Sweet potato fricassee
Quick, easy and vegan, this sweet potato fricassee includes onions, garlic, herbs de provence, avocado oil, and optionally a tomato for a complete entree.
Servings 2 people
- 2 sweet potatoes
- 1 white onion (use garlic instead or with it)
- 4 tbsp avocado oil
- 1 tsp herbs de provence (use thyme and oregano as substitute)
- salt and pepper to taste
- fresh parsley to taste
- 1 oz water if needed
Optional: adding tomate à la provençale
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.
Calories: 393kcal | Carbohydrates: 34g | Protein: 3g | Fat: 28g | Saturated Fat: 3g | Sodium: 77mg | Potassium: 664mg | Fiber: 5g | Sugar: 9g | Vitamin A: 18955IU | Vitamin C: 15.6mg | Calcium: 67mg | Iron: 1.7mg