Boil your sweet potatoes in water (I almost never add any seasoning or salt because the potatoes are naturally sweet and I like them to retain their natural flavor) I also cut the potatoes into small sizes as you would normally do when making porridge. Boil till tender but not too long so it’s not soggy

In a separate pan, preferably non stick, add a little bit of margarine (I used margarine because I was out of oil but I loved the extra flavor that it added to the overall taste) when it’s hot and well melted, add your already sliced carrots and after a while add the onions (I added the carrots first because they are harder in texture and also so the onions don’t wilt too much) Season to taste while it fries

Break your eggs into a bowl and whisk. Dip your already boiled potatoes into the egg until it’s fully coated and add into the pan of frying carrots and onions. Do this until you’ve exhausted all of your potato.

Lower the heat and stir the mixture so everything blends well together, then leave to sit and fry in low heat so all the flavours are properly immersed and also so that the egg coating cooks properly. Check on it and stir when necessary. Then put off the heat after you’re satisfied that it’s done. At this point, even the aroma would be different, more intense.