We have been eating the leaves for months. Made our first harvest of the potatoes. Cut up two that the wifee mangled. Pan fired with garlic. Bummed that we are out of rosemary. Had a bunch to plant a month or so ago. They were in a bucket with potato leaves. Had some church ladies come. They actually come and visit with the wifee every week. When wifee offered them sweet potato leaves and cuttings to plant. They took everything in the bucket, including all my cuttings that I wanted to plant. Oh well. Brownie points for the guy upstairs? 626457BD-2661-4DDD-961F-609628E16AD9 by Hanzo posted Mar 18, 2019 at 17:51 6CC8A097-3137-47D0-AE33-BF85CE90C304 by Hanzo posted Mar 18, 2019 at 17:51 70D83CD2-1538-4AE0-B283-301EF569A3CC by Hanzo posted Mar 18, 2019 at 17:51 71EC738B-94D5-4A49-A5AE-6F2977FD8435 by Hanzo posted Mar 18, 2019 at 17:51 98923BB3-848E-488D-B93A-A33D7E1A13C3 by Hanzo posted Mar 18, 2019 at 17:51 A8354B84-895B-475C-95D2-4C87368A192C by Hanzo posted Mar 18, 2019 at 17:51 FE33E6C5-B27A-4251-AE6E-62CAF5EAE38B by Hanzo posted Mar 18, 2019 at 17:52 Really starchy and tasty.
That is interesting, do you know the actual Latin name of this variety, because they look totally different from what we call a Sweet Tater in Arkansas. Is that a Landrace or is it indigenous to the islands? It looks like a purple spud, like you find in the Andes. Sorry for all the questions but I find taters interesting, there are hundreds of varieties. Which is a good thing.
In fact we had sweet taters for supper last night with meatloaf made from our Dexter grass fed steer. The variety we get here, which has orange flesh is very sweet when you roast them, the sugars caramelize and make them very tasty.
Hmm I wonder how they would taste baked with cinnamon, nutmeg, brown sugar and butter... or marshmallow fluff...