I've been eyeing sweet potato greens and looked them up, but I haven't actually cooked with them or eaten them.

They are said to be like spinach in the degree to which they cook down, their tenderness, and their general mouth-feel. However, they don't have oxalic acid in them, so they are sweeter -- some people said earthy as well, some said so mild you couldn't even tell they were there, which to those people was a plus because they didn't like greens generally. You can cook them with beans, or use them where you'd have a bed of spinach under an egg dish or whatever, or put them in soup or pasta. One person said she'd made saag paneer with them rather than using spinach, which is what I'd try if I decided to get any.

Sorry this is so theoretical, but it was so relevant to my current interests that I couldn't resist.

P.