Sweet Potato Leaves Stew

5 from 2 votes

African Sweet Potato Leaves Stew, also known as yam leaf stew or green stew, is an intensely flavorful, nutrient-packed dish that’s quick, affordable, and comforting.

Prep Time15

Cook Time1

Course: Drinks, Main Course

Cuisine: African

Servings: people

Calories: 322kcal

Author: Claudy

Equipment

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.

Nutrition