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Purple sweet potato crumble salad
Prep Time 2 minutes
Cook Time 9 minutes
Cooling time 1 minute
Total Time 11 minutes
Servings 6
Ingredients
- 1 kg purple sweet potatoes, see notes
- ¼ cup parsley, chopped (about 5 stalks)
- ¼ small red onion, diced
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 tsp salt
Instructions
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Pierce the sweet potatoes with a fork all around, approximately 20 times, and push the fork in as much as you can. Place them both in a microwave for 9min and let them cool for a minute or so before handling them to avoid burning your hands.
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If the sweet potatoes are large in diameter after the 9min and cooling, cut them in half lengthwise. Grab a bowl and scoop out the flesh on either ends, because they cook faster that the middle part. Pierce the remaining flesh of the sweet potato and place them back in the microwave for another minute or until you can easily scoop it out.
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While the potatoes are cooking, prepare the rest of the ingredients. Once the potatoes are cooked and cooled a bit, scoop out all the flesh in a bowl. You will notice that as you scoop out the flesh the sweet potato actually crumbles on its own or you may use the spoon to break it up.
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Add the rest of the ingredients and mix well before serving. You may eat it warm straightaway or cold is good too.
Recipe Notes
1kg is usually two large sweet potatoes. Pick the ones that are slender and long, not the wider ones to reduce the cooking time. Also pick ones that look as similar as possible so that they cook evenly at the same time.
If the purple sweet potato is not as fresh because you have forgotten about it amongst the rest of the vegetables the last two weeks, like I have done before, then the less time it needs to cook. It only took 7min in the microwave in that case.
I’ve used green spring onion before as well and that was really nice too. But you can use whatever you have at home more often.
Adding capers to this salad is also really if you like acidity in salads.