Abstract: This study analyzed the differences in nutritional composition and functional activities of five types of sweet potato stems and leaves, developed sweet potato leaf tablet candies, and conducted in vitro verification of their sugar and lipid metabolic activities. The results indicated that the variety and part had significant effects on the nutritional components and functional activities: compared with the leaves, the stems of different sweet potato varieties all showed higher dietary fiber and soluble sugar contents, among which the stems of Ningcai 18-24 had the highest contents, reaching 54.51 g/100 g and 153.50 mg/g respectively; while the protein level in sweet potato leaves was significantly higher than that in the stem parts. In addition, the leaves of Ningcai 18-24, the leaves of Ningcai 3 and the stems of Guicai 12-557 had the highest polyphenol, flavonoid and anthocyanin contents respectively. Further, Ningcai 18-24 leaves were selected as raw materials, and the formula of the tablet candy was optimized through D-optimal mixture design (sweet potato leaf powder 76.52%, starch 14.98%, maltodextrin 4.89%, talcum powder 1.48%, xylitol 0.92%, citric acid 1.20%). It was confirmed that the tablet candy had excellent water-holding capacity, cholesterol adsorption capacity and glucose adsorption capacity, along with significant regulatory effects on sugar and lipid metabolism (α-glucosidase inhibition IC₅₀ was 0.25 mg/mL, and the inhibition of cholesterol micelle formation was obvious). This study provided experimental basis and research foundation for the high-value utilization of sweet potato stems and leaves and the development of functional foods.