Abstract Although sweetpotato leaves are consumed as a green vegetable in several Asian and some African countries, information on their antinutritional factors is very limited. Thus, oxalic, phytic, and tannic acids and trypsin and chymotrypsin inhibitor contents in the leaves of three sweetpotato varieties, Jewel, Georgia Jet, and TU-82-155 were determined. Varietal differences in oxalic, phytic, and tannic acid concentrations were noted. Conventional and microwave blanching in boling water decreased their concentration but blanching time did not affect the amount reduced. Trypsin and chymotrypsin inhibitors were not detected even in the fresh leaves.