15/04/2026
Last year I planted sweet potato in a bag, but the leaves continued growing on the ground after harvested. Yesterday a friend sent a message about using potato leaf for porridge. We spoke today extensively and she said to me Google it.
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So I asked Meta AI, Is sweet potato leaves edible? What are the health benefits and how can I use it?
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Below is the response.
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Yes — sweet potato leaves are edible and super common in Nigeria. You probably know them as _potato leaves_, _anamo_, or _efo dankali_. They’re not just safe, they’re a hidden superfood.
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Are they edible?
100% yes. Unlike regular potato leaves which are toxic, _sweet_ potato leaves are non-toxic and eaten across West Africa, Asia, and the Pacific. Both young shoots and mature leaves work.
Health benefits
Sweet potato leaves beat many “fancy” greens on nutrition:
Nutrient/Benefit Why it matters
**Iron** Higher than spinach. Helps fight anemia and fatigue
**Vitamin A & C** Big for immunity, skin, and eyesight
**Vitamin K** Blood clotting + bone health
**Polyphenols** Antioxidants that fight inflammation
**Fiber** Gut health, keeps you full, helps blood sugar
**Low calorie** ~35 cal per cooked cup, so great for weight control
**Blood sugar control** Compounds in the leaves may improve insulin sensitivity
Fun fact: Per gram, sweet potato leaves often have more polyphenols than kale.
How to use them – Naija style + others
1. Soup/Sauce
This is the main one. Wash well, chop, and add to egusi, ogbono, or groundnut soup in the last 5-7 minutes. They cook faster than ugwu. Also makes a great standalone _potato leaf sauce_ with palm oil, pepper, onion, crayfish, and fish/meat.
2. Stir-fry
Quick garlic + onion + a little oil for 3-4 mins. Add salt/seasoning. Perfect with yam, rice, or plantain.
3. Stew base
Blend with tomato/pepper for stew. Adds nutrients without changing taste much.
4. Tea
Steep fresh or dried leaves in hot water 5 mins. Mild, earthy taste. Used traditionally for immunity.
5. Smoothies
Young tender leaves blend well with banana + pineapple. You won’t taste the “green.”
Prep tips
- Pick young, tender leaves — less bitter, cook faster
- Wash thoroughly to remove sand/grit
- Don’t overcook — 5-8 mins keeps nutrients and color
- Slightly bitter when raw, but cooking removes it
*Heads up*: If you have kidney stones, eat in moderation. Leaves contain oxalates like spinach. Also, cooking reduces them.
P.S. I stir-fry sweet potato leaf with palm oil and enjoyed it with rice this evening. 😋 So delicious.