Peel and cut the sweet potato into cubes. Immerse the cubes in boiling salted water for 20 min until they are tender.
Prepare the broccoli. Slightly trim the foot and cut it into bouquets.
Immerse the bouquets in a pan of boiling salted water for 8 to 10 min until they are tender.
Cut the veal into thin slices (thin strips).
Place the veal in a hot pan with a drizzle of olive oil and sauté for 5 to 6 minutes on high. Add the sweet potato pieces and the broccoli, drizzle with the cream, season with salt and pepper and continue cooking for 1 to 2 minutes, stirring gently.