From the slick science of olive oil to a recipe using olive oil:  Olive Oil & Sweet Potatoes

Facts: serves 4

Ingredients:

– 1 lbs of sweet potatoes, peeled and cut into 1 inch cubes

– 3/4 cup low salt vegetable stock

– 3 tbsp cold-pressed virgin olive oil

– 1 shallot*, finely chopped (* a small red onion was used by this cook)

– 2 garlic cloves, finely chopped

– 1 tsp dried thyme

– 1 tsp sweet paprika

– 1 tsp crushed coriander seeds

– pepper

Putting it Together:

1. Sweet potatoes into a saucepan with just enough veggie stock to cover. Bring to a simmer and cook for about 7 minutes or nearly tender. *Note: This step was substituted by cooking the sweet potatoes on the bbq till just tender.

2. Heat 1 tbsp olive oil in skillet and stir-fry the shallot over medium heat for 3 minutes to soften. Add the garlic, thyme, paprika, and coriander seeds and stir for about 1 minute.

3. Add the sweet potatoes (from the bbq version, the skin was peeled off and then cut into slices) and stir mixture for about 3 minutes until the potatoes start to break apart. Add pepper to your taste. Stir for an additional minute or so and very lightly mash up the mixture to break up the potatoes more (if needed). Transfer to a serving dish and enjoy!

Happy kitchening, cooking & cuisine!