Sweet Potato Leaves Stirfry

When was the last time we had a veggie recipe here? I feel like it’s been forever. And I say this every single time I post a veggie recipe. Some things need to change around here! 😀

I’ve been cooking a lot but just hadn’t taken the time to write about them. I though of writing about a type of greens that I never used to appreciate as a kid but now that I’m all grown up (I think!), I kinda like it a lot.

You’ve heard of sweet potatoes and all that but have you ever had sweet potato leaves? Hmm? They’re really pretty, methinks.
Sweet Potato Leaves Stirfry 1

I bought a large pack recently and love how that are already pre-peeled for me. Sometimes when they have it in the market, the leaves are still attached to stems and you’d have to pluck them off. This one has everything nicely done. Gotta thank those people working behind the scenes.
Sweet Potato Leaves Stirfry 2

I decided to go simple with this  veggie by only using ginger, garlic, shallots and a tomato. Restaurants usually stirfry this with garlic alone so my version can be considered the fancier rendition. Haha! Oh, with less oil too! Restaurants tend to soak them with so much oil, it’s not even funny.
Sweet Potato Leaves Stirfry 3

In addition to those previously mentioned, we also need a little corn starch and fish sauce. Seems weird to use corn starch but it’s commonly used with this veggie to make it silky and soft. It really does work! Trust me.
Sweet Potato Leaves Stirfry 4

Give the aromatics a little time in the pan to soften and get really perfumey.
Sweet Potato Leaves Stirfry 5

Here’s where the corn starch enters. Just toss it in and stir it around for a couple of seconds.
Sweet Potato Leaves Stirfry 6

And then toss all those lovely greens into the pan. It looks like a lot but ha!
Sweet Potato Leaves Stirfry 7

Once the leaves have withered some, the chopped tomato goes in to warm through.
Sweet Potato Leaves Stirfry 8

And here we have a bowl of soft, silky sweet potato leaves!
Sweet Potato Leaves Stirfry 9

No, silly, they taste nothing like sweet potatoes. I’d say they taste more like choy sum. Bitter greens kind of flavour.
Sweet Potato Leaves Stirfry 10

And that, my friend, is what I love.
Sweet Potato Leaves Stirfry 11

What kind of interesting greens do you like? I wish we have kale here because I’d most certainly love to have some super in my food. Maybe in the future someone will begin to grow and sell them here. But until then, these ones would have to do!


“Take away the dross from the silver, and there shall come forth a vessel for the finer.” (Proverbs 25:4)

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Sweet Potato Leaves Stirfry
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Chinese
Serves: 4
  • 1 pack (appx 400gm or 14oz) Sweet Potato Leaves, trimmed & plucked from stems
  • 3 slices Ginger
  • 2 Shallots, peeled & thinly sliced
  • 2 cloves Garlic, peeled & minced
  • 1 Tomato, chopped
  • 1½ tbsp Canola Oil
  • 1 tsp Corn Starch
  • 1 tbsp Fish Sauce
  1. Thoroughly wash and pluck leaves from stems, if not done already.
  2. In a saute pan, heat up oil & saute ginger, shallots & garlic for 1 minutes or until shallots are translucent and garlic is beginning to turn brown.
  3. Sprinkle in corn starch and stir around for about 10 seconds.
  4. Toss in sweet potato leaves & fish sauce. Stir around until leaves have slightly wilted, about 1 minute. Add a splash of water if pan is too dry.
  5. Add in chopped tomato and stir. Leave to cook and soften further, covered, for another 2 minutes.
  6. Dish up immediately and serve.

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  1. I’m pretty sure I tried this one at least once. I asked my husband and I think he said it’s sweet potato leaves. I had never seen these in Japan, so I thought it’s interesting. I love how you stir fried with tomatoes! Looks healthy and delicious!

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