This Sweet Potato Prawn Avocado Salad can be a quick and easy meal if you cook your sweet potatoes and keep them handy in the fridge. Whole cooked sweet potatoes with skin on can last for a week in the fridge and can make quick and easy meals. For this recipe you will need a precooked and cooled whole sweet potato
Cooking Sweet Potatoes Whole
Just boil Sweet potatoes whole for about 20 minutes or so depending on their size in about 2 cups water. This will do for about 2 to 4 sweet potatoes. Cook them until you can get a knife through them without letting them get to mushy. Drain the excess water and leave them cool and keep them in the fridge for up to a week wrapped in baking paper or in an airtight container, ready to use.
2 slices or more sweet potatoes, 2 servings uncooked prawns, 2 servings mixed salad leaves, 1 avocado, 1 lime, quarter chopped onion, 2 tablespoons cooking oil of choice, 1 teaspoon dried basil or other herbs of choice, black pepper, dried chili, salt, olive oil
Slice the sweet potato lengthways with your preferred slice thickness and fry in about a tablespoon or more cooking oil of choice. Cook until crispy brown both sides, for about 6 minutes or so each side.
In a separate pan fry prawns in fat of choice for about 3 to 4 minutes until they start to turn pink. Toss in the herbs, salt, black pepper and chili and mix and take off the heat.
Serve prawns on top of the salad leaves with the sweet potatoes. Scoop out avocado with a spoon on to the salad. Sprinkle on the onions, add olive oil and a squeeze of lime and enjoy.