...with a lil' twist: Farmer's Market Friday's: Sweet Potato Stuffed Zucchini Flowers with Sage Brown Butter Sauce

One of my favorite kind of pastas is sweet potato stuffed ravioli with a sage brown butter sauce, so when I saw zucchini flowers for sale at the Farmer's Market this week, I thought this would be a great substitute for the ravioli. This rendition is absolutely delicious and I can't wait until the next time I make it!

With A Lil' Twist's Zucchini Flower "Pasta" with Sage Brown Butter Sauce

Prep: 20 minutes / Cook Time: 50 minutes / Serving Size: 4

Ingredients:

12-16 Zucchini Flowers
2 Sweet Potatoes
6 Tbsp Butter
6-8 Sage Leaves
2 Tbsp Brown Sugar
1 Shallot
Salt & Pepper

Directions:

Preheat the oven to 350 degrees. Cut the sweet potatoes in half, lengthwise. Place on baking sheet with parchment paper. Bake for 35 minutes.

Take the shallot and cut it thinly. Start opening up the zucchini flower where the stuffing will go into.

When the sweet potatoes are done baking, take them out and set them on a plate to cool (approximately 5-7 minutes). Turn down oven to 325 degrees. Pick up the halved potatoes and with a big spoon, scoop out the insides and place them in a bowl. Put 2 tbsp of the butter into the potato bowl, along with the two tbsp of brown sugar. Season with salt and pepper and mash altogether.

Once everything is mixed together, start filling your zucchini flowers. Take a small spoon and scoop 1/2 - 1 tbsp of sweet potato mixture into the flower. Twist the top of the flower to ensure closure. Repeat until all flowers are stuffed. Place on baking sheet with parchment paper. Bake at 325 degrees for 7-10 minutes.

Sauce: In a sauce pan, place the remaining 4 tbsp of butter over medium-high heat. Watch the butter closely so it won't burn. Once the butter starts to bubble, wait 30 seconds and fry the thinly slice shallots.

Scoop the shallots out of the butter. Let butter get a light brown. Take off heat and drop sage leaves into butter, frying quickly. After 30 seconds, scoop sage leaves out and place on paper towel-lined plate. Season the sage leaves with a pinch of salt.