row of sweet potato leaves

While sweet potato leaf has deep roots in several African cultures, collard greens have deep roots in Black American culture. They’re a soul food staple passed down through generations. Collards were among the few things the enslaved Blacks were able to grow for themselves and even earn money with.

Simmered greens (with their savory potlikker) became a post‑Emancipation comfort food. Black poets and chefs alike call collards a symbol of resilience and tradition, noting that their deep, earthy flavor carries the wisdom of our ancestors. Every New Year’s Day many Black Americans still honor that legacy by eating greens (for prosperity) alongside black‑eyed peas (for luck) and cornbread. This ritual echoes African and Southern heritage.

Collards vs. Sweet Potato Leaf

At our small urban farm, we love collards, but we also know the struggle: collards bolt (begin to produce seeds) or turn bitter in the blazing Mid-Atlantic summer heat and get ransacked by pests. But that’s when our sweet potato vines kick into high gear. Sweet potatoes (the starchy roots we often call yams or candied yams) actually produce goo-gobs of tender leaves all summer long. While sweet potato leaf is usually ignored in American cooking, they have an honored place in African and Asian cuisines. On our farm, we’ve learned they’re a delicious, heat‑tolerant alternative to collards.

In fact, across West Africa (in places like Sierra Leone and Liberia) sweet potato leaf is a common stew green–one of many leafy vegetables used in nourishing stews. In Sierra Leone they call it petehteh leaf in Krio, saying “di petehteh leaves e sweet,” and make stews with palm oil, peppers, okra, and other local flavors. This African tradition reminds us that the entire sweet potato plant is a valuable food.

Sweet Potato Leaf Nutrition

Not only are sweet potato leaves culturally significant, they’re a nutritional powerhouse. You may be surprised to discover some of the benefits of sweet potato leaf to your diet. A single cup of cooked sweet potato leaf has around 22 calories, but it offers us fiber, protein, and almost no fat. They’re rich in vitamins A, C, and especially K. That one cup has roughly 58% of your daily vitamin K need and contains B‑vitamins and minerals like calcium, iron, magnesium, and potassium.

Many cultures call sweet potato leaves a longevity or anti‑cancer vegetable because they’re high in antioxidants and anti‑inflammatory compounds. This is why our ancestors and other cultures throughout the world grow sweet potatoes. Beyond the roots, there’s also the leaf crop. The vines cover the ground, help retain the soil moisture and produce fresh greens all summer long.

Why Grow Sweet Potato Leaf

Growing sweet potatoes is also easier in the heat than collards. Sweet potato vines are known to grow well in a variety of climates, including the hot and humid, as well as drought conditions. On our urban farm, as soon as July hits and the days stay hot, our collards wilt or bolt. That’s if the aphids, cabbage loopers, and harlequin bugs don’t make it their daily feast first. The sweet potato leaves keep unfolding bigger and greener in the midst of it all.

Because these vines spread quickly, they’re like a living mulch, protecting soil and crowding out weeds. We cut the long vines that have crossed the street every few weeks (leaving the crown intact) and harvest a steady supply of yummy leaves. In summer salads and dishes, these leaves stay soft without the bitter bite that collards get in this humid summer heat.

How to Cook Sweet Potato Leaf

Here are three of our favorite ways to turn those abundant sweet potato leaves into flavorful meals. These are cooking methods inspired by traditions from our ancestors’ kitchens around the world. You’ll be so glad you tried these recipes using sweet potato leaf.

1. West African–Style Leaf Stew

This hearty plasas (leaf stew) is inspired by Sierra Leonean cuisine. Start by sautéing onions and Scotch bonnet peppers in a little palm oil or coconut oil until fragrant. Add finely chopped sweet potato leaves (stems and all) along with sliced okra or eggplant if you like, and a spoonful of West African ogiri or a dash of fish sauce for umami (you can also use a bit of miso or stock). Let everything simmer briefly with a splash of water or broth.

Finally stir in drained beans or chunks of sweet potato for body. The result is a rich green stew where the leaves melt into the sauce. In Sierra Leone, they say these nourishing stews remind us that simple ingredients can sustain us. Serve this over rice or your favorite swallow (think fufu or kenkey).

2. Garlicky Stir-Fry (Asian-Style Greens)

Stir-fry sweet potato leaves with garlic and ginger. These tender greens cook up quickly like spinach. In many Asian cuisines, sweet potato leaves are known as “yam leaves” and treated just like a leafy veggie such as spinach or kale.

We love a simple stir-fry: heat a little oil in a pan, add smashed garlic and sliced ginger, then toss in the washed leaves. Stir constantly for just a couple minutes. Season with soy or tamari, a pinch of salt and chili flakes or oyster sauce to taste. You can also add sliced sweet peppers, mushrooms, or a dash of sesame oil. The bright green leaves take on the savory-garlic flavor and make a perfect 5-minute side dish. 

3. Green Pesto or Sauce

Think outside the pot! Sweet potato leaves can also be blended into a green sauce or pesto much like spinach or kale. For example, briefly blanch or steam the leaves until soft, then combine them in a blender with garlic, nuts (pine nuts or walnuts), a squeeze of lemon, olive oil and a bit of Parmesan or nutritional yeast. Puree into a pesto and toss with pasta, grains, or spoon over grilled veggies.

Another idea: blend raw sweet potato leaf with ripe banana, pineapple, or mango and a little ginger into a bright green smoothie or cold soup. The leaves are mild and slightly sweet (Krio cooks say “sweet potato leaves e sweet”), so they blend well without overpowering other flavors.

Final Thoughts on Sweet Potato Leaf

No matter how you cook them, sweet potato leaves are versatile enough to replace collards in almost any recipe. At our farm, experimenting with these “forgotten” greens has become a way to honor both Black American and African food traditions. Next time you’re tending your garden or visiting our farmers market, ask about the sweet potato leaf. You’ve gotta give them a chance this summer. They’re a great place holder when you can’t get collards. Give sweet potato leaves a chance. They may surprise you and become the next proud staple on your tab