Many people grow sweet potato at their backyard back in my hometown. Not for the potatoes but the leaves. The plant grows fast and spread like crazy in tropical climates.  Many of them have to harvest and share the leaves with neighbors! 

I plant sweet potato too for its leaves at my backyard every summer. Sweet potato leaves are high in nutrients low in calorie. It is also an excellent sources of Vitamin A and C and fiber. 

The common way to prepare this delicious and healthy vegetable in my home country is to stir fry it with Sambal Tumis, it is a spicy, tasty vegetable dish that goes well with rice!

糖一撮 （可无）

Ingredients：

1 bunch (around 300-350 gm) of sweet potato leaves 

2-3 tbsp Sambal Tumis （or blend together 5 dried chillies, 4 shallots, 2 cloves of garlic into paste if you don't have any sambal belachan ready)

1 tbsp dried shrimp（soaked in hot water for about 10 minutes）

1 tsp minced garlic

1/2 fresh red chili

Salt to taste

1/4 tsp of brown sugar （Optional）

1。把红薯叶采收后摘叶，杆儿摘好去丝，洗净沥干备用。

1. Clean the sweet potato leaves, use only the tips and young leaves. As for the stems, peel off the skin by breaking the tip and pull the tough layer along the length of stem, the rough skin should come off easily. Break the stem into 2 inches long after the skin removed. ( If the leaves you use are very young, you can skip this step).

2. Minced garlic, chopped dried shrimp and sliced the red chili thinly. 

3. Heat up a wok and add about 3 tbsp of oil (you do need slightly more oil than normal greens in this dish) stir fry garlic, chili and dried shrimp till fragrant.

4. Stir in about 3 tbsp of Sambal Tumis, give it a quick and thorough stir, cook until oil breaks out at the edge, season with salt and sugar.

5. Add Sweet potato leaves, cook for about 3-5 minutes or until the greens are cooked.