The leaves of the sweet potato plant — a West African primary cooking green, more nutritious than the tuber, stewed with palm oil throughout the West African diaspora.
In Sierra Leone and Liberia, potato greens are a daily staple. US diaspora communities eat sweet potato leaves regularly — a practice invisible to mainstream American nutrition. The sweet potato plant gave both tuber and greens — both were eaten.
Sweet potato leaves have more protein than the tuber (4.4 vs 2.0g/100g) and higher beta-carotene than the root. Their antioxidant capacity exceeds kale. Multiple studies confirm blood glucose lowering effects in diabetic models — the leaves, not the tuber, carry the anti-diabetic compounds. Iron content is significant and well-absorbed with acidic ingredients (tomatoes, lemon).
Young leaves and tips are most tender — pick the top 3-4 leaves and growing tip. Wash well. Chop and stew in palm oil (or olive oil) with onions, tomatoes, crayfish, and protein 20-30 minutes until soft. Can also be added raw to smoothies.
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