Ingredients
2 pounds sweet potatoes, peeled
1 tablespoon olive oil
2 teaspoons fresh rosemary, chopped
1 pinch Kosher salt
3 tablespoons grated Parmesan Reggiano cheese

Preparation:

1. Cut the sweet potatoes into even pieces, about 4 inches long and ¼-inch thick.
2. In a large bowl, toss cut sweet potatoes with the olive oil, rosemary and salt. Transfer
   half of the cut sweet potatoes to the tray inside the air fryer basket. Insert basket into
   Air Frver.
3. Set the Air Fryer to 400°F and 15 minutes. Shake halfway through.
4. When sweet potato fries are golden-brown and fully cooked through, transfer to a
   bowl and toss with half of the Parmesan Reggiano cheese. Repeat with remaining
   sweet potatoes. Serve immediately.

Directions

Sweet Potato Puree
1.  Cut Sweet Potatoes into cubes place in pot with water
2. Cook till tender and set aside when done.
(While sweet potatoes are cooking, make Salsa Verde)
3. After Salsa Verde is finished, puree the cooked sweet potatoes with the immersion blender, and set aside the potatoes, they can be served at room temperature for this dish.

Salsa Verde
1. Clean coriander and parsley chop it up into course pieces, crush the garlic.
2. Place garlic and chopped herbs into a small container, squeeze limes over these items
3. Add oil just till you see that the oil is only halfway in the ingredients, in other words the oil should not completely cover otherwise your salsa Verde will be to runny.
4. Add a pinch or two of salt then process with the immersion blender till it’s blended. Should take 60 seconds, you don’t want it to be over processed.

Scallops
1. Season your scallops with a little salt and pepper
2. Place enough oil to lightly cover your frying pan, heat till the oil slightly starts to smoke, ,
3. Carefully place scallops in the frying pan, approximately 2 min per side till a golden crust has appeared. Total cook time is 3-4 minutes
4. Transfer to a plate lined with paper towel to absorb the oil

Plating
Spread your sweet potato puree in the center of your plate to form a circle big enough to place your scallops on top, spoon some salsa Verde over each scallop then garnish with a little Caviar over each scallop.

Garnish Options

You can add vegetables to the dish, Taro root chips (thinly sliced taro root that you can pan fry till crispy) you can save some leaves from the coriander and parsley for garnish also.

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