Sweet Potato & Sweet Potato Greens

Season: Summer (Greens), Fall-Winter (Roots)

Storage: Store sweet potatoes in a cool, dark place. Store sweet potato greens wrapped in a dry paper towel inside a perforated or open bag in the crisper drawer of your fridge for several days.

Fun Fact: Originally cultivated by Indigenous North Americans, these tubers grow off vines and are not to be confused with yams. The heart-shaped leaves have a mild flavor, while the sweet potato itself has a rich starchiness. Rich in complex carbohydrates, fiber, vitamins, and potassium. It is best roasted with peanut sauce or candied with sugar. Sweet potato leaves can be used as a salad, or in a stir fry, or steamed.

Get local sweet potatoes and their greens  by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Spicy Chickpea and Sweet Potato Stew

Recipe from Washington Post/Oldways

Ingredients

  • 1 1/2 pounds sweet potatoes, peeled and cut into cubes

  • 2 cups no-salt-added vegetable broth (may substitute water)

  • 14.5 ounces canned no-salt-added diced fire-roasted tomatoes with their juices

  • 15 ounces canned no-salt-added chickpeas, drained and rinsed

  • 10 ounces fresh okra, sliced

  • 1 cup dried whole-wheat couscous

  • Hot pepper sauce, for garnish

  • Cilantro leaves, for garnish

  • For the spice paste:

    • 6 cloves garlic
    • 1 teaspoon coarse salt
    • 2 teaspoons sweet paprika
    • 1 1/2 teaspoons cumin seed
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice
    • 1 tablespoon olive oil

Instructions

  • For the spice paste: Combine the garlic and salt in a mini food processor or spice grinder to form a coarse puree.

  • Add the cumin seed, black pepper, ground ginger, allspice and oil.

  • Blend for at least 15 seconds to form a paste. Transfer to a small bowl.

  • For the stew and couscous: Combine the sweet potatoes, broth, tomatoes and their juices, chickpeas, okra and all the spice paste in a large saucepan.

  • Bring to a boil over high heat then stir and reduce the heat to medium-low. Cover and cook for 15 minutes, then uncover and cook for 10 minutes, stirring as needed, so the vegetables are tender.

  • While the stew is cooking, prepare the couscous according to the package directions.

  • Divide the cooked couscous among individual wide, shallow bowls. Spoon the stew over the top. Garnish with dashes of hot sauce and the cilantro leaves, if desired. Serve hot.

Sweet Potato Greens in Coconut Cream

Ingredients

  • 1 large bunch sweet potato greens

  • 1 tablespoon vegetable oil

  • 2 shallots, minced

  • 1 clove garlic, minced

  • 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)

  • 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric

  • 1 red thai chili, finely sliced

  • 2-inch lemon grass stalk, trimmed and finely sliced

  • 1 to 2 teaspoons soy sauce, or to taste

  • 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)

  • 2 to 3 teaspoons raw or brown sugar, or to taste

  • Salt and pepper, to taste

Instructions

  • Bring a large pot of water to a rolling boil.

  • Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.

  • Heat oil in a large pan or wok over medium heat.

  • Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes.

  • Stir in soy sauce.

  • Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes.

  • Add sugar and season with salt and pepper to taste.

  • Spoon into bowls and serve with rice.

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