From Our Farm
Sweet Potato Leaves
Sweet potato leaves are tender edible greens with a mild, slightly sweet flavor. Both young leaves and tender stems can be cooked, and they work especially well in quick stir-fries, soups and saucy vegetable dishes.
How it compares to Spinach
Sweet potato leaves can be cooked much like spinach, but they are usually a little sturdier and may keep more texture after cooking. Their flavor is mild enough for garlic, tomato, coconut milk, peanuts or chiles.
Storage & handling
- This entry is for sweet potato leaves, not leaves from ordinary white or Irish potato plants.
- Never eat ordinary potato leaves; they contain toxic glycoalkaloids.
- Choose young, undamaged leaves and tender stem tips. Remove thick or fibrous stems.
- Wash the greens in several changes of cool water because soil can cling to the leaves.
- Cook before serving unless you know the leaves were grown and handled for raw consumption.
3 Ways to Cook Sweet Potato Leaves
Garlic Sweet Potato Leaf Stir-FryA quick preparation that treats the leaves like a sturdy spinach.+
Ingredients
- 1 large bunch sweet potato leaves
- 1 tablespoon cooking oil
- 3 garlic cloves, minced
- 1 teaspoon grated ginger, optional
- 1 tablespoon soy sauce
- 2 tablespoons water
- Black pepper or chile flakes to taste
Instructions
- Separate tender leaves and stem tips from thick stems, then wash and drain thoroughly.
- Roughly chop the leaves and cut tender stems into short pieces.
- Heat the oil in a wide skillet or wok over medium-high heat.
- Add the garlic and ginger and stir for about 20 seconds, just until fragrant.
- Add the tender stems and cook for 1 minute.
- Add the leaves, soy sauce and water.
- Toss continuously for 2 to 4 minutes, until the leaves are wilted and the stems are tender.
- Season with black pepper or chile flakes and serve immediately.
Recipe adapted from NAFSAN Conservation Agriculture Nutrition Manual
Sweet Potato Leaf and Vegetable SoupA light vegetable soup in which sweet potato leaves replace spinach.+
Ingredients
- 4 packed cups sweet potato leaves and tender stems
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 medium potato or sweet potato, diced
- 1 can diced tomatoes, 14 to 15 ounces
- 4 cups vegetable or chicken broth
- 1 can white beans, drained, optional
- Salt, black pepper and lemon juice to taste
Instructions
- Wash the leaves carefully, remove tough stems and chop the greens.
- Heat the oil in a soup pot over medium heat.
- Cook the onion for 4 to 5 minutes, then add the garlic and cook for 30 seconds.
- Add the carrots, diced potato, tomatoes and broth.
- Bring to a boil, reduce the heat and simmer for 12 to 15 minutes, until the root vegetables are nearly tender.
- Add the beans, if using, and the chopped sweet potato leaves.
- Simmer for another 5 to 8 minutes, until the leaves and stems are tender.
- Season with salt, black pepper and a squeeze of lemon before serving.
Recipe adapted from Babaganosh
Sweet Potato Leaves with Tomato and PeanutA creamy, savory greens dish inspired by African preparations that pair leafy vegetables with tomato and ground peanuts.+
Ingredients
- 1 large bunch sweet potato leaves
- 1 tablespoon cooking oil
- 1 small onion, chopped
- 2 tomatoes, chopped
- 1 garlic clove, minced
- 1/3 cup natural peanut butter
- 1/2 to 3/4 cup water
- Salt and chile pepper to taste
Instructions
- Wash the leaves, discard tough stems and chop the tender leaves and stem tips.
- Heat the oil in a saucepan and cook the onion until softened.
- Add the garlic and tomatoes and cook until the tomatoes begin to break down.
- Stir the peanut butter into 1/2 cup water until smooth, then add it to the pan.
- Add the chopped greens and stir well.
- Cover and simmer over low heat for 8 to 12 minutes, adding a little more water if the sauce becomes too thick.
- Season with salt and chile pepper.
- Serve with rice, ugali or another cooked grain.
Recipe adapted from NAFSAN Conservation Agriculture Nutrition Manual
Want Sweet Potato Leaves in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
● ◎ ♥ ✉
Stay in the loop.
Get recipes, tips, and special offers straight to your inbox.
© 2026 Belle Nature. All rights reserved.
Privacy Policy Terms of Service Accessibility