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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
- 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
- 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.