Mother Earth News Blogs > Real Food

Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Sweet Potato Leaves Recipe

Are sweet potato leaves edible? You bet they are! My family has been using a simple, yet traditional, Filipino sweet potato leaves recipe ever since I can remember. In Tagalog, the Philippines’s national language, sweet potato leaves are called kamote tops and this recipe is usually called kamote tops salad. Sweet potato leaves salad is my brother’s favorite Filipino dish. I decided to try to make it last night and adapted this kamote tops recipe to my taste. The recipe is as follows:


1 medium bunch of fresh kamote tops (or sweet potato leaves), trimmed 

5 cups water 

2 medium tomatoes, sliced or quartered 

1 medium onion, minced 

1 thumb-sized ginger, minced 

Juice of 1 lemon 

1 tbsp olive oil 

3 tbsp soy sauce 

 Sweet Potato Leaves Prep 2 


In a small bowl, combine ginger, lemon juice, olive oil and soy sauce.

Soy Sauce Lemon Juice Dressing 

Heat water in a pot, bring to a boil, add kamote tops and blanch for 30 seconds. Drain. Transfer to a serving dish.

Blanch Sweet Potato Leaves 

Pour the lemon juice mixture over the blanched kamote tops, add tomato slices and onions, and mix well. Serve.

Sweet Potato Leaves Salad 

I didn’t add the ginger because I didn’t have any on hand and I don’t usually use ginger in everyday cooking.

This dish is tradtionally served with freshly-cooked, piping-hot white rice. Mmm!

For a more traditional take, substitute the soy sauce for bagoong, which is fish paste, or patis, which is fish sauce.

Emylisa Warrick is an Online Editorial Assistant at Ogden Publications, the parent company of MOTHER EARTH NEWS. Find her on .

Photo Credit: Emylisa Warrick