Stir-Fried Sweet Potato Leaves (Sambal)

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Economical Plate Of  Healthy Greens

Ready : 10 mins Generic : StirFry Difficulty : Easy/Tricky
Prep : 5 mins † Cooking : 5 mins † Excluding Sambal Cooking ] Printable Recipe


Vibrant green Sweet Potato leaves are heart-like in shape with a pointed tip. Leaves are veined with lengthy stems that are attached to the vines of Sweet Potato plant. However, it is typical to only eat about the top four inches of the tips including both the stem and leaves as these are most tender parts of the greens. Sweet Potato leaves are mild in flavor with a taste similar to that of Water spinach has long been a popular vegetable among the African, Southeast Asian and Pacific Island cooking. A journal by HortScience (American Society for Horticultural Science) reported that Sweet Potato leaves have 3 times more vitamin B6, 5 times more vitamin C, and almost 10 times more riboflavin than actual sweet potatoes.

Just like most fresh greens, the best way to prepare them without losing most of their nutrients – is by way of quick stir-frying. Once dubbed as rustic poor-man food, this Green has now made their way to and much sought after by most fancy Restaurants. Quick, simple, delicious and healthy – the dish presented here is flavored with the spicy classic Southeast Asia condiments, call Sambal (click for recipe). Errr..well, maybe with the Sambal, the dish is no longer tat healthy anymore..😁 – as opposed to the plain stir-fried version with just Garlic but nonetheless – still darn delicious. Btw, this dish may sound simple but to get it done properly with the leaves not getting too wilted and at the same time, getting the Stems soft enough, is really quite a challenge – well, at least for The VianD, it is..😓 !!! After a third time of asking, this is decent enough to be posted but even then, this could be much much better, this is good as it gets from The VianD’s cooking skill..😓. Here’s The VianD version of “Stir-Fried Sweet Potato Leaves (Sambal)”.



 A huge bunch of Sweet Potato Leaves – cos they do wither down a bit after cooking. Pluck only the top tender shoots – abt 4-inches from the top. Optional – if time permits, remove the outer skin of the stem – simply by gently breaking the stem and pulling along the side and U should get rid of somekind of skin-membrane, discard that (this membrane is wat causes the stringiness). However, if u have the tender shoots, there should not be too much stringiness. Soak and wash and drain thoroughly. Set aside.


Fresh Chillies, soaked Dried Chilies, Onion, Ginger, Shallots, Garlic, Balacan (Shrimp paste), soaked Dried Shrimps, and Chili paste.

Blend everything into a smooth paste with as pinch of Salt. Set aside. This may seem a lot of work and tedious but the good thing is that U can prepare this in a large portion and then fridge them for other dishes.

Click for Sambal recipe.

*** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice/sauce – no rocket scientific measurement here. Always taste your Seasoning !!!


STEP 1 :

 On medium/low heat with a little oil and scope a large spoonful of the prepared Sambal and saute till aromatic. U prefer a more intense flavor, add more !

STEP 2 :

 Crank up the heat, toss in the Sweet Potato Leaves and stir constantly to mix and blend everything well – abt 1-2 mins or until the leaves starts to wilt. Add a tiny bit of water if too dry (seriously, just a tiny amount, U do not want soggy Sweet Potato Leaves). The VianD is of the opinion tat the lack of intense heat with a home stove is really the culprit in not getting this dish stir-fry properly.

 Plate and viola, ur plate of quick and simple economical delicious  “Stir-Fried Sweet Potato Leaves (Sambal)” is ready to be served hot.

Copyright © 2014 The VianD · All Rights Reserved


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