Quick, easy and vegan, this sweet potato fricassee includes onions, garlic, herbs de provence, avocado oil, and optionally a tomato for a complete entree.
Peel the sweet potatoes and slice them with equal thickness.
Peel and finely chop the onion, and parsley.
In a pan, heat the oil to medium then add the sweet potatoes. Fry for 5 minutes
Add the onion, herbs, salt and pepper, mix and fry for another 10 minutes. If the fricassee becomes too dry, add a small amount of water, mix and cover with lid.
Cut the tomato in two and cook it on each side for 2-3 minutes while the rest of the fricassee finishes cooking.
Serve on plates, then sprinkle the fresh parsley at the end for decoration.