Sweet potato leaves have come up a few times in my Foodconnect box. At first (along with my red amaranth) I didn’t know what to do with it. A little playing though and another healthy leafy green vegetable to add to my growing list of all things good.
Now what to do with it?
It cooks up similarly to regular spinach, quickly and in a wilty kind of fashion. I used it here with potatoes, as I seem to have discovered there are good potatoes to be had in this world. Who knew!
In my trusty flat bottomed wok, (or use any old pot).
I added 2 good slurps of olive oil
an onion and diced garlic
pop in some already cooked chopped potatoes
give it a one two
add some sliced capsicum (peppers)
and the plucked whole sweet potato leaves
wilt it all on down for a minute or two
serve and drizzle with a little extra olive oil and a squeeze of lemon.