Sweet potato, yam, kumara, camote or kamote. They're the same, a perennial trailing herb known
scientifically as Ipomoea batatas. They come in many colors, shape and sizes.
The root is usually eaten as a
snack. In its simplest, boiled camote with a pat of butter is a cheap snack. You can
also mash it with milk and sugar. But I
usually avoid camote because of the repercussion later. My mother used to make camote
chips which is quite nice, actually.
Camote leaves - tinangkong variety
Camote tops (the young leaves) are used as a vegetable such as addition to stews or
as a salad.
Kamote Tops
According to Domingo A. Madulid's A Pictorial Encyclopedia of Philippine Ornamental Plants,
kamote is native to tropical America and was introduced to the Philippines during the
Spanish period. It is widely cultivated for its edible tubers and leaves. Occasionally grown as an ornamental back home but
I have seen it here in the US in pots and in street medians.
Camote tubers for sale in the market
Ornamental camote (purple leaves) in a nice arrangement
