3 liters plus 1/4 cup of water
3 kg of peeled and cut sweet potatoes into four pieces
3/4 cup of olive oil (180 ml)
3/4 cup of finely chopped onion
2 tablespoons of salt or to taste
3/4 cup of finely chopped fresh parsley
3 liters plus 1/4 cup of water
3 kg of peeled and cut sweet potatoes into four pieces
3/4 cup of olive oil (180 ml)
3/4 cup of finely chopped onion
2 tablespoons of salt or to taste
3/4 cup of finely chopped fresh parsley
In a large pot, over high heat, bring 3 liters of water to a boil
Add the sweet potatoes and cook for about 15 minutes or until they're tender but still firm
Drain the sweet potatoes, cut them into cubes, and reserve
In a medium pot, over high heat, warm up the olive oil and sauté the onion until it starts to golden
Add the reserved sweet potatoes, stirring constantly, and fry for about 7 minutes or until they start to brown
Join the remaining water and stir well
Add salt to taste and drizzle with a thread of olive oil
Remove from heat, add fresh parsley, and serve hot
343 calories per serving
