serves
2
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
1 medium purple-veined white sweet potato
½ medium ripe red papaya (I like the Papua New Guinea and Hawaiian varieties best)
2 limes
4 passionfruit
yoghurt, to serve (optional)
Marinating time: 30 minutes
You will need to begin this recipe 1 day ahead.
Instructions
The night before, peel and cube the sweet potato into 1cm pieces. The white flesh will oxidise and brown quickly so if you want to avoid this, rub the slices with a cut lime as you go. Place the cubes into a steamer over already boiling water and steam for about 15 minutes until the cubes are cooked through.
Take off heat and place sweet potato into a container, squeeze the juice from the limes over and toss through well. Leave to marinate for about 30 minutes, tossing occaisionally if you can. After that, pour off any excess lime juice and place sweet potato in the fridge. This mix will keep happily for several days, so you can increase the amount you cook at one time and have enough prepared for several days breakfasts.
At breakfast, for each person place the cubes of ½ a sweet potato into a bowl and cube a ¼ of a papaya over them, then the pulp of 2 passionfruit. Serve with yoghurt if desired.
Photography by Alison George.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
