An easy and healthy recipe for processed sweet potato leaves

Not only are the roots consumed, sweet potato leaves can also be processed into delicious dishes. These green leaves have a variety of healthy nutritional content. So, what are the recipes for processed sweet potato leaves that are delicious and healthy for consumption?

Healthy processed sweet potato leaves recipe

Sweet potato leaves are said to have nutritional content comparable to spinach. These leaves contain calcium, iron, carotene, vitamin C, vitamin E, and vitamin K. In fact, the levels of calcium, iron and carotene in sweet potatoes are said to be at the top compared to other major vegetables.

There are various benefits of sweet potato leaves for the body, such as reducing the risk of heart disease, helping bone density, relieving pain during menstruation, helping the blood clotting process, for brain health, and others.

To get optimal nutrition, there are 3 recipes for processed sweet potato leaves that you can try at home.

1. Mashed sweet potato leaves

Mashed sweet potato leaves are a typical dish of North Sumatra. Apart from the sweet potato leaves, the nutrition in this dish is even higher with dried shrimp (ebi) or anchovies in it. Sweet potato leaf processed foods are suitable for family meals. Here is a recipe for mashed sweet potato leaves:

Materials needed:

• 1 bunch of sweet potato leaves, picked and washed.
• 25 grams of anchovies.
• 20 pieces of rimbang or tekokak.
• 2 pieces of kecombrang, sliced.
• 3 bird's eye chilies.
• 3 spring onions.
• 1 garlic clove, finely chopped.
• 1 cm galangal, crushed.
• 1 lemongrass, crushed.
• 500 ml coconut milk.
• Salt.
• Sugar.

How to make:

1. Before cooking the recipe for mashed sweet potato leaves, coarsely mash the sweet potato leaves, kecombrang, cayenne pepper, shallots, and mix. Once sprouted, set aside.
2. Then, boil the coconut milk. Then add the finely chopped garlic, galangal, lemongrass and anchovies. Cook until boiling.
3. After boiling, add the pounded sweet potato leaf mixture with other ingredients, stir well.
4. Add salt and sugar to taste, according to taste. Stir until cooked.
5. Once cooked, transfer to a bowl and ready to serve with warm rice.

2. Saute the belacan sweet potato leaves

Sauteed belacan sweet potato leaves is a combination of sauteed sweet potato leaves with belacan seasoning or seasoning with shrimp paste. Here is the recipe for sauteed belacan sweet potato leaves.

Materials needed:

• 1 bunch of sweet potato leaves, picked and washed.
• 1 tablespoon shrimp paste
• 2 red chilies, cut into circles.
• 1 piece of cayenne pepper (according to taste, can be added if you want it to be spicier), cut into circles.
• 3 tablespoons of vegetable oil for sauteing.
• 3 garlic cloves, finely chopped.
• 1 tablespoon dried shrimp or shrimp.
• Salt.

How to make:

1. To make a recipe for sauteed belacan sweet potato leaves, the first thing to do is soak the dried shrimp in warm water for 10 minutes. After soaking, remove the dried shrimp then mash roughly, and set aside.
2. Heat a skillet, pour a little vegetable oil for sauteing. Add the chopped garlic, add the shrimp paste, dried shrimp, chilies, then cook until the shrimp smells good.
3. Add salt to taste and mix well again.
4. Then enter the sweet potato leaves that have been picked and washed, stirring until the sweet potato leaves are wilted and cooked.
5. Transfer the cooked sautéed sweet potato leaves to a bowl ready to serve with warm rice.

3. Sambal with tamarind leaves and sweet potato leaves

Besides being made with coconut milk and stir-fry, sweet potato leaves are also delicious to enjoy as fresh vegetables. Moreover, if this fresh vegetables are eaten with chili sauce which is also delicious. Here's a recipe for chili tamarind and sweet potato leaves.

Materials needed:

• 1 bunch of sweet potato leaves, picked and washed.

Chili ingredients:

• 2 Spring onions.
• 3 pieces of red bird's eye chilies (according to taste, can be added if you want it to be spicier).
• 2 red chilies.
• 50 grams of brown sugar.
• 1 tbsp tamarind, dissolve in 4 tbsp water.
• 1/4 teaspoon shrimp paste that has been burned.
• Salt.
• Sugar.

How to make:

1. Boil the plucked yam leaves and wash them clean. Do not boil it too long because sweet potato leaves are easy to soft. After feeling soft, drain.
2. After draining, pour the sweet potato leaves with cold water so that the sweet potato leaves do not get soft. Then squeeze the leaves so that they are no longer mixed with water.
3. To make the chili sauce, smooth all the spices for the chili sauce, except tamarind. After smooth, then add the tamarind solution.
4. For serving, put the ripe sweet potato leaves on a plate and drizzle with the chili sauce.
5. The chili recipe with tamarind leaves and sweet potato leaves is ready to be enjoyed.

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