Sweet Potato Spring Salad
Course: Main Skill level: easy Serves: 4
■ 1 kg American sweet potatoes, peeled and cut into pieces
■ 100 ml (3½ fl oz) milk
■ 50 g (1¾ oz) butter, or olive oil to taste
■ Salt and freshly ground black pepper, to taste
■ 400 g (14 oz) chard, chopped roughly
■ 100 g (3½ oz) Parmesan, grated
■ 4 eggs, hard-boiled and peeled
1 Boil the sweet potatoes in salted water for 15 to 20 minutes.
2 Heat the milk and butter or olive oil in a saucepan. Mash the sweet potatoes with the warm milk and butter or oil, and season with salt and pepper to taste.
3 Add the chard to the sweet potato purée and stir in half of the Parmesan, then split equally between four bowls.
4 Cut the boiled eggs into quarters and place them on top.
5 Sprinkle the rest of the Parmesan over the top to serve.