08/25/2026
Most people know what to do with a sweetpotato. They bake it, mash it, turn it into fries or use it in a holiday casserole. But what about the leaves?
Dr. Shahidul Islam, professor and graduate coordinator at the University of Arkansas at Pine Bluff and director of UAPB’s USDA Regulatory Science Center, says the leafy green tops of the sweetpotato plant deserve more attention as a nutritious and versatile food source.
In his research, Dr. Islam examines sweetpotatoes and their leaves, including their nutritional value, health benefits, culinary uses, production and potential role in sustainable food systems.
While Americans are accustomed to eating the root, sweetpotato leaves are already used as a vegetable in parts of Asia, Africa and the Caribbean, Dr. Islam said. They can be prepared in many of the same ways as spinach and other leafy greens.
“When people think of sweetpotatoes, they usually think only about the root,” he said. “But the leaves are also edible and contain valuable nutrients and other beneficial compounds. We have an opportunity to make better use of the whole plant.”
Read the full story here:
https://uapbnews.wpcomstaging.com/2026/08/20/more-than-the-root-uapb-researcher-highlights-potential-of-sweetpotato-leaves/
