Sweet Potato Leaves

Sweet potato leaves were first grown as pig food in the valleys of the Rajang. I remember my aunts and cousins pulling the long vines of sweet potatoe leaves, without cooking them, for the pigs. Pigs really enjoyed eating the greens. And as kids whenever we visited the snorting pigs in their sties, we would bring the potato vines as our gifts ..

I had an awesome childhood in Nang Chong. Passing a Winter Solstice Festival (this year 22nd Dec) was very memorable for sometimes a few families would share a pig. My uncle would slaughter a fit for cooking pig and have some neighbours buy the meat. And then we would have a feast in the afternoon and evening. Any extra meat, grandma would salt for the next few weeks.

It was quite appropriate as it would be rainy season and it was good to have salty food on the table. It was not a luxurious life style, but we were grateful and very happy.

Sweet potatoes are now special vegetable dish in most Chinese restaurants.

In China and south East Asia, wherever there are Chinese restaurants to dish of greens freshly stir fried with minimal ingrediets would be served just before the sweet desserts. This is to ensure that the diners have a balanced and healthy diet. Usually this green vegetable is the sweet potato leaves.

Sweet potato (Ipomoea batatas) leaves are loaded with various nutrients, vitamins, dietary fiber, and essential fatty acids. It has great amount of protein, minerals Vitamin B, Beta carotene, Lutein and antioxidants. However, that polyphenols are important antioxidants in sweet potato leaves.  They will help reduce risks of chronic diseases.

We love this vegetable because it is sweet, tasty and easy to cook. Besides it is easy to grow.

(Journal of Regenerative Medicine.)