Ingredients:

  • 1 large sweet potato (approx. 300g), peeled and diced into 1/2-inch cubes
  • 1 tbsp avocado oil
  • 2 cloves fresh garlic, finely minced
  • 1 tsp dried thyme or rosemary
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice
  • 2 tbsp water (for steaming)

Instructions:

  1. Peel the sweet potato and cut into uniform 1/2-inch cubes to ensure even and rapid cooking.
  2. Place a 10-inch skillet over medium-high heat. Add the diced sweet potatoes and 2 tablespoons of water. Immediately cover with a tight-fitting lid and steam for 3 minutes.
  3. Remove the lid. Once the water has evaporated, add 1 tablespoon of avocado oil, sea salt, black pepper, and dried herbs. Sauté for 2 minutes.
  4. In the final 120 seconds of cooking, add the minced garlic. Toss frequently to allow the garlic to bloom without burning.
  5. Remove from heat. Toss with fresh parsley and lemon juice before serving.