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  • 4
  • Easy
  • Plant-Based Vegan recipe collection wheat and gluten free
  • 10 minutes
  • 15 minutes
  • Simonsig Chenin Blanc Pinotage Rosé

“Morogo will always be my favourite thing to eat. Preparing the leaves simply with tomatoes and onions allows the fresh earthiness of the greens to shine, giving you a satisfying plate of vegetables to eat alone or next to some steamy hot pap. Use spinach or kale if you can’t get your hands on sweet potato leaves.” – Khanya Mzongwana


  • 4 T oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 400 g sweet potato leaves, thinly sliced
  • 2 large tomatoes, diced
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Heat the oil in a pan. Fry the onion over a medium heat until soft and translucent,
about 5 minutes. Stir in the garlic and fry for 5 minutes.

2. Add the sweet potato leaves and gently fry, stirring often. Once the greens have softened, add the tomatoes, salt and pepper. Cook until the tomatoes have softened. Serve hot.

Find more South African potato recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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