Recipe courtesy of Delilah’s Farm
2 cups sweet potato leaves
¼ teaspoon salt
1 tablespoon vegetable oil
2 teaspoons soy sauce
1–2 tablespoons slivered almonds
Dash or two of Asian hot sauce (optional)
- Bring a pot of water to a boil with the salt. Add sweet potato leaves and blanche for 1 minute.
- Remove with a slotted spoon or spider and place quickly in a bowl of ice water to stop the cooking. Drain well.
- Place all ingredients in a blender or food processor, and blend until smooth, adding a bit more oil if necessary.
- Season to taste, and serve.
Yields ½ cup. Prep time, 10 minutes; cook time, 1 minute.
Cook’s note: Recipe may be doubled. Toss with pasta or rice, or use to top roasted potatoes, fish, or chicken.