Pick the leaves from the stems and discard any top parts. Under cold, running water, wash and drain well.
Steam kamote leaves for about 1 to 2 minutes or until just wilted.
Alternatively, in a pot over medium heat, bring about 2 cups of water to a boil. Briefly dip leaves in the boiling water for about 10 to 20 seconds or until just wilted. Quickly plunge leaves in iced water for about 30 to 40 seconds or until cold. Drain well.
In a bowl, combine kamote leaves, tomatoes, and shallots.
In a small bowl, combine vinegar, garlic, fish sauce, oil, sugar, and salt and pepper to taste.
Drizzle dressing over salad and gently toss to combine.