Sweet & Savory Sweet Potato Leaves

 

It might not look great, but it sure is tasty!

It might not look great, but it sure is tasty!

We tore out most of our garden a month ago to get ready for winter but didn’t know what to plant, so my husband decided to see how hard it would be to grow sweet potatoes. Let me tell you, that if you have a hard time making anything take root and grow in your garden, you haven’t planted sweet potatoes. Half of our garden is now full of these yummy treats! They require very little work and spread easily.

Seeing our plentiful sweet potato leaves got us thinking about how they taste. We eat beet leaves (much yummier than spinach) and thought perhaps sweet potato leaves would be similar. We were right and thanks to a great recipe by Coon Rock Farms, we discovered a recipe that will go perfectly along side this year’s Thanksgiving Day turkey!

INGREDIENTS:

* 8 cups of de-stemmed, torn and rinsed sweet potato leaves
* 1 Tbsp. olive oil or coconut oil
* 1/2 small yellow onion, diced
* 1/2 Tbsp. Dijon mustard
* 2 tsp. brown sugar or coconut palm sugar
* 1/2 Tbsp.  apple cider vinegar
* 3/4 cup chicken stock
* 2 Tbsp. dried cranberries
* 2 Tbsp. crushed pecans
* 1/2 minced garlic

 

DIRECTIONS:

1. Heat pot on medium and add oil.
2. Add garlic and onions to pot. Sautee until onions is translucent (about 5 minutes).
3. Add mustard, vinegar, sugar and stock. Bring to a boil.
4. Stir in sweet potato leaves. Cook until wilted.
5. Throw in cranberries.
6. Boil uncovered until cranberries have softened and liquid is reduced( about 15 minutes) ,
7. Remove, and add nuts
8. Enjoy!

OTHER SWEET OPTIONS: Next time, we’re trying this with chopped apples and walnuts.

Thanks Coon Rock Farm!

 

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