Wash and pat dry the sweet potatoes, cut each one into rounds that are 1 cm thick (a little over a 1/4 inch), crack the eggs into a bowl, season with sea salt & black pepper and whisk together, add 1/2 cup corn starch into a separate bowl, season with sea salt and mix together, coat each slice of sweet potato, first in the corn starch and then in the egg wash, making sure to fully coat at each stage

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the slices of sweet potato, all in a single layer, cook in batches to not over-crowd the pan, fry for 3 minutes per side, then transfer into a dish with paper towels, once they are all fried, set them aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in 1 tbsp of corn starch and the paprika, quickly mix together, then add in the white wine and season with sea salt & black pepper, mix continuously

After 2 to 3 minutes and the alcohol has cooked off in the wine and you've ended up with a thick sauce, add the slices of sweet potato back into the pan, all in a single layer, it's ok it they are stacked around each other, then add in enough vegetable broth to just barely cover the sweet potatoes, turn it up to a high heat

Once it comes to a boil, place a lid on the pan and lower to a low-medium heat, simmer for 15 to 20 minutes or until the sweet potatoes are just cooked through, make sure to gently shake the pan once in a while, as this will help thicken the broth, once the sweet potatoes are cooked through, remove the pan from the heat

You can serve the sweet potatoes directly out of the pan or transfer into a serving dish, sprinkled with chopped fresh parsley, enjoy!