A few months ago I planted a sweet potato, not so much to get more potatoes (it was too late in the year) but for the nutritious and tasty edible foliage. As the vines grew from the sweet potato I harvested the leaves to eat and replanted the stem cuttings to start new vines. I knew the mother plant might develop some small tubers but wasn’t sure if the plants started from cuttings would produce anything more than the edible leaves. With the arrival of frosty mornings it was time to pull up the vines and find out.
Even the vine cuttings had tiny sweet potatoes on them. Next year I will plant sweet potatoes sooner.
While I was at it I pulled up the turmeric too. Other than reserving a few loose turmeric rhizomes for immediate use, I wrapped the turmeric and roots as is, with soil still clinging to them, in damp paper towels and tied them up in plastic bags to store over winter in a dark corner of the house. More rhizomes can be retrieved as needed.
Another preparation I made for winter was to bring the Longevity Spinach and Curry Leaf plants into the house. This was a good time to trim back the longevity spinach and harvest some of the leaves.
I thought these cute little baby sweet potatoes would work well left whole in a dish.
In a large skillet with coconut oil I added cumin seeds, onion and jalapeño peppers.
When the onions and peppers had softened a bit I added the baby sweet potatoes and covered with a tight fitting lid. I only stirred occasionally and let it cook for some time until the sweet potatoes were easily penetrated with toothpick. Rosemary and kosher salt were added for seasoning.
Next I added longevity spinach leaves, again, covering with a lid. Of course regular spinach would have worked just as well.
Faye is somewhat averse to having vegetables for breakfast so I decided to include eggs to make it seem more “breakfasty”. Turned out there was only one egg in the house. The egg, of course, went onto Faye’s plate.