to crisp up strips, about 3 minutes. Spoon over sweet potato ribbons.
Return pan to stove again over medium heat. Gently crack eggs into pan and cook over easy – or about 4 minutes (yolks should still be slightly runny).
Carefully place eggs on top of cooked sweet potato ribbons and prosciutto. Top with Parmesan cheese, parsley and freshly ground black pepper. Serve immediately.



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