- 2 tbsp olive oil
- ¼ sweet potato, peeled and sliced into 0.5cm/¼in rounds
- salt and freshly ground black pepper
- 1 tbsp chopped fresh flatleaf parsley, to serve
- Heat the olive oil in a non-stick frying pan and sauté the sweet potato for 6-8 minutes until golden-brown and cooked through. Season with salt and freshly ground black pepper.
- To serve, place the sweet potato on a plate and scatter with the chopped parsley.