The Sweetest Potato

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In loose soil, sweet potatoes can grow pretty deep. The roots bruise easily, so use a fork to lift them carefully. Sort and separate damaged roots, eat them first, and save the better ones for storage. LaBonte says sweet potatoes prepared right after harvest, or “green” potatoes, have a starchy taste, while those given time to cure become sweeter as they gradually convert starch to sugar.

Cure undamaged roots by keeping them in a warm place — ideally 80 to 90 degrees with high humidity — for five to six days, or longer if you’re using a cooler storage spot. “This begins the curing process in which sugars begin to accumulate,” LaBonte says. After initial curing, store them in a dark place where temperatures stay between 50 and 60 degrees.

If your yield is good, you can enjoy fresh, delicious sweet potatoes right up to your next harvest.

How to Start Sweet Potato Slips

If you grow your own slips, make sure to select roots that are healthy, robust and haven’t been treated or waxed, which may prevent sprouting. Then, six to eight weeks before planting time, bury the sweet potato halfway in moist sand or soil, or use toothpicks to suspend it in a jar of water. You may also be able to sprout slips simply by placing a potato in a warm sunny window (see Image Gallery).

Usually about a month later, the first shoots will appear. Once they are 6 to 8 inches long, cut the slips from the parent potato. Your slips are now ready to be planted in moist ground, where they will put roots down quickly. During the first couple of weeks, water them frequently — after that time, the plants are able to tolerate drier conditions. Cover the slips with a flowerpot or a handful of mulch for about three days after the initial planting to help them root faster and also shield them from drying winds.

You can expect to produce 10 to 20 slips from a single starter potato. In the South, where the growing season is long, a second planting can even be made from cuttings taken from the first.

Candied Sweet Potatoes

3 large sweet potatoes (about 2 pounds)
3tbsp salted butter
3 tbsp dark brown sugar
1 tbsp dark corn syrup

Wash the sweet potatoes and cut them in half lengthwise. Bring a large kettle of water to a boil, add the sweet potatoes, and cover. Boil for about 20 minutes, or until just tender. Keep an eye on them, as they usually get tender at an uneven rate. Drain the cooked sweet potatoes, let them cool slightly, then peel them.

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