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Sweet and Spicy Sweet Potato Leaves

5 from 145 votes
Chilli and sweet potato greens are both thriving in the warmer months. This sweet and spicy side dish is a great way to combine the two.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 2 -4
Ingredients Method Notes

Ingredients
  

Greens
  • 4-6 cups Sweet Potato Greens
  • 1 TSBP Sunflower Seeds
Sweet and Spicy Sauce
  • 2 garlic cloves
  • 1-2 red cayenne chillies or your favourite
  • 1/4 cup chopped parsley
  • 1 tsp Olive oil
  • 1 TSP Red wine vinegar
  • 1 TSP Maple syrup or honey
  • 1 TSP Tamari or soy sauce
  • 1 /4 cup finely chopped red onion

Method
 

  1. Pick and wash your sweet potato greens well (see notes)
  2. Finely slice Onion, Garlic and Chilli. Remove the chilli seeds if you don't want it too spicy (I prefer no seeds).
  3. Add the rest of the sauce ingredients together and mix well.
  4. Heat a large wok or frying pan on medium-high heat.
  5. Add sweet potato greens and 3/4 of the sauce mix and stir-fry until the greens have wilted.
  6. Place on a side dish and top with the remaining sauce along with Sunflower seeds and flowers to serve. Serve immediately.

Notes

  • Sweet Potato Greens excrete a white milky substance when picked. This can cause allergies to sensitive skin. Rinse well.
  • Sweet potato leaves will wilt to less than 1/4 the original size just like spinach does.
  • Choose young sweet potato leaves and shoots - the newest 4-5 leaves.
  • Add and swap for other greens such as spinach or chard.
  • Make it as mild or as spicy as you like by adding in or removing the seeds.