Episode 30 Edible Eatable Eats Segment: We discussed my version of the Sicilian salad. Grill a diced purple sweet potato and set aside to cool. Then add in container black olives, capers, red onions, sliced cherry tomato, salt, pepper, oregano, olive oil, red wine vinaigrette splash, and lemon squeeze. Then add cooled purple sweet potato, mix and refrigerate one hour