Name: Sweet and Spicy Sweet Potato Leaves
Prep time: 10 min
Cook time: 2 min
Total time: 2 min
Yield: 2
Ingredients: 4-6 cups Sweet Potato Greens; 1 TSBP Sunflower Seeds; 2 garlic cloves; 1-2 red cayenne chillies (or your favourite); 1/4 cup chopped parsley; 1 tsp Olive oil; 1 TSP Red wine vinegar; 1 TSP Maple syrup (or honey); 1 TSP Tamari (or soy sauce); 1 /4 cup finely chopped red onion

If you’re looking for a delicious, nutrient-packed way to use sweet potato leaves, this sweet and spicy greens recipe is the perfect choice. They are not only edible but also highly nutritious, making them a fantastic addition to your homegrown meals.

During the warmer months, when sweet potato vines are growing abundantly, their tender leaves make an excellent spinach substitute. Pairing them with chillies, which also thrive in the heat, creates a flavorful and seasonal dish straight from your garden.

In this recipe, we’ll sauté fresh sweet potato leaves with a blend of sweet and spicy ingredients, making it a perfect side dish or a hearty topping for rice, noodles, or even grilled meats.

Why Eat Sweet Potato Leaves?

Many people don’t realize that sweet potato leaves are 100% edible and packed with vitamins A, C, and K, as well as iron, calcium, and fiber. Unlike regular potato leaves (which are toxic), sweet potato leaves are safe to eat and have a mild, slightly sweet taste with a soft, spinach-like texture when cooked.

Some benefits include:

✅ Nutrient-dense – High in antioxidants, vitamins, and minerals
✅ Easy to grow – Thrives in hot weather, requiring minimal care
✅ Great for permaculture gardens – Offers dual-purpose harvests (leaves and tubers)
✅ Versatile – Can be stir-fried, steamed, added to soups, or blended into smoothies

Instructions

1. Prepare the leaves

Pick and wash the leaves thoroughly (see notes for tips).
Pat dry and remove any tough stems.

2. Chop the aromatics

Finely slice the onion, garlic, and chilli.
If you prefer a milder spice level, remove the chilli seeds before slicing.

3. Mix the sauce

In a small bowl, combine the soy sauce, honey, and other sauce ingredients.
Stir well to ensure all flavors are blended.

4. Stir-fry the greens

Heat a large wok or frying pan over medium-high heat.
Add the greens and ¾ of the sauce mixture.
Stir-fry until the greens have wilted but remain vibrant.

5. Serve and garnish

Transfer to a serving dish and drizzle with the remaining sauce.
Sprinkle with sunflower seeds and garnish with edible flowers if desired.
Serve immediately and enjoy!

Sweet and Spicy Sweet Potato Leaves

Yield: 2-4

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 2 minutes

Chilli and sweet potato greens are both thriving in the warmer months. This sweet and spicy side dish is a great way to combine the two.

Ingredients

Greens

4-6 cups Sweet Potato Greens
1 TSBP Sunflower Seeds

Sweet and Spicy Sauce

2 garlic cloves
1-2 red cayenne chillies (or your favourite)
1/4 cup chopped parsley
1 tsp Olive oil
1 TSP Red wine vinegar
1 TSP Maple syrup (or honey)
1 TSP Tamari (or soy sauce)
1 /4 cup finely chopped red onion

Instructions

Pick and wash your sweet potato greens well (see notes)
Finely slice Onion, Garlic and Chilli. Remove the chilli seeds if you don't want it too spicy (I prefer no seeds).
Add the rest of the sauce ingredients together and mix well.
Heat a large wok or frying pan on medium-high heat.
Add sweet potato greens and 3/4 of the sauce mix and stir-fry until the greens have wilted.
Place on a side dish and top with the remaining sauce along with Sunflower seeds and flowers to serve. Serve immediately.

Notes

Sweet Potato Greens excrete a white milky substance when picked. This can cause allergies to sensitive skin. Rinse well.
Sweet potato leaves will wilt to less than 1/4 the original size just like spinach does.
Choose young sweet potato leaves and shoots - the newest 4-5 leaves.
Add and swap for other greens such as spinach or chard.
Make it as mild or as spicy as you like by adding in or removing the seeds.

Recipe Variations & Substitutions

🌿 No sweet potato leaves? Substitute with spinach, kale, chard, or amaranth leaves.
🌿 Prefer it milder? Reduce the chillies or swap for sweet bell peppers.
🌿 Add protein by tossing in tofu, shrimp, or shredded chicken.
🌿 Make it heartier by serving over rice or mixing with noodles.

Tips & Substitutions

Handling the Leaves – When picked, sweet potato greens release a white, milky sap, which may cause irritation for sensitive skin. If you have skin allergies, wear gloves when handling or wash your hands immediately after.

Wilt Factor – Like spinach, sweet potato leaves shrink significantly when cooked, reducing to less than 1/4 of their original size. Keep this in mind and adjust your portion size accordingly.

Best Leaves to Use – For the most tender and flavorful greens, choose the youngest 4-5 leaves at the tip of each vine. Mature leaves can be tougher and slightly bitter.

Swap & Customize – Feel free to mix in or replace the leaves with spinach, chard, or other leafy greens from your garden.

Control the Spice – Make this dish as mild or fiery as you like by adjusting the amount of chillies or removing the seeds for a milder flavor.

Sweet Potato Leaves

They are an underrated garden gem, offering incredible health benefits and a delicious, versatile flavor. If you grow sweet potatoes, don’t let the lush green vines go to waste—try this sweet and spicy stir-fry for a quick, nutritious meal! I also add them to any soups, curries, and stirfries for extra greens.

Have you ever cooked with them? Let me know in the comments 👇