From The Athlete's Cookbook: A Nutritional Program to Fuel the Body for Peak Performance and Rapid Recovery by Corey Irwin and Brett Stewart. (Recipe by Corey Irwin.) —Corey Irwin
sweet potatoes, unpeeled, scrubbed, and diced into bite-sized (1/2"-3/4") pieces (about 2 medium-sized potatoes; makes about 3 c. diced)
freshly squeezed lemon juice
cracked black pepper (or to taste)
coarse sea salt (omit if Paleo)
fresh Tuscan Blue rosemary leaves, finely minced (about 2 large sprigs)
1 1/2 tablespoons
garlic, peeled and finely minced (about 3 large garlic cloves)
shallots, peeled and finely minced (about 2 large shallots)
fresh oregano leaves, finely minced (about 1 large sprig)
fresh thyme leaves (about 2 large sprigs)
fresh Italian flat-leaf parsley, finely minced
In This Recipe
Place all ingredients, except for the oregano, thyme, and parsley, into a large bowl in the exact order shown above, and toss with a spatula or large serving spoon until potatoes are fully coated.
Next, heat a large (12-13") sauté pan for about 30 seconds on medium-high heat, then reduce heat to medium, and add sweet potato mixture to the pan, evenly distributing the potatoes across the pan.
Cook for 10 minutes, then add oregano and thyme and cook for another 10 minutes, stirring frequently. Add parsley and cook for a final 2-3 minutes, or until potatoes are tender and golden brown. Remove from heat, garnish with a few sprigs of fresh parsley, and serve immediately.