2 large sweet potatoes, peeled and cubed (1″)
6 Tbsp olive oil, divided
1 elephant garlic clove, minced
1 small onion, diced
1 green bell pepper, diced
Salt and pepper
2 tsp smoked paprika
2 Tbsp fresh parsley, chopped

Boil sweet potatoes for 10 minutes or until tender and easily pierced with a fork. While sweet potatoes are boiling, heat 2 Tbsp of olive oil in a pan on medium-high heat and add garlic, onion, and bell pepper. Cook for about 5 minutes or until onion becomes slightly translucent.

Drain sweet potatoes and add to pan with onion mixture. Add 4 remaining Tbsp of olive oil, season with paprika and salt, and cook on high heat. Stir in 2 minute intervals for about 4-6 minutes, allowing the sweet potatoes to brown on each side. Add in parsley and allow and cook 1 more minute.