A delightful and refreshing salad combining sweet potatoes and citrus flavors.
Peel the sweet potatoes and slice them into 1cm thick half-moons.
Ensure the slices are even for uniform cooking.
Slice the lemon into thin rounds, keeping the peel intact.
Use a sharp knife to achieve clean cuts.
Combine the sweet potatoes, lemon slices, sugar, salt, and black pepper in a saucepan. Add enough water to almost cover the ingredients.
Stir gently to ensure the sugar dissolves evenly.
Bring the mixture to a boil, then reduce the heat and simmer uncovered until the sweet potatoes are tender and most of the liquid has evaporated.
Monitor the liquid level to prevent burning.
Allow the dish to cool to room temperature before serving.
Serve on a platter for an appealing presentation.
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