1 sweet potato, sliced and chopped
2 cloves garlic, diced
1/3 red onion (diametre ~4")
1 6" sprig rosemary
1/4 tsp salt
1/4-1/2 tsp cayenne (to taste)
saute the onion and garlic in a frying pan with a bit of olive oil. When translucent, add the rosemary and toss for a bit. Then, add the sweet potatoes and cover to help cook. When they're soft, uncover and continue cooking until the outsides brown a bit. (While making mine I got distracted with cuddling a chunky banana slug calico and they ended up burning a bit...) Toss with the salt and cayenne, distributing the spices evenly.
Enjoy with scrambled tofu for a deliciously savoury breakfast.