Sweet Potato Fettuccine

1 large sweet potato (about 1 lb)
3 tablespoons butter
1/2 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped toasted pecans
1 tablespoon lemon zest
2 garlic cloves, minced
1/4 teaspoon salt
Garnish: fresh parsley sprigs

Stir together parsley, pecans, lemon zest, garlic, and salt in a small bowl.  Peel sweet potato, and cut lengthwise into 1/8-inch-thick slices. 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 of parsley/pecan/lemon mixture, and toss gently to coat. Serve immediately.

Poplar Wood Farm