Saturday, June 7, 2014

Sweet Potato Leaves Salad (Ensaladang Talbos ng Kamote)

In the Philippines, we have a lot of sweet potato plants. The tuberous roots can be cook in so many ways while  the leaves and shoots are not put to waste, they can be used as a salad or as one of the main ingredients in several dishes. Sweet potato leaves salad also called ensaladang talbos ng kamote  is one of the most popular side dish with fried fish in the Philippines. The sourness of the salad compliments well with the salty flavor of the fried fish.

Try this quick and healthy recipe for your enjoyment, and don’t forget to serve it with rice.


  • 1 large bunch sweet potato leaves, washed
  • 3 cups water
  • 1 medium onion, chopped or sliced thinly
  • 2 medium tomatoes, sliced
  • freshly squeezed kalamansi or lemon juice
  • salt
  • pepper
Cooking Directions:

1. Bring a large pot of water to a boil over high heat.
2. Add the sweet potato leaves, blanched quickly for 30 seconds to 1 minute until you see a bright green color.
3. Drain the excess water from the leaves with a strainer. Put in the ice water. Leave the blanched leaves in the ice bath for a 1 minute or until it is no longer warm. This will stop the cooking process, keep the leaves tender, and retain the nutrients.
4. Drain well in a strainer and set aside.
5. In a bowl, mix together the lemon, salt, pepper, tomatoes and onion. Add add the sweet potato leaves Toss until all the ingredients are mixed together. Adjust sourness and saltiness according to your taste.
6. Serve as as an appetizer or side dish. Enjoy!


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