Recipe: Brown Butter Egg Noodles with Sweet Potatoes

Brown Butter Egg Noodles with Sweet Potatoes

That time of year has come, The leaves are falling and the scent of cinnamon, pumpkin and sweet potato is everywhere. I don’t know if it’s just me, but as soon as fall comes around, I get the urge to pop out the cinnamon and butter and begin immersing myself with the warm and nutty flavors of Autumn.

There’s nothing better than the smell of brown butter and cinnamon. Toss in sweet potatoes and a pinch of brown sugar and you’ve got yourself the perfect flavor profile for Autumn.

Brown Butter Egg Noodles with Sweet Potatoes



  • 1 large or 2 small sweet potato, cut into 1/2'' cubes, parboiled
  • 12 oz Reames frozen egg noodles
  • 1/4 cup salted butter 1/2 stick
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon black pepper


  1. Boil water for noodles, cook noodles according to directions on package.
  2. While noodles are draining, melt butter in a large fry pan or skillet. Stir butter until it begins to foam and turn golden brown. Add the parboiled sweet potatoes, brown sugar and cinnamon to the pan. Stir for 1-2 minutes until the brown sugar is melted.
  3. Add drained egg noodles to the pan and coat the noodles with butter and sweet potatoes. Sprinkle with black pepper if desired. Serve warm.

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