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Sweet potato shoots (Ipomoea batatas) are the tender vine tips, young stems and leaves of the sweet potato plant, eaten as a cooked leafy green rather than for the familiar tuber. Known as talbos ng kamote in the Philippines, they are a mild, faintly earthy, slightly mucilaginous green — quick to wilt, often blanched for salads or simmered into stews — and a cheap, abundant staple across the Philippines, West Africa and East Asia.
What to look for, from springy tips, stems snap wet to yellow, limp, slimy at the tie.