Preheat oven to 350.

In a large pan over medium heat add about 1 tsp butter and 1 tbsp oil. Add your sliced shallots and lower heat to low. Cook for about 10 minutes stirring regularly. Depending on the size of your shallots, cook for another 10 minutes or until soft and browned. Set aside.

Toss cubed sweet potato in a bowl with olive oil, pinch of salt and pepper and fresh dill.

Place on sheet pan lined with parchment paper. Spread out. Roast in oven for 20-30 minutes checking about half way through until sweet potato is tender.

Remove from pan and toss with shallots. Transfer to platter, sprinkle with fresh chopped parsley and serve.