Sweet Potato Migas (Garlic Bread Crumbs)

• 650 g Sweet potato
• 180 g Sourdough bread, preferably day-old
• 4 tbsp Olive oil
• 40 g Unsalted butter
• 3 cloves Garlic
• 2 tsp Sweet paprika
• 10 g Fresh parsley
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Peel the sweet potato and cut into 1.5 cm cubes. Tear the sourdough into small, rough crumbs (about pea to hazelnut size). Finely chop the garlic and parsley.
2. Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the sweet potato, season with half the fine sea salt and a pinch of black pepper, then sauté for 12 to 15 minutes, stirring often, until tender and lightly browned. Tip into a mixing bowl.
3. Wipe out the pan, then return it to medium heat with the remaining 2 tbsp olive oil and the unsalted butter. Add the sourdough crumbs and cook for 6 to 8 minutes, stirring, until golden and crisp. Add the garlic for the final 1 minute so it turns fragrant but does not burn.
4. Stir in the sweet paprika and the remaining fine sea salt, then immediately add the sweet potato back to the pan. Toss for 1 to 2 minutes until everything is evenly coated and hot. Remove from the heat, fold through the parsley, and season with the remaining black pepper to taste.
5. Serve warm as a crisp, savoury side. If you want extra crunch, scatter a few spoonfuls of the crumbs over the top just before serving.

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