African Sweet Potato Leaves Stew, also known as yam leaf stew or leafy green stew, is an intensely flavorful, nutrient-packed dish that’s quick, affordable, and comforting.
Sweet potato leaves are Popular across many African and Asian cuisines. This leafy green stew is rich in vitamins and fiber. It comes together with simple ingredients like garlic, onions, palm or vegetable oil, and fresh seasonings.
This dish showcases the ingenuity of African cooking, where nothing goes to waste; from the roots, stems, and leaves, every part is used in the cooking process. Africans eat a variety of leafy greens, stews, and sauces, such as Efo Riro in Nigeria, Eru, Njama Njama, and Ndole in Cameroon, among many others.
These African sweet potato greens are best served with boiled plantains, cassava, or white rice. This sweet potato leaves stew is incredibly satisfying, and it's that kind of meal that brings back childhood memories.
Why You'll Love This Recipe
- Sweet Potato Leaves are a powerhouse of nutrients.
- It is a versatile dish that can be made vegan or with various types of meats, and can be enjoyed with a wide range of sides, including rice, potatoes, yams, and cassava.
- This yam leaves stew is similar to spinach and callaloo with a savory undertone.
- It’s a one-pot stew that comes together in about 30 minutes—perfect for busy weeknights or meal prep.
- Ingredients can always be adjusted to suit individual preferences.
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Recipe Ingredients
- Sweet Potato Leaves: The real star of the show. The stems are soft and tender, so no need to cut them off.
- Onions: Add a savory depth of flavor to the stew.
- Red Palm Oil: A very important ingredient to give that traditional taste.
- Red bell pepper: To boil meats and add to the stew. For flavour and taste.
- Salt and Seasoning powder to taste
- All-purpose seasoning to taste. Use preferred seasonings.
- Habanero peppers for a kick of heat.
- Meats: I used smoked chicken, beef, smoked fish, smoked shrimps, and crayfish. They add a smoky flavor and aroma. Feel free to use any proteins.
How to Make African Sweet Potato Leaves Stew.
- Boil the meats with the seasonings listed below in the recipe card until tender.
- Thinly slice the sweet potato leaves and put them in another pot over medium heat. Add the chopped onion, peppers, and seasonings, and allow to cook until it start releasing liquid.
- Add palm oil, cooked meats, crayfish, and smoked shrimp and simmer. Adjust with more water or broth.
- Serve over rice or any side.
Important Recipe Tips
- Ensure you use young, tender leaves, as older ones can be bitter and harsh. Wash thoroughly.
- Ensure you have some broth from the meat to adjust the consistency of the stew.
- Thinly slice the potato leaves, and while cooking, do not cover the pot, so that it doesn't turn brown. You want to maintain that green, vibrant color.
- Potato leaves tend to release a lot of water during cooking, so do not add water until they have released most of their water. Then, you will know whether you need to add more broth or not.
- Do not overcook the leaves, as they will become too soft and lose their colour.
- Add a generous amount of onions to this recipe for flavor.
- You can always customise the spice or heat level.
- Some people usually add eggplant and a few okra to make it very soft.
Recipe FAQs
Yes.
Rich in iron, calcium, and fiber. Supports immune health and promotes healthy digestion.
Store in an airtight container in the refrigerator for 3 days and then freeze for up to a month. Thaw in the fridge and reheat on low heat with a small amount of water and oil.
It is found fresh and frozen in Asian and African grocery stores. It is labeled as "Yam leaves," not potato leaves.
More African Recipes to Try
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Sweet Potato Leaves Stew
Equipment
- Bowls
Ingredients
- 1 lb Sweet potato leaves/yam leaves washed or 2-3 packs already chopped frozen version
- 1 kg Beef, tripe and smoked chicken washed, use any meats of your choice
- 1 cup Palm oil
- 2 teaspoon Salt 1 teaspoon for the meats
- 2 teaspoon Bouillon 1 teaspoon for the stew
- 1 teaspoon All-purpose seasoning
- 4 Garlic cloves
- 1 large Red bell pepper deseeded
- ¼ cup Crayfish
- 1 large Onion
- 1 Scotch bonnets
- 3 cups Water
Instructions
- Add the onion, bell pepper, and garlic to a food processor or blender. Blend or process.1 large Red bell pepper, 1 large Onion, 4 Garlic cloves
- Add the washed meats, water, half of the onion, pepper, and garlic mix (save some for later), 1 teaspoon of salt, and 1 teaspoon seasoning powder to the pot, and cook until tender. You should have about 1- 2 cups of broth remaining.1 kg Beef, tripe and smoked chicken, 3 cups Water
- Wash and chop the potato leaves on a chopping board. Set aside. If using the frozen version, thaw and squeeze excess water.1 lb Sweet potato leaves/yam leaves
- In another pot, add the chopped potato leaves, remaining onion mix, salt, broth, all-purpose seasoning, and seasoning powder. Let it cook until the leaves are tender, about 15 minutes. The leaves will release water, so be careful how you add the broth.2 teaspoon Salt, 1 teaspoon All-purpose seasoning, 2 teaspoon Bouillon
- Add the palm oil, cooked meats, crayfish, and scotch bonnet. Give it a good stir and let it simmer for about 3-5 more minutes. You can adjust the consistency with water or let some water dry. You can also change the taste.¼ cup Crayfish, 1 Scotch bonnets, 1 cup Palm oil
- Serve over boiled rice and enjoy.
Notes
- Use young, tender leaves – Older sweet potato leaves can be tough and bitter.
- Wash thoroughly to remove any dirt or grit before cooking.
- Thinly slice the leaves and do not cover the pot while cooking to preserve their vibrant green color.
- Potato leaves release water naturally—avoid adding water until they’ve cooked down. Then adjust the consistency with broth.
- Do not overcook, this helps retain their texture and nutrients.
- Add plenty of onions for depth and natural sweetness.
- If using meat, reserve some broth to thin the stew as needed during cooking.
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Bilikis says
Thanks for the recipe ma
Deep flavours and very easy to make. African flavours made with sweet potato leaves.