Sweet potato leaves contain niacin, thiamine, riboflavin, fiber, beta-carotene, and vitamins A, B, C, D, E, and K. They also contain essential minerals such as sodium, potassium, calcium, zinc, magnesium, phosphorus, and manganese.
Sweet potato leaves can be consumed in both raw and cooked applications such as blanching, sautéing, or stir-frying. They can be used raw in salads, green smoothies, or in place of any leafy green, such as spinach or other greens. The simplest way to prepare Sweet potato leaves is to blanch them in hot or boiling water or steam to retain maximum nutritional value. They can also be sautéed with garlic and olive oil or cooked in coconut milk and served over rice or pasta.
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