Did you know that North Carolina grows more sweet potatoes than any other state?
Did you know that you can eat the sweet potato greens?
I adore sweet potatoes and we grew them for the first time a few years ago. Each year we look forward to our small crop of homegrown sweet potatoes. But this year I refused to let the greens go to waste. We won’t harvest the sweet potatoes for a few more weeks but last night I used the greens in our dinner.
The greens are more tender than collards and sweeter than spinach.
Spicy Coconut Shrimp was a perfect pairing for the sweet potato greens. Here’s how it’s made:
First I chopped up a couple of sweet potatoes, tossed them with a little coconut oil and salt and put in the oven to roast. The sweet potatoes served as the bed for the spicy coconut shrimp.
Next I sautéd chopped onion, chopped bell pepper, a diced jalapeño, garlic, ginger, turmeric, and hot curry powder in some more coconut oil. Once those were tender and fragrant, I added in one cup of coconut milk and allowed it to simmer for five minutes. Add in the shrimp and cook for two minutes and finally wilt in the sweet potato greens.
The spicy coconut shrimp is served on top of the roasted sweet potato greens and then topped with green onions for some freshness.
This dinner was absolutely amazing! I’m hoping that I can used the greens in at least one more recipe before we harvest the potatoes.
The perfect balance of sweet and spicy and so many textures in this bowl of homegrown goodness.