Two sweet potato green cultivars, ‘Jewel’ and ‘Carver’, were produced during two crop years (1981 and 1982). The influence of cultivar, harvest date, crop year and processing on the proximate nutrient content of both varieties was determined. Results showed that overall nutrient content for both varieties were similar except for fat and ash content. Protein content in blanched and canned greens showed a decrease during the second and third collection periods, and the nutrient content from year to year remained constant. These data suggest that like other traditional vegetables, sweet potato greens can be preserved by traditional methods.