Using a small non-stick skillet over med-high heat, add a tablespoon of EVOO and an ounce of unsalted butter, when the oil is hot add sliced sweet onions and brown them on both sides. Readjust temperature to low and allow the onions to cook for an additional 10-minutes. When finished, set onions aside.

Fill a medium size stock pot 3/4 full of water, place over high heat.

Add prepared sweet potatoes to water.

When water begins to boil cook potatoes for 15 - 20 minutes, until the tines of a fork can pierce the meat of the potatoes easily.

Strain potatoes using a colander and return to pot.

Add a tablespoon of EVOO, Kosher salt and freshly ground black pepper to the sweet potatoes and mix well.

Add chopped pork roast to a skillet, adding 1/2 EVOO and warm pork through. Set aside.

Plate sweet potatoes and top with chopped pork, onions and chopped parsley, scatter on shredded Parmesan cheese.

Serve.