Extra virgin olive oil, another neutral oil like avocado, or ghee (any of these will work great)
4 small Japanese sweet potatoes, peeled and sliced into 1/4 thick slices
In a medium fry pan with a lid, melt 1 tablespoon of oil or ghee over medium heat. Place the sweet potato slices in the pan and season with sea salt and black pepper. Cover and cook for 3 minutes or until the sweet potato is golden.
Flip the potatoes over and season the other side with sea salt and black pepper and cover them again. Continue cooking for another 3 to five minutes or until that side is golden and the potato is tender. Make sure to check the potatoes often so that they don’t burn.
Serve them on their own (that is how Paolo loves to eat them) or with some eggs, avocado, or sautéed greens. I also like to squeeze a little lemon juice on mine sometimes to balance out the sweetness of the potatoes.