Sweet Potato Puree with Grilled Vegetables

In a large pot, cook the sweet potato cubes in boiling water until they are soft. Drain.

Using a masher, puree the sweet potatoes. Then, add the sour cream, butter, garlic, salt, and pepper. Set aside.

Cook the vegetables a few minutes in a lightly oiled cast-iron pan.

Spread the sweet potato puree in a large serving plate and add the grilled vegetables on top. Serve.