This salad is eaten as a side dish to Japanese meals. But you can also put it in the bento (food combination for on the go in the bento box). It is served at room temperature. It is important to use untreated lemons as the lemon peel is eaten with this dish. You can peel the sweet potatoes before cooking if you want. I usually leave the bowl on because I think the color contrast is pretty.
Cut the sweet potatoes into 5 mm thin slices. Halve the slices, possibly quarter depending on the size. Cut the lemon into half as thin slices and halve as well.
Bring 300 ml of water to the boil in a saucepan and dissolve the sugar in it. Add the sweet potatoes. After a minute, turn the heat down and add the lemons. Simmer uncovered until most of the water has evaporated and the potatoes are cooked through.
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