Japanese Sweet Potato and Egg Skillet

Heat 1 tablespoon of vegetable oil in a 10-inch non-stick skillet over medium heat. Add the diced Japanese sweet potato and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.

Add the diced onion to the skillet and cook for 3-4 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant.

In a small bowl, whisk together the eggs, soy sauce, and sesame oil.

Pour the egg mixture over the sweet potatoes and vegetables in the skillet.

Cook for 5-7 minutes, stirring gently, until the eggs are set to your desired consistency.

Remove from heat, garnish with fresh chives, and serve immediately.