2 teaspoons of salt
600g of sweet potatoes, peeled and cubed
100g of thinly sliced Parma ham
150g of Cubed Swiss cheese
5 bunches of watercress
1 handful of American lettuce
To garnish
1/4 cup of watercress leaves
2 teaspoons of salt
600g of sweet potatoes, peeled and cubed
100g of thinly sliced Parma ham
150g of Cubed Swiss cheese
5 bunches of watercress
1 handful of American lettuce
To garnish
1/4 cup of watercress leaves
In a large pot with two cups of water, cook the sweet potatoes and watercress until they are tender but still hold their shape
Scoop out the sweet potatoes and let them cool
Discard the watercress
Arrange the ingredients on individual plates and garnish with watercress leaves.
