This Fried Sweet Potato Egg Salad is an easy meal if you cook and keep whole boiled sweet potatoes in the fridge. All you do is boil them whole and keep them in a container or wrapped in baking paper in the fridge. When you need to use them just slice and fry them on both sides for a quick snack or as part of a meal. You can even cube the boiled sweet potatoes and add them to soups and stews. Keeping sweet potatoes boiled will save you time if you like to make quick, easy meals.
1 medium sweet potato, 4 eggs, olive oil, dried coriander or other herbs of choice to sprinkle, salt, 1 tomato or more, 1 lime, 2 servings salad leaves of choice.
Wash the sweet potato and boil it whole for about 15 to 20 minutes, depending on size, in about 2 cups water. Drain the water and leave the sweet potato to cool. You can keep it in the fridge for up to a week wrapped in baking paper or in a container, and just cut off what you need when you cook.
To Make The Salad
Cut the sweet potato slices that you will need and fry in a pan in about a tablespoon or two of fat of your choice, until crispy, about 5 minutes each side at medium heat.
While the sweet potatoes are cooking boil the eggs.
Plate the salad leaves and drizzle on olive oil and add some tomatoes, salt and herbs.
When the sweet potatoes are done, add them as well as the eggs.