INGREDIENTS
1/2 lb
Russet potatoes
12
Sage, fresh leaves
2
Shallots, medium
1 1/2
lbs Sweet potatoes
1
Egg, large
3 tbsp
Balsamic vinegar
3 tbsp
Honey
1 1/2 cups
All purpose or white whole wheat flour
1
Black pepper, Freshly ground
2 tsp
Kosher salt plus more
1 tbsp
Olive oil
4 tbsp
Butter, unsalted
1/4 cup
Parmigiano reggiano cheese plus more