Recipe: sweet potato deliciousness

Mark Bittman has an interesting sweet potato recipe that I recommend highly. This isn't to say that just poking it with a fork, baking it for an hour and slicing it open and dropping in some butter and salt isn't simple and uber-delicious; it is. But this recipe is a nice twist.

You peel the thing and shred it, preferably in a food processor with a top blade. You fry the stuff with oil salt and pepper; it's very quick. Try not to over-stir it, so as to keep the strings from becoming a mush. In a separate pan, you saute butter, sage leaves and garlic. Then you pour the second over the first.

Here's the recipe and the accompanying video.

I served it with salmon (marinated in teriyaki and broiled) and kale with garlic and raisins. Delish.