Growing Sweet Potato Leaves

One morning, I bought a big bunch of very fresh sweet potato leaves from the road side stall.  After plucking the leaves off the stem, I then peeled the skin off the green stalks because with the skin on, they could be stringy and fibrous, unless they are very tender.  As I was about to collect the stalks and place them into the plastic bag to be thrown away, a thought came to me that maybe I should plant them instead. But then, I have not enough space to grow sweet potato leaves because the vines will spread out on the ground very fast.

So where shall I plant them?  I found a wide, round pot in my garden, once used as a fountain base but now left unused.  My partner agreed to drill some holes at the bottom of the pot for water drainage.  The pot's depth is about 25 cm (10 inches).  So sweet of my partner.

Sweet potato vines grow well in warm climate, with plenty of sunlight,  in warm drained soil and with plenty of space.  I do not have much space so I will make do with this pot.  I do not know whether I will get any sweet potatoes but I contented to just be able to harvest the leaves and shoots.

Cool climate and plenty of water will produce plenty of leaves and less potatoes. I grow my sweet potatoes from cuttings.  Bury the cuttings lying down, with only the young shoots exposed.  Every nodes on the stem will produce roots.

Sweet potatoes are not yams.  There are many variety of sweet potatoes.  There are red, yellow, orange, white and purple, etc.  Tubers or fruits of sweet potatoes, leaves and shoots are consumed by many.  They contain very high vitamin contents and are very nutritious.

This picture was taken after the leaves and shoots were harvested. The shoots and leaves will grow back very fast. I have to harvest early because the vines are growing out of the pot and on to the tiled floor below.

These shoots and leaves are very tender.  The plus point is I do not have to skin the stalks.  I love sweet potato leaves cooked in any way.  My favourite is to stir-fry these leaves with belacan and chili.  These leaves can also be cooked in soup, spicy curry or coconut milk, kunyit curry.  You can also simply stir-fry them with a little oil, garlic and a pinch of salt to taste.  And the easiest is to blanch them in boiling water, drained and place on plate.  Then drizzle some garlic or onion oil and oyster sauce or soy sauce over them.

The man who plants and the man who waters have one purpose,

and each will be rewarded according to his own labor.

For we are God's fellow workers;

you are God's field, God's building.

(1 Corinthians 3:8-9, NIV)