Sweet Potato Leaf
Sweet potato is in same family as morning glory. It is the only vegetable with iodine, a common substance found in seafood. It also contains vitamin A, C and Calcium. The sweet potato leaf has a rich protein content that helps fill the nutritional gap left by eating principally the protein-poor tubers. Cultivars have been developed that are used only for their calcium rich leaves.
Here’s a recipe to try, and serve with some nutritious organic brown rice, which also contains a lot of Vitamin B.
Sweet Potato Tops a la Kuwago
• 1 Tbsp of Olive Oil
• 1 Tsp of Mustard Seeds
• 4 pcs potatoes, peeled and diced into ½ inch squares
• 4 or more large Tomatoes, diced finely or 1 small can crushed tomatoes
• 3 cups of Water or Vegetable Stock
• 1 large bunch of Sweet Potato Tops, hard stems removed and washed
• Dash of Cumin Powder
• Sea Salt to taste
In a deep pot, preferably die cast iron, heat the oil and add the mustard seeds. Fry them until they start to pop. Add the cumin. Add the potatoes and stir fry them until the outer parts start to change color. Add and sauté the tomatoes until they become tender. Add the water and allow it to boil. Add your sea salt or Bragg’s. Add the sweet potato tops. Continue to boil, around 5 minutes, until the potatoes are tender enough, mixing them once or twice to ensure that all the ingredients are cooked evenly. Serve warm.
{ 1 comment… read it below or add one }
Yum, it’s probably my favourite vegetable. I’ve never known where to get in Australia. I used to eat in when I lived in Tanzania for a while. I think it was from the small white sweet potatoes though so maybe slightly different. I normally cooked it by making an onion, garlic and tomato base then throwing it in for a few mins adding a bit of soy and then serving it with rice.
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