Herbed Skillet Sweet Potatoes

• 2 pounds sweet potatoes
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• Fresh black pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 cloves of garlic, minced
• Small handful fresh herbs, minced - sage and thyme

1. Wash the sweet potatoes - don't peel. Cut into a fine, 1/2" dice. Toss with paprika, salt and a little black pepper.
2. Heat a cast iron skillet over medium-high heat. Melt the butter and oil. (Omit the butter to keep these vegan; it won't affect the recipe much.) Add half the sweet potatoes. Let cook without stirring for about three minutes, then stir and turn them over. Let cook for another few minutes - until they are quite golden and seared.
3. Add the other half, along with the garlic, and cook them all until tender. The potatoes you added first will get slightly mushier and soft, while the ones added later should keep their shape with a tender bite.
4. Just as they get tender stir in the herbs and cook just until wilted and fragrant. Taste and add any additional salt or pepper.
5. These are delicious served with a little yogurt and parsley stirred in too.

sweet potatoes, paprika, kosher salt, fresh black pepper, butter, olive oil, garlic, handful fresh herbs

Taken from www.epicurious.com/recipes/member/views/herbed-skillet-sweet-potatoes-50016526 (may not work)