Sweet potato is a
long and tapered edible tuberous root with a smooth skin whose color ranges
between yellow, orange, red, brown, purple, and beige. Sweet potato leaves are heart shaped
with a pointed tip. The top
four inches of the tips including both the stem and leaves as these are the
youngest and most tender parts of the greens. They are mild in flavor with a
taste similar to that of water spinach. Sweet
potato leaves are an excellent source of
antioxidants and contain high levels of vitamin A and C, as well as riboflavin,
thiamin, folic acid and niacin. They also provide impressive amounts of fiber,
along with calcium, magnesium, manganese, zinc, copper, potassium and iron.
Ingredients
Sweet potato leaves
50 gm dried prawns
200 ml chicken stock
4 tbsp chilli paste
Coconut milk
Sweet potato (if desired)
Separate the sweet potato leaves from the stem
Remove the skin from the stems
Wash and keep aside
Heat up 1 tbsp oil and fry the dried prawns until fragrant
Remove the prawns and set aside
Remove the oil
Bring the stock to boiling
and add the chilli paste
When the stock smells aromatic, add the coconut milk and dried prawns
When the gravy starts to boil add the stems and cook for 2 minutes
Add the leaves and simmer for another 2 minutes
When the vegetables are cooked remove and serve with rice
