Sweet Potato Leaves (Yam Leaves)

[Boniatos (Caribbean); Talbos ng kamote (Philippines); Rau Lang (Viet); Di gua ye (Taiwan); Hong shu ye, Fan shu ye (China); Matembele (Congo); Ipomoea batatas of family Convolvulaceae]

What is sold as "Yam Leaves" in the markets is invariably Sweet Potato Leaves, because many real Yams have somewhat toxic leaves. Sweet Potato leaves are a popular green in much of the world, and they can be used as a substitute for the closely related Water Spinach, which is illegal in much of North America, but the texture of the stems will be different.

Sweet Potatoes originated in the Americas, but are now grown worldwide. They are easy to grow in tropical, subtropical, and warmer temperate regions, with good yield, and are a major crop. Even in many growing regions it is not commonly known that the leaves are edible and nutritious.

Buying:

Here in Southern California, these leaves are easy to find in Asian markets, particularly Philippine markets. They are sold in bundles "on the vine", and are always sold as "Yam Leaves".

Yield

A typical 14 ounce bundle will yield between 6 and 8 ounces of leaves with stem on, depending on how much vine is included. Leaves without stems would be between 4.5 and 6 ounces.

Cooking:

While Sweet Potato Leaves can be eaten raw, they are most often cooked, by blanching, steaming, stir frying, and in soup. In all cases, cooking of the leaves should be short, as with spinach. The leaf stems can be included if reasonably tender. Here are ways they are used in various regions, though there may be exceptions to each.

Korea:, only peeled leaf stems are used (fresh or dried) and the leaves are discarded (see Sweet Potato Stems page). Peeling leaf stems is very tedious.

Philippines and the rest of Southeast Asia: the leaves are used whole with leaf stems left on. Salads, soups, and stir fries are popular.

China: for soups, the stems are chopped fairly fine and the leaves less fine. Leaves are used whole and stem-on in stir fries.

India: the leaves and leaf stems are are chopped small for Parippu Kootu and fine for Raita.

West, East, and Central Africa: leaves are used without stems, and generally chopped medium or small. Stews are popular, served beside a paste made from various root vegetables - rice too, but it is expensive.

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