Spoon the starch into the leaves, then wrap them into little bundles. Since I didn’t have island cabbage, I used spinach and rainbow chard.
As a result, I had to modify the method – instead of bundling and twisting, I did more of a stuffed grape leaf: folding the sides over the sweet potato,then rolling the whole thing up. I found the method tricky, so make sure you have extra leaves on hand, to account for accidents. You’ll note that I have a mix of the spinach and rainbow chard.