Cooking sweet potato stems

I learned about this too late this year! I harvested the leaves off my sweet potatoes (and canned them up for greens) and I dug the roots (which are getting eaten over the winter) and put all of the vines in compost.

And then saw this:

Often ignored in the US, the stems of the sweet potato are edible and highly nutritious. There are two types of sweet potato stem banchan (side dish) recipes in Korea; one that uses fresh stems and the other uses dehydrated stems, each has its distinctive taste.

Oh HEY! Now there's an idea! I never tasted the stems!

Does anyone cook with them? What do you make? Fresh or dried? Any tricks for either one?

Sweat potato leaf stems are edible just like the leaves. Unless the stems are young and tender, tougher ones will taste better if peeled.  When I harvest older leaves with stems, I cook them the same way as with collard greens.

May, what seasonings do you use?

Huh. I never thought to peel them. I just cut them into smaller pieces, but peeling would likely make them even better! I usually sauté mine in bacon grease, starting by sweating onions, then add the chopped stems & leaves, and add a bit of salt & pepper - just like I'd do other greens, too go with beans & cornbread, or ham. Sometimes, I'll start the stems with onions for soup or stew, then add the leaves in, like I would spinach or kale. I might also add a bit of crushed red pepper flakes, if I want some heat.