Meet my new addiction: Warm and crispy sweet potatoes tossed with cool and creamy avocado. I could eat this for breakfast, lunch, dinner, snack, or dessert!

• 1 medium sweet potato, cooked
• 1 ripe avocado
• 2 garlic cloves, minced
• 1 tablespoon purple onion, finely chopped
• Fresh parsley, chopped

Heat a skillet over medium high heat. Add in onion and garlic and a touch of water to keep onions and garlic from sticking. Cut sweet potato into bite-sized pieces and place them into the skillet. “Fry” for about 5-7 minutes, flipping potatoes a couple of times. Cook until potato is browned and slightly crispy. Immediately add into chopped avocado and gently fold together. Garnish with parsley.