A Lifestyle Blog With An African Twist

Sweet Potato Leaves, Corned Beef and Caramelized Onions Tart

This recipe is for all of us who have kids born overseas who are not always keen on trying our African dishes (feel free to take a deep breath, fist pump or dance around the room) chai, the struggle is real.

Back in Sierra Leone if you do things a little differently especially if you do it like the "white man" people jokingly say you are trying to be shwen-shwen (meaning aristocrat).  Well if you live with a nine year old who use to eat everything but now wants to know all the ingredients in every dish before he will even try it, one has to resort to shwen-shwenlizing.    In Sierra Leone, it is unheard of to cook sweet potato leaves in a tart (okay, we just don't cook tarts, ain't nobody got time for that, ain't nobody got time, ain't nobody got time. In my Sweet Brown voice) but they say when you go to Rome, do as the Romans do, so here am I, shamelessly tarting my sweet potato leaves.  

So let me show you how I did it.   The ingredients I used are:
2 sheets of short crust pastry (thawed), a handful of sweet potato leaves, 4 tbs extra virgin olive oil, 1 tbs butter, 3 brown onions (I caramelize 2), 1 can corned beef, 2 cloves garlic, 5 large eggs, 1/2 cup milk, 1/2 tsp each of black pepper and cayenne pepper.
Firstly I sliced two of the brown onions and slow fried it with two tablespoons of olive oil and 1 tablespoon butter still its dark brown as shown above. (it took about 40 minutes)
 Then wash the sweet potato leaves and removed the stems
 Then shredded the leaves (this is how we shred it back home but feel free to use a chopping board)
 Pour the remaining olive oil into a wok and saute 1 onion till soft
 then add corned beef, minced garlic, cayenne pepper and black pepper and cook for 2 minutes
 Then add the sweet potato leaves and cook for about a minute
 Now lightly oil the tart dish and line with the short crust pastry 
 Then blind bake by putting a sheet of baking paper on top of the pastry then fill with rice or beans and bake for 8 minutes or until just cooked at 180C fan forced
 Add milk to eggs and whisk to blend.  You can add a bit of salt here but I didn't because the corned beef is quite salty and the pastry has also got salt in it.
 Now fill the pastry shells with the corned beef mixture
 Top with the caramelized onions
 Then pour the egg mixture over it and bake at 160C for a further 10 minutes or till its set
 Doesn't it look delicious?
 Served with a bit of  "lie lie" salad.

Again, I thank you for stopping by to read this week's post.  Give it a go and if you do, let me know what you think.  Have a fabulous week and see you at your blog space.  Kisses!!

27 comments

  1. Haha this is really shewn shewn, but I will love to try it cuz potato leaves is my favorite plasase(hope the spelling is correct) shame on me as am krio and can't write it for penny. Getting married to a mende man who eat cassava leaves for every meal is hard to try anything new in our home. But love the improvisation oh how I want to leave in my home and wash all these delicious meal. You said it right when in Rome we do as the Romans do. Enjoy your week

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    1. I hope you try it Sonia, it's reaaally good and I think your hubs will enjoy it. You know you are always welcome in Perth darling girl.

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  2. First time hearing about these potato leaves and it looks yummy. Have to show this to my Sis. Enjoy!

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  3. I have never had sweet potato leaves before, but this looks so good!!

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  4. This looks so tasty, I could just eat a slice :)

    Thanks for sharing at Creative Mondays, pinning :)

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  5. Wow!This Looks so delish!! Yum!
    Well done, Elsie. and thanks for stopping by! :)

    xxx
    ChiChi

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    1. Hey ChiChi, thanks for coming over sweetie.

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  6. oh wow this looks really goood! thanks for sharing!

    lifeisashoe

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    1. Thanks for visiting Celyn, love your blog's name. I will come over for some shoe envy :).

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  7. Replies
    1. Valeria dear, I can tell you it was a winner!

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  8. I'm seriously salivating here! wow! Never heard of cooking potatoes leaves but this looks so yummy I will eat it without even second guessing. Thanks for the visit!!!
    www.effortlesslady.com

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  9. Que delicia deu água na boca blog maravilhoso seguindo,
    tenha uma semana abençoada.
    Novo vídeo: https://www.youtube.com/watch?v=WflDsh0kjCo

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  10. Shwen shwen hahahahahhaaaa. Elsie you just perfected the act of getting me to almost choke laughing. I love it. And I love how it turned out shwen shwenlized or not, omg I can't. I'm bookmarking this post cos I'd like to try out this recipe sometime. Will let you know how it turns out. Good morning my friend and have a great day.
    http://fashionablyidu.blogspot.com/

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    1. Oh me gosh Idu, please don't choke but I am always glad to give you a good laugh when you visit lol and cross my heart you will love it.

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  11. All my life, I have eaten sweet potatoes, I have never seen or eaten sweet potato leaves. Very nice dish!! Thanks for sharing dear. It really looks delicious .


    http://www.thefashionstirfry.com

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    1. Busola sweetie, it was as delicious as it looks. Oh wow, its very common back in Sierra Leone and I think Liberia too.

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  12. Replies
    1. Thanks for stopping by beautiful twinnies. Love your blog.

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  13. Looking at this made my mouth water! so very delicious!
    Planning to try it out. Thanks for sharing...
    www.styledbymilly.com

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Thanks for checking out my blog and leaving me a comment. I love reading your views as they inspire me to continue doing this blog. Love Elsie

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