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sweet potato leaves

Stir-fried Garlic Sweet Potato Leaves

If you’ve been on the lookout for a fresh and nutritious addition to your meal repertoire, look no further than sweet potato leaves. These vibrant green leaves are not only packed with flavor but also offer a wide array of health benefits. In this blog post, we’re going to explore a delicious sweet potato leaves recipe that’s both easy to prepare and incredibly satisfying.

Where Do You Buy Sweet Potato Leaves?

Finding sweet potato leaves might not be as challenging as you think. Depending on your location, you can typically find them in various places. Local farmers’ markets, Asian grocery stores, and even some well-stocked supermarkets often carry these leafy greens. If you’re feeling adventurous, you can even try growing your own sweet potato plants at home.

What Else Can You Do with Sweet Potato Leaves?

Sweet potato leaves are versatile and can be used in various dishes. Besides this recipe, you can use them in soups, or as a nutritious salad base. Their mild, slightly sweet flavor complements a wide range of ingredients, making them a fantastic addition to your cooking.

prepared sweet potato leaves

How do you pick and prepare good-quality leaves?

  1. Choose Healthy Vines: Begin by picking the sweet potato plant’s vines. Look for vines that are vibrant, green, and free from signs of pest damage. 
  2. Check the Leaves: Examine the individual leaves closely. High-quality sweet potato leaves should have the following characteristics:

      – Vibrant green color: Look for leaves that are uniformly green without yellowing or browning.

      – Firm texture: Gently touch the leaves to ensure they are firm and turgid. Avoid wilted or limp leaves with pest damage.

      – Smooth surface: Inspect the leaf surface for a smooth, undamaged appearance.

      – No insect damage: Check for any signs of insect damage, such as holes or chewed edges. If you find damaged leaves, remove them.

  1. Avoid Overly Mature Leaves:

   – While mature leaves are often preferred for their tenderness and flavor, avoid selecting leaves that are overly mature, as they can become tougher and less enjoyable. Aim for leaves that are moderately sized and tender.

  1. Trim Undesirable Parts:

   – Once you’ve selected the best leaves, use clean pruning shears or scissors to trim off any undesirable parts. This may include damaged sections, yellowed edges, or overly tough stems. 

  1. Rinse and Prepare:

   – After trimming, rinse the selected sweet potato leaves under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel.

   – Once cleaned, the leaves are ready to be used in your favorite recipes, such as stir-fries, salads, or soups.

blanch the leaves

Do You Eat the Stems from Sweet Potato Leaves?

Absolutely! While the leaves are the star of the show, the stems of sweet potato leaves are edible and nutritious as well. They have a delightful crunch and can be included in various recipes. Make sure to pick the stems that are tender and not overly matured.

Let’s make a delicious sweet potato leaves recipe

How to do stir-fry sweet potato leaves?

Ingredients

– 1.5 lb of sweet potato leaves or yam leaves

– 2 quart water

– 1 tbsp salt

– Iced water

– Minced garlic

– 1 tbsp oyster sauce

–  1/2 tsp of salt

– 1/2 tbsp sugar

– Red chili (optional)

Instructions

  • Start by washing the sweet potato leaves thoroughly in cold water. Trim any tough stems if needed, but as mentioned earlier, the stems are entirely edible and can be left on for added texture.
  • Blanch the Leaves: In a large pot, bring 2 quart of water to a boil. Add 1 tablespoon of salt. Blanch the sweet potato leaves for about 1-2 minutes.
  • Shock in Iced Water: Immediately transfer the blanched leaves to a bowl of iced water. This step helps preserve their vibrant color and stops the cooking process.
  • In a separate pan, heat a bit of oil and sauté minced garlic until fragrant. 
  • Combine and Serve:  Drain the sweet potato leaves from the iced water and toss them in the pan. Add oyster sauce, salt, and sugar. Garnish with red chili for a hint of spice if you like.
sweet potato leaves

Sweet potato leaves are a delightful addition to your cooking, offering a unique combination of taste and health benefits. Whether you’re looking for a new ingredient to experiment with or simply aiming to elevate your daily meals, these vibrant greens are worth exploring.

sweet potato leaves

Stir-fried Sweet Potato Leaves

If you’ve been on the lookout for a fresh and nutritious addition to your meal repertoire, look no further than sweet potato leaves. These vibrant green leaves are not only packed with flavor but also offer a wide array of health benefits.
Prep Time 15 minutes
Cook Time 11 minutes
Course Salad, Side Dish
Cuisine Vietnamese
Servings 2 people

Ingredients
  

  • 1.5 lb sweet potato leaves or yam leaves
  • 3 cups water
  • 1 tbsp salt
  • Iced water
  • Minced garlic
  • 1 tbsp oyster sauce
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • Red chili (optional)
  • Start by washing the sweet potato leaves thoroughly in cold water. Trim any tough stems if needed but as mentioned earlier, the stems are entirely edible and can be left on for added texture.
  • Blanch the Leaves: In a large pot bring 2 quart of water to a boil. Add 1 tablespoon of salt. Blanch the sweet potato leaves for about 1-2 minutes.
  • Shock in Iced Water: Immediately transfer the blanched leaves to a bowl of iced water. This step helps preserve their vibrant color and stops the cooking process.
  • In a separate pan heat a bit of oil and sauté minced garlic until fragrant.
  • Combine and Serve: Drain the sweet potato leaves from the iced water and toss them in the pan. Add oyster sauce salt, and sugar. Garnish with red chili for a hint of spice if you like.
Keyword stir fried sweet potato leaves, sweet potato leaves recipe, yam leaves

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Hey, I'm Sa. Welcome to Wikisizzle! I’d like to keep it simple with everyday meals that are easy to make. Hope you find some delightful flavors here. Let’s get cooking.

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