Swoon-Worthy Sweet Potatoes

By • April 21, 2015 0 Comments

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Author Notes: 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

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Serves 4

  • 1 pound sweet potatoes, unpeeled, scrubbed, and diced into bite-sized (1/2"-3/4") pieces (about 2 medium-sized potatoes; makes about 3 c. diced)
  • 3 tablespoons walnut oil
  • 1/8 cup freshly squeezed lemon juice
  • 1 tablespoon paprika
  • 1 teaspoon cracked black pepper (or to taste)
  • 1 teaspoon coarse sea salt (omit if Paleo)
  • 1/8 cup 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)
  • 1/2 cup shallots, peeled and finely minced (about 2 large shallots)
  • 1/8 cup fresh oregano leaves, finely minced (about 1 large sprig)
  • 1/8 cup fresh thyme leaves (about 2 large sprigs)
  • 1/8 cup fresh Italian flat-leaf parsley, finely minced
  1. 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.
  2. 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.
  3. 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.

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