Sweet potato leaf is, for me, a relatively new discovery. I know about sweet potato. I love them. What I was completely ignorant about, until recently, is the wonder of sweet potato leaf (yep, just as it sounds, the leaves from the sweet potato plant).
I was recently contacted by Di, who manages the farm at The Hills School. The Hills School collect all our compostable waste for their productive garden. And from time to time we take their excess produce. Di phoned me. “There’s sweet potato leaf growing rampant,” she said. “Would you like some?”
“Um…. I don’t know. Would I?”
And so began a journey of discovery for me. When it comes to all things horticultural, Di is the master. And so I sat at her feet, and learned about this truly delicious vegetable.
These organically grown sweet potato leaves are packed with most every kind of nutrient you could imagine. While I’m convinced that the term ‘superfood’ is beyond exhausted, these really are. They are a great source of antioxidants, contain Vitamins A and C, riboflavin, thiamin, folic acid, and niacin. They’re high in fibre, and contain calcium, magnesium, manganese, zinc, copper, potassium and iron.
When you cook them they behave very like spinach, and they’re completely delicious.
Root to leaf cooking is becoming increasingly popular, as chefs and foodies look for ways to minimise waste and maximise flavour and health benefits. This is our take – and we’ll continue to look for every opportunity to bring you delicious, nutritious, perhaps even a little adventurous, dinners.
Our vegetarian cannelloni comes to you ready for approximately 30 minutes in your oven… and you’ll have dinner on the table.
One size, feeds 1-2 adults.
Ingredients: Sweet potato leaf, ricotta, feta, tomato passata, parmesan, onion, cannelloni tubes, spring onion, garlic, oregano, olive oil, nutmeg, pepper
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