3 tablespoons of olive oil
5 medium sweet potatoes
3 cloves of garlic
4 tablespoons of cooked or canned peas
3 tablespoons of chopped fresh parsley
hot water to cover
salt and pepper to taste
3 tablespoons of olive oil
5 medium sweet potatoes
3 cloves of garlic
4 tablespoons of cooked or canned peas
3 tablespoons of chopped fresh parsley
hot water to cover
salt and pepper to taste
Mince the garlic well
Fry slowly until golden in 3 tablespoons of olive oil
Cut the sweet potatoes into thin slices
Add them to the hot oil and spread them out
One minute later, add 2-3 tablespoons of hot water
Cook over moderate heat, stirring the pan occasionally
Gradually add hot water to cover the sweet potatoes, always agitating the pan
When the sweet potatoes are covered and the sauce is slightly thickened, add the peas and season with salt and pepper to taste
Cover the pan and cook until the sweet potatoes are tender
Occasionally remove the lid and stir the pan to prevent the sweet potatoes from sticking to the bottom
A little before serving, sprinkle with parsley
Serve 4 portions.
