The different parts of the sweet potato plant and their uses and nutritional benefits can be summarized as follows: The root/flesh is high in vitamins, minerals, and antioxidants that prevent diseases. It also contains dietary fiber. The purple flesh is used to make purple flour and food coloring in Japan. The sugary flesh can be used to make juices, jams, and syrups. The leaves and shoots are rich in cancer-fighting antioxidants and the shoots can be eaten as vegetables in Southeast Asia. The leaves may be used to make tea, bread, or noodles while retaining their nutritional properties.