Ever tried Purple Sweet Potato?


by Dinethri Ramasundara APD AN
Purple Sweet potato : Sri Lankan Style
Purple sweet potato is readily eaten in Sri Lanka as a breakfast option. Usually this root vegetable is served with an Onion and Chilli salsa (we call it “sambol”) and fresh shredded coconut. It’s a great way to increase your daily veg intake in diet. According to the Australian Guide to Healthy Eating ½ of a medium sweet potato is considered one standard serve of vegetable. Sweet potatoes are low in GI, fat, kilojoules and a great source of fibre, Vitamin A and potassium.
Even though it’s yummy I only make this version from time to time because it uses coconut and salt. In saying that I love eating it boiled by itself as a breaky option/snack in my regular diet.
Ingredients: serves 2
• 1 medium purple sweet potato
• Fresh coconut to serve
For salsa/ sambol:
• ½ red onion chopped
• 1 Thai green chilli/ 1-2 green chilli (you can add more if you like it HOT) chopped
• Lime/lemon juice (freshly squeezed)
• Coconut vinegar
To prepare:
1. Wash the sweet potato thoroughly. Cut it roughly and add to boiling water. While that is getting cooked well start making the salsa/sambol.
Purple sweet potato
2. Use a motor and a pestle ground green chilli till mushy. Add the red onion, a sprinkle of salt, few drops of freshly squeezed lemon and ground the mixture till mushy. Add ¼ tsp of vinegar at the end. Make sure you test the sambol and add enough lemon and vinegar to suit your palate.
Chilli Sambol/Salsa Sri Lankan style
3. Enjoy the prepared sweet potato with some sambol and fresh coconut. I served this dish with fresh papaya juice.
Purple Sweet potato: Sri Lankan style
How to eat it: Peel off the skin of the sweet potato (it should come off easily!) mix a bit of sweet potato with coconut and the sambol in each bite.