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Sweet potato leaves

Vegetables · Leafy greens

Sweet potato leaves

Tender leaves and shoots of the sweet potato vine, stewed in West African sauces or stir-fried in Asia.

Also called: potato leaves, potato greens, sweet potato greens, kamote tops, feuilles de patate

Around the world: feuilles de patate douce (fr)

2 recipes with it

Photo: MEvalyn, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Sweet potato leaves are the heart- or lobe-shaped green leaves and soft vine tips of the sweet potato plant. They are mild and tender, cooking like spinach. In Sierra Leone and Liberia they make potato-leaf stew; in Taiwan and the Philippines (kamote tops) they are stir-fried or blanched.

Ipomoea batatas (leaves)

How it’s used

  • Potato-leaf stew with palm oil
  • Stir-fried with garlic
  • Blanched with a dipping sauce
  • Added to soups

Characteristics

Taste
Mild, slightly sweet and grassy.
Texture
Tender leaves, slightly crunchy stems.
When cooked
Wilts fast; strip tougher stems first.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Refrigerate wrapped and use within a day or two.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
42 kcal
Protein
2.49 g
Carbohydrate
8.82 g
Fat
0.51 g
Fibre
5.3 g
Sugars
— g

USDA FoodData Central: Sweet potato leaves, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Spinach — Close in texture; cooks a little faster.

Related ingredients

Recipes with sweet potato leaves

More leafy greens