- 5 minutes
- Peel the sweet potatoes and cut lengthwise into 1/4-inch thick slices using either a mandoline or a chef's knife. Carefully cut lengthwise, into thin strips.
- Melt the butter in a large skillet over medium heat. Add the potato strips, sprinkle with garlic salt, brown sugar, and saute about 6 to 8 minutes, or until al dente.
- Place on a small plate and sprinkle with chopped pecans. Garnish with chopped parsley if desired. Serve immediately.