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.) —Cyberpenguin
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Ingredients
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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)
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3 tablespoons
walnut oil
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1/8 cup
freshly squeezed lemon juice
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1 tablespoon
paprika
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1 teaspoon
cracked black pepper (or to taste)
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1 teaspoon
coarse sea salt (omit if Paleo)
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1/8 cup
fresh Tuscan Blue rosemary leaves, finely minced (about 2 large sprigs)
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1 1/2 tablespoons
garlic, peeled and finely minced (about 3 large garlic cloves)
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1/2 cup
shallots, peeled and finely minced (about 2 large shallots)
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1/8 cup
fresh oregano leaves, finely minced (about 1 large sprig)
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1/8 cup
fresh thyme leaves (about 2 large sprigs)
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1/8 cup
fresh Italian flat-leaf parsley, finely minced
Directions
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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.
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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.
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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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