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Kamote/Sweet potato

Ipomoea batatas (L.) Lam.

Kamote/Sweet potato

Description

Kamote is a spreading, prostrate, herbaceous, smooth or somewhat hairy vine. Stems or runners, sprawling several meters long, take root when in contact with soil. Leaves are ovate to oblong-ovate, 6 to 14 centimeters long, somewhat entire, with alternate heart-shaped or palmately lobed leaves, pointed at the tip, and heart-shaped at the base. Flowers are sympetalous like that of morning glory, 5 centimeters long, funnel-shaped, purple, self sterile, and rarely producing seeds. Stamens are 5, of different lengths attached to corolla (epipetalous) with hairy filaments. Sepals are about 1 centimeter long and greenish with pointed lobes. Corolla is funnel shaped, 4 to 5 centimeters long, pink, purple, and whitish. The edible and sweet-tasting tuberous root is long and tapered with a smooth skin of varying colors from red, purple, brown and white. The flesh varies from white, orange, purple and yellow.      

Uses

  • diabetes mellitus
  • boils and acne
  • diarrhea
  • aphrodisiac
  • antiprostatic
  • anti-inflammatory
  • anticancer
  • dengue fever

Plant Part Used

Tops, leaves and edible roots

Distribution

  • Introduced by the Spaniards from Mexico in the early colonial period.
  • Cultivated in all warm countries.
  • A warm season crop extensively cultivated in the Philippines.
  • Can be planted any time of the year.
  • Easily propagated from stem cuttings.

Preparation

  • Tops, especially purplish ones, used for diabetes.
  • Crushed leaves applied to boils and acne.
  • Boiled roots used for diarrhea
  • Like gatas-gatas (Euphorbia hirta), there have been anecdotal reports of the use of Ipomoea batatas in dengue, with improvement in platelet counts being attributed to decoctions of kamote tops.
  •  Preparation: kamote tops are boiled in water for 5 minutes to extract the juice 
  • Kamote Leaf Tea (For internal wellness & blood sugar management):
    • Ingredients: 1 cup of fresh, thoroughly washed kamote leaves and 2 cups of water.
    • Preparation: Bring the water to a boil in a small pot. Add the clean kamote leaves and simmer for 5 to 10 minutes. Strain the liquid into a cup.
    • Usage: Drink it warm as a daily herbal tea. Note: Avoid overboiling to prevent destroying the essential vitamins and nutrients.
  • Poultice/Paste (For minor wounds and skin irritation):
    • Ingredients: A small handful of clean, fresh kamote leaves.
    • Preparation: Crush or pound the raw leaves using a mortar and pestle until they form a juicy, bruised pulp.
    • Usage: Apply the crushed pulp directly onto clean, minor cuts or skin irritations to help soothe inflammation and support healing.

References

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