Quoting my husband “I guess this is fancy shmancy food in fancy shmancy portions”
A week or so ago I whipped up what my husband called a “Fancy
meal.”  We had like 5 lbs of sweet
potatoes, and I got tired of having them mashed, baked etc. so, I Google searched for “easy sweet potato recipe with pecans”, and found the recipe for
Sweet Potato Fettuccine with Pecan Gremolata. 
It even sounds fancy!  .:LOL:. It
was definitely something new to try, it was easy, and it turned out great! I
can’t wait to make it again.  If you’re wondering,
I paired it with a spinach chive panko crusted salmon.  I think it 
complimented the fettuccine very
First make the Gremolata
1/2 cup finely chopped fresh flat-leaf parsley (or 4 tbsp
1/3 cup finely chopped toasted pecans
1 tablespoon lemon zest
2 cloves Garlic minced
1/2 tbsp lemon juice
¼ tsp salt
After the gremolata is made, set it aside and proceed to
making the sweet potatoes.  To make the
sweet potatoes like a fettuccine noodles, you need a mandolin. I couldn’t find
my sister’s, so I tried my best at cutting it as fine as possible.  I didn’t do badly at all.
It’s done!
1 large sweet potato (n my case I used 3-4 small ones)
3 tbsp butter
½ cup pecan gremolata
Garnish: Fresh Parsley sprigs
  1. 1.
    Peel sweet potato, and cut lengthwise into 1/8-inch-thick slices using a mandolin.
    Stack 4 to 6 potato slices on a cutting board; cut lengthwise into
    1/4-inch-wide strips. Repeat procedure with remaining slices.
  2. 2.
    Melt butter in a large skillet over medium heat; add potato strips, and
    sauté 6 to 8 minutes or until al dente. (Don’t overcook strips or they
    will fall apart.) Add 1/2 cup Pecan Gremolata, and toss gently to coat.
    Serve immediately.
Spinach Chive Panko Crusted Salmon
For the salmon, I cheated a bit.  I used the Whole Foods Spinach-Chive Panko
Bread-crumbs.  It’s easy! All you have to
do is oil the bottom of a pan, and oil the salmon (or any other fish) and top
it with the bread crumbs.  Place it in
the oven on 400 degrees for about 10-12 minutes.
The salmon before I roasted it
Are you enjoying my Foodie Friday posts?  If you are, please comment because that’s the
only way I will know if you want to see more!

Thank you!