Sweet Potato Leaves
Ipomoea Batatas (sweet potato) is a dicotyledonous plant that belongs to the bindweed family, Convolvulaceae. The vines are known as camote tops and are edible.
Crop Name
Sweet potato leaves (leafy green): The plant is a herbaceous perennial vine, bearing alternate triangle-shaped or palmately lobed leaves and medium-sized sympetalous flowers. The stems are usually crawling on the ground and form adventitious roots.
Culinary Use
The entire sweet potato leaf is edible. They can be boiled, stir-fried, steamed, or added to soups and salads. To reduce the bitterness blanche in boiling water for a few minutes before cooking.
Nutrition
Sweet potato leaves are fat-free. 1 Cup (64 g) 100 grams: 41 Calories. Daily Value: Potassium 312 mg (8%); Carbohydrate 7g, (2%); Fiber 1.9 g (7%); Protein 2.2 g (4%); Vitamin C (2%); Iron (3%); Vitamin B6 (10%); Magnesium (12%); Calcium (3%).
Cultivation
Sweet potatoes are a warm-season crop (summer & fall) that grows easily from slips and loves warm, moist temperatures. Harvest 90-125 days. Suitable temperatures are between 75°-95°F. Harvest leaves during the season to give potatoes room to grow.
Body Benefits
Sweet potato leaves contain antioxidants. The leaves could help with eye health, blood pressure, heart health, swelling, hair health, digestive system, and bone density.
Origin & History
The sweet potato originates in South America in what is present-day Ecuador. The domestication of sweet potato occurred in either Central or South America at least 5,000 years ago.