Heat a large fry pan with a medium heat and add in 1 cup (240 ml) olive oil

In the meantime, cut the sweet potatoes into rounds that are a 1/4 inch (0.625 cm) thick, then add the sliced sweet potatoes into a large bowl, and rinse under cold water for about 1 minute, or until the water runs clear, then transfer the sweet potatoes over a dishcloth and pat completely dry

Once the oil is nice and hot in the fry pan, gently add in the sliced sweet potatoes and mix so they're all coated in the olive oil, then mix every 2 to 3 minutes so they all evenly sauté

In the meantime, add 2 cloves of garlic that have been roughly chopped into a mortar, along with the chopped parsley and a pinch of salt, using a pestle, pound down on the ingredients until well mashed, then add in 2 tbsp (30 ml) olive oil and mix together until well mixed

After frying the sweet potatoes for 20 to 25 minutes and they're lightly golden fried and cooked through (you can always pierce them with a toothpick), gently remove them from the pan and set aside

Drain the olive oil in the pan into a fine sieve with a heatproof bowl underneath; this will clean up the oil so you can use it on future recipes

Heat the same pan with a medium heat and add in 2 tbsp (30 ml) of the drained olive oil, then immediately add in 6 cloves of garlic that have been roughly chopped and mix continuously

After 1 to 2 minutes and the garlic is lightly sautéed, gently add the sweet potatoes back into the pan, season with salt & pepper, and gently mix together

Transfer the sweet potatoes into a large serving dish, and top off with the garlic and parsley sauce, enjoy!