Sweet potato spring salad

29 June 2017 by
First published: 8 July 2017

Try this sweet potato spring salad for a refreshing take on the standard lunch.

Summer salads are always a winner when the warm weather hits and this sweet potato option, with eggs and plenty of Parmesan is a real winner in the taste stakes.

Preparation time: 30 minutes

Ingredients (serves 4)

1kg American sweet potatoes, peeled and cut into pieces

100ml milk

50g butter, or olive oil if you prefer

Salt and pepper

400g chard, roughly chopped

100g Parmesan cheese, grated

4 eggs, hard-boiled and peeled


Boil the sweet potatoes in salted water for 15- 20 minutes. Heat the milk and butter in a saucepan. Mash the sweet potatoes with the warm milk and butter, and season with salt and pepper to taste.

Add the chard to the sweet potato puree and stir in half of the Parmesan, then split equally between four bowls

Cut the boiled eggs into quarters and place them on top.

Sprinkle the rest of the Parmesan cheese over the top to serve for a tasty spring salad.

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