ʻĀINA IN Schools Grade 4 Hawaiian Garden Recipes with ʻUala (sweet potato)

This semester our fourth graders are enjoying these delicious and easy ʻuala recipes made from the ʻuala grown in their school garden. Sauteed ʻuala leaves and kōʻelepālau are always a hit with the 4th graders and ʻĀINA docents!

Sauteed ʻUala Leaves
Ingredients:
4 to 8 cups ʻuala Leaves (leaves will cook down, like spinach)
1 to 2 cloves garlic
2 tablespoons coconut oil, avocado oil, or butter
Dash of salt

Other Helpful Tools:
Sautee pan, knife, garlic press

Directions:
For freshly harvested ʻuala leaves trim ʻuala leaves off the vines and stems.
Wash the ʻuala leaves in a colander.
Cut or tear leaves into smaller pieces.
Heat the oil in the pan and saute chopped ʻuala leaves
Serve as a delicious and nutrition side dish.

Serves 4-6

Kōʻelepālau
Ingredients:
3 medium peeled and cooked ʻuala
1 can coconut milk

Other Helpful Tools:
Bowl, potato masher or fork

Directions:

1. Wash the ʻuala and steam until soft
2. Peel off the ʻuala skins and cut into large chunks
3. Place in a large bowl and mash.
4. Add the coconut milk in small amounts, mixing it in with a spoon until the mixture achieves a smooth consistency.
5. Can be enjoyed as a side dish or dessert!

Waste reduction tip: serve on plates made of clean ti leaf cuttings