In a large bowl, place the sweet potato leaves and wash them.  Place in a salad spinner and spin to remove excess water, then set aside.

In a large skillet, heat the coconut oil over medium heat.  Add chopped onions, sauté until tender, and add minced garlic.  Stir in chopped tomatoes and cook until tomatoes are soft. 

Place chopped sweet potato leaves and gently toss until all ingredients are covered.  Using tongs, turn leaves and mixture for about 2 minutes or until leaves begin to wither. Add sea salt to taste.

Place cooked leaves in a serving bowl; serve hot. Serves 4