yes, the same. leaves are not eaten raw. you blanch them quickly in boiling water and remove just as quickly as you put them. just as you make salad, you put whatever you want to the blanched camote tops (or leaves, as you call them). we usually put some vinegar,soy sauce, tomatoes unto the mixture.

Thank you. Do some varieties of sweet potatoes have better tasting leaves than others?

Lately in north Texas, people have been planting what seem to be sweet potatoes with decorative leaves, as summer ground cover. Some decorative varieties have bright yellowy green leaves, and some have dark purple leaves. And both colors are different than the regular green leaves of more usual sweet potatoes!

"Do some varieties of sweet potatoes have better tasting leaves than others?"

Absolutely. The kamote that I grew when I lived in San Diego was really great for greens. Not so great for tubers, though, since they wandered up to 3 feet away from the plant in all directions. (!!!)

I tried some of the ornamental sweet potatoes several years ago. The leaves had a strong, almost chemical flavor - very unpleasant.

If you have an Asian store near you that sells the shoots, it might be the best way to avoid disappointment. Cut the leaves from the stems, place the stems in water, and cook the leaves. If you like them, allow the stems to root (they do so very quickly) and set them out when the weather warms. I do this for the variety that I grow now; it is not the same as what I grew in San Diego, but still good.

Thank you again!

Rereading my last post, I realize I was unclear regarding the rooting of the stems. Starting with about a 6" length, they should be immersed in water only up to the first node (which should be the oldest one) where the roots will form. Deeper than that, and many will rot. A few will generally rot anyway, regardless of technique... so start with more shoots than you intend to plant.

Best case scenario, they all survive, and you give some plants to friends.